A comforting and flavorful Middle Eastern dish featuring spiced beef patties layered with potatoes, onions, and tomatoes, all simmered in a rich tomato sauce—perfect for easy family dinners or meal prep.
Why You’ll Love This Recipe
- Minimal cleanup with one-pan cooking
- Rich, hearty Middle Eastern flavors
- Flexible with keto and oven-baked options
- Great for meal prep and leftovers
- Easily customizable with your favorite vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the kafta:
- Russet potatoes
- Onion
- Tomatoes
- Ground beef
- Salt
- Seven-spice or a mix of all-spice and cumin
- Fresh parsley
For the sauce:
- Tomato sauce
- Tomato paste
- Pomegranate molasses (optional)
- Cumin
- Salt and pepper
Directions
- Peel and slice the potatoes, then fry or bake them until golden.
- Slice onion and tomatoes.
- Pulse onion and parsley, then mix with ground beef, salt, and spices to form patties.
- In a pan, layer the kafta patties and top each with a slice of potato, onion, and tomato.
- Combine tomato sauce, tomato paste, pomegranate molasses (optional), cumin, salt, and pepper.
- Pour sauce over the layers in the pan. Bring to a boil, then cover and simmer for 15–20 minutes until everything is cooked through.
- Serve hot with rice or a side salad.
Servings and timing
- Makes: 6 servings
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Omit potatoes and molasses for a keto version
- Use ground lamb instead of beef
- Bake instead of frying for a lighter version
- Add sliced bell peppers, carrots, or peas for extra nutrition
- Swap tomato sauce for fresh tomato purée for a more rustic flavor
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 3 months; thaw before reheating
- Reheat in a microwave or on the stovetop over low heat until warm
FAQs
What kind of potatoes should I use?
Medium Russet or Yukon Gold potatoes work well for their texture and flavor.
Can I bake the potatoes instead of frying?
Yes, bake them at 375–400°F until golden before layering.
Is pomegranate molasses necessary?
No, it’s optional—it adds tang but the dish tastes great without it.
Can I use lamb instead of beef?
Absolutely, ground lamb is a traditional and flavorful alternative.
What is Lebanese seven-spice?
A blend usually including allspice, cinnamon, cumin, coriander, cloves, nutmeg, and black pepper.
Can I make this ahead?
Yes, assemble and refrigerate or cook ahead and reheat when ready to serve.
What can I serve it with?
Vermicelli rice, warm pita bread, or a fresh green salad complement it well.
Can I freeze this dish?
Yes, it freezes well. Store in portions and reheat as needed.
Why pulse the onion and parsley?
It evenly distributes flavor and helps bind the kafta mixture.
How do I keep leftovers from getting soggy?
Store sauce separately and combine when reheating to preserve texture.
Conclusion
One‑Pan Lebanese Kafta is a delicious, fuss-free way to enjoy Middle Eastern comfort food. Its savory layers of beef, vegetables, and tomato sauce offer warmth and satisfaction, while its adaptability makes it perfect for all diets and preferences. Make it part of your dinner rotation and enjoy its rich, homey goodness anytime.
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One‑Pan Lebanese Kafta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-fry and simmer
- Cuisine: Lebanese
- Diet: Low Fat
Description
Classic Lebanese kafta made in one pan, featuring seasoned ground beef and lamb shaped into patties, cooked with onions, tomatoes, and a light lemon-garlic sauce.
Ingredients
- 500 g ground beef (or half beef/half lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup water or broth
- 2 tbsp lemon juice
- Optional: 1/4 tsp chili flakes
Instructions
- In a bowl, mix the ground meat, garlic, parsley, cumin, allspice, cinnamon, salt and pepper until well combined.
- Form mixture into small oblong patties (kafta), about 8–10 pieces.
- Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add tomato and sauté for another 2–3 minutes until slightly softened.
- Push vegetables to the side and place kafta patties in the pan. Cook about 3–4 minutes per side until browned.
- Pour water (or broth) and lemon juice around the patties, sprinkle chili flakes if using, then cover and simmer for 8–10 minutes until cooked through.
- Uncover, cook an additional minute to reduce sauce slightly, then remove from heat.
- Serve warm with rice, pita, or salad.
Notes
- You can make kafta on skewers instead of patties if preferred.
- Adjust spices to taste—it’s common to add more cumin or a pinch of cinnamon.
- For extra flavor, add a splash of pomegranate molasses to the sauce.
- Leftovers keep well in fridge for 2–3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg