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Kafta bil sanieh with Lebanese baked kafta, potatoes, peppers, and vermicelli rice

Kafta Bil Sanieh (Lebanese Baked Kafta and Potatoes)

This comforting Lebanese kafta bil sanieh is made with seasoned beef kafta, air-fried potatoes, tomatoes, and colorful bell peppers simmered in a simple tomato sauce. Serve it with Lebanese vermicelli rice for an easy family dinner that makes delicious leftovers.

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Lebanese, Middle Eastern
Servings 6 servings

Equipment

Ingredients
  

For the Kafta

  • 1/3 cup fresh flat-leaf parsley finely chopped
  • 1 small yellow onion finely chopped
  • 1 pound lean ground beef
  • 1 teaspoon Lebanese seven spice
  • 1 teaspoon sumac
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the potatoes and vegetables

  • 2 pounds russet potatoes peeled and sliced into rounds
  • 2-3 tomatoes sliced into rounds
  • 1 red bell pepper sliced into rings or strips
  • 1 yellow bell pepper sliced into rings or strips
  • Neutral oil for deep-frying, only if using the traditional method

For the Tomato Sauce

  • 4 1/4 cups hot water
  • 1 15-oz can plain tomato sauce
  • 1 1/2 teaspoons salt
  • Black pepper to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Place the parsley and onion in a food processor and pulse until very finely chopped. Drain off any excess moisture.
  • Transfer the parsley and onion to a large bowl. Add the ground beef, Lebanese seven spice, sumac, salt, and black pepper. Mix gently until evenly combined.
  • Press the kafta mixture into an even layer in the bottom of a 9 x 13-inch baking dish. Bake for 20 to 25 minutes, or until the kafta is cooked through and reaches an internal temperature of 160°F.
  • While the kafta bakes, rinse the sliced potatoes, drain well, and pat dry. Air-fry in batches at 400°F for approximately 15-20 minutes, turning halfway through, until lightly golden and almost tender. Cooking time will depend on the thickness of the slices and the air fryer. Alternatively, deep-fry the potato slices in neutral oil until lightly golden, then drain on a paper towel-lined plate.
  • Carefully drain any excess fat or liquid from the cooked kafta. Cut the kafta into serving portions directly in the baking dish.
  • Arrange the potatoes over the kafta. Top with the sliced tomatoes and red and yellow bell peppers.
  • In a large measuring cup or bowl, combine the hot water, tomato sauce, salt, and black pepper. Pour evenly over the kafta and vegetables.
  • Return the dish to the 400°F oven and bake for another 20 to 30 minutes, or until the sauce is simmering, the vegetables are tender, and the potatoes are cooked through.
  • Let the dish rest for 5 to 10 minutes. Serve warm with Lebanese vermicelli rice and spoon plenty of tomato sauce over each serving.

Notes

  • Traditionally, the potato slices are deep-fried. Air-frying is an easier option that uses less oil.
  • Do not overcrowd the air fryer basket. Cook the potatoes in batches if needed.
  • The sauce is meant to remain somewhat brothy so it can be spooned over vermicelli rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Rice is not included in the recipe timing or nutrition information.
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