Kafta Bil Sanieh (Lebanese Baked Kafta and Potatoes)

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Kafta bil sanieh is one of those dinners that makes me feel like I have already solved tomorrow’s dinner too. It is made with seasoned Lebanese kafta, golden potatoes, sliced tomatoes, and colorful bell peppers, all baked in a simple tomato sauce until everything is tender and full of flavor.

I serve it over Lebanese vermicelli rice and make sure to spoon plenty of the tomato sauce over the top. It has protein, plenty of vegetables, and it makes some of the best leftovers. Having a meal like this ready in the refrigerator is such a relief on a busy weeknight, especially when the kids come home from school hungry and I do not want to start dinner from scratch.

Traditionally, the potatoes for kafta bil sanieh are deep-fried before they are layered into the casserole. I air-fry mine instead. They still become golden and tender, but the process is easier and requires much less oil.

Watch the video below to see exactly how I layer and bake my kafta bil sanieh

What Is Kafta Bil Sanieh?

Kafta bil sanieh is a traditional Lebanese baked kafta and potato dish. “Bil sanieh” essentially means “in the tray,” which describes exactly how the meal is prepared. Seasoned kafta is spread or shaped in a baking dish, then layered with potatoes, tomatoes, peppers, and a flavorful tomato sauce.

You may also see the name spelled kafta bil suniyeh, kafta bil saniyeh, or kafta bi siniyeh. The spelling varies when Arabic words are written in English, but they all refer to the same comforting Lebanese tray bake.

The base of this recipe uses my Lebanese kafta recipe, made with ground beef, parsley, onion, Lebanese seven spice, cinnamon, sumac, salt, and black pepper. Instead of shaping it onto skewers, I press the kafta directly into the baking dish.

Why You Will Love This Lebanese Kafta Bake

• It is a complete family dinner. The kafta provides protein, while the potatoes, tomatoes, and peppers make the meal hearty and satisfying.
• It makes excellent leftovers. The flavors become even better after everything has had time to sit in the tomato sauce.
• It is easy to prepare ahead. You can cook it earlier in the day and warm it up when your family is ready to eat.
• The potatoes do not need to be deep-fried. Air-frying gives them a golden exterior with less mess and less oil.
• It is comforting without being complicated. Most of the cooking happens in the oven, so you do not have to stand over the stove.

Ingredients You Will Need

Lebanese kafta

The kafta mixture is made with lean ground beef, fresh parsley, yellow onion, Lebanese seven spice, cinnamon, sumac, salt, and black pepper. You can make it using the same mixture from my authentic Lebanese kafta recipe.

Potatoes

I use about 2 pounds of potatoes and slice them into rounds that are thin, but not paper-thin. Russet potatoes work well because they become tender inside and golden around the edges. You can peel them, but you do not have to. My kids prefer them peeled, so that is usually how I make them.

Tomatoes and bell peppers

Fresh tomato slices and red and yellow bell peppers add color, flavor, and more vegetables to the dish. You can use whichever bell pepper colors you have available.

Tomato sauce

A 15-ounce can of plain tomato sauce is combined with hot water, salt, and black pepper. The sauce is intentionally brothy because it simmers around the kafta and vegetables and gives you plenty to spoon over the vermicelli rice.

How to Make Kafta Bil Sanieh

1. Prepare the kafta mixture

Add the parsley and onion to a food processor and pulse until they are very finely chopped. Drain off any excess liquid, then combine the mixture with the ground beef, Lebanese seven spice, cinnamon, sumac, salt, and black pepper.

Mix just until everything is evenly combined. Avoid overmixing because that can make the kafta dense.

2. Bake the kafta

Press the kafta mixture evenly into the bottom of a 9 x 13-inch baking dish. Bake at 400°F for about 20 to 25 minutes, or until the beef is cooked through and reaches an internal temperature of 160°F.

Carefully drain any excess fat or liquid from the dish. This is why I cook the meat before adding the sauce. It keeps the finished tomato sauce from becoming greasy.

3. Air-fry the potatoes

While the kafta cooks, peel the potatoes if desired and cut them into rounds. Give the sliced potatoes a quick rinse, drain them well, and pat them dry.

Air-fry the potatoes in batches until they are lightly golden and almost tender, turning them as needed so they cook evenly. They do not have to be completely soft because they will finish cooking in the tomato sauce.

Traditionally, the potatoes are deep-fried. If you prefer that method, fry the slices in neutral oil until lightly golden, then transfer them to a paper towel-lined plate to drain.

4. Layer the vegetables

Once the kafta is cooked, cut it into portions directly in the baking dish. Arrange the air-fried potatoes over the meat, followed by the sliced tomatoes and red and yellow bell peppers.

5. Add the tomato sauce

Combine the tomato sauce, hot water, salt, and black pepper. Pour the mixture evenly over the kafta and vegetables.

It will look like a generous amount of liquid at first. That is intentional. Some of it reduces as the dish simmers, and the remaining sauce is delicious spooned over rice.

6. Return the dish to the oven

Place the baking dish back in the oven and cook for another 20 to 30 minutes, or until the sauce is simmering, the tomatoes and peppers are tender, and the potatoes are cooked through.

Let the kafta bil sanieh rest for about 5 to 10 minutes before serving.

Air-Fried vs. Traditionally Fried Potatoes

Traditional kafta bil sanieh is made with potato slices that are fried in oil before being added to the baking dish. Frying gives the potatoes crisp, golden edges and helps them hold their shape in the sauce.

Air-frying is my preferred everyday method because it is easier, uses less oil, and still gives the potatoes enough color and texture. The most important thing is to partially cook the potatoes before adding them to the dish. Raw potato slices may not become fully tender during the final 20 to 30 minutes in the oven.

Do not overcrowd the air fryer basket. Working in batches helps the potato slices brown instead of steam.

What to Serve With Kafta Bil Sanieh

We always eat kafta bil sanieh with Lebanese vermicelli rice. The rice absorbs the tomato sauce and makes the meal feel extra comforting and complete.

You can also serve it with:

• A simple Lebanese chopped salad
• Fattoush or tabbouleh
• Plain yogurt or cucumber yogurt salad
• Warm pita bread
• Hummus or tahini sauce

Tips for the Best Baked Kafta and Potatoes

• Slice the potatoes evenly. Similar-sized slices cook at the same rate.
• Do not slice them too thin. Very thin potatoes can break apart once the sauce is added.
• Partially cook the potatoes first. Air-fry or fry them until golden and nearly tender before assembling the dish.
• Drain the kafta after the first bake. This prevents excess fat from mixing into the tomato sauce.
• Do not overmix the beef. Mix only until the herbs, onion, and spices are evenly distributed.
• Use hot water in the sauce. This helps the dish return to a simmer more quickly once it goes back into the oven.
• Let it rest before serving. Five to 10 minutes gives the sauce time to settle and makes the kafta easier to portion.

How to Store and Reheat Leftovers

Allow the kafta bil sanieh to cool, then transfer it to an airtight container or cover the baking dish tightly. Store it in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave, or cover the baking dish and warm it in a 350°F oven until heated through. Store the vermicelli rice separately when possible so it does not absorb all of the sauce in the refrigerator.

I do not recommend freezing the fully assembled dish because potatoes can become grainy after freezing and thawing. If you want to get ahead, prepare and freeze the uncooked kafta mixture instead. Thaw it overnight in the refrigerator, then continue with the recipe.

Frequently Asked Questions

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