One-Pan Lebanese Kafta Recipe
If you’re looking for a wholesome, flavor-packed meal that feels like a big warm hug, One-Pan Lebanese Kafta is where your weeknight dinners get a true upgrade. This delightful dish brings together aromatic spices, juicy meat, tender potatoes, and a savory tomato sauce in one easy pan. It’s a longtime go-to in my kitchen when I want something deeply satisfying yet incredibly simple to pull off. From the mingling of cinnamon and allspice with earthy cumin to the way everything soaks up that rich sauce in the oven, One-Pan Lebanese Kafta offers an impressive, comforting blend of textures and tastes—no special skills or fancy equipment required.
Ingredients You’ll Need
With just a handful of vibrant ingredients, this recipe proves how a great meal is all about fresh, wholesome basics and a few key seasonings. Each item adds its own special touch, whether it’s aromatic warmth, juicy bite, or a pop of color, so don’t skip anything if you want to capture the true spirit of One-Pan Lebanese Kafta!
- Ground beef or lamb (1 pound): Choose beef, lamb, or a mix for a juicy, flavorful base for the kafta patties.
- Small onion, grated: Grating helps the onion melt into the mixture, adding moisture and sweet undertones.
- Fresh parsley, 1/4 cup finely chopped: Brings herby brightness and a classic Lebanese touch to the dish.
- Garlic, 2 cloves minced: Infuses the kafta with irresistible savory depth.
- Ground allspice, 1 teaspoon: Provides floral, peppery notes that are distinctly Middle Eastern.
- Ground cinnamon, 1 teaspoon: Adds subtle warmth and a hint of sweetness—don’t skip it!
- Salt, 1 teaspoon: Essential for drawing out flavors throughout every bite.
- Black pepper, 1/2 teaspoon: Brings gentle heat and balances the other spices.
- Olive oil, 2 tablespoons: Helps the vegetables roast beautifully and adds a hint of richness.
- Potatoes, 2 medium, thinly sliced: Act as a hearty base that soaks up all that wonderful sauce.
- Tomatoes, 2 medium, sliced: Add juicy freshness and tangy sweetness right in the pan.
- Onion, 1 medium, sliced: Layered in for extra flavor, soft sweetness, and pretty presentation.
- Tomato sauce, 1 cup: Forms the heart of the luscious sauce that ties everything together.
- Water, 1/2 cup: Keeps the sauce light and lets the vegetables and kafta cook evenly.
- Tomato paste, 1 tablespoon: Intensifies the tomato flavor for extra richness.
- Ground cumin, 1 teaspoon: Lends earthy, smoky depth without overpowering the other flavors.
- Fresh parsley, for garnish: Sprinkled on top just before serving for a pop of color and classic finish.
How to Make One-Pan Lebanese Kafta
Step 1: Mix and Shape the Kafta Patties
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine your ground meat, grated onion, finely chopped parsley, minced garlic, allspice, cinnamon, salt, and black pepper. Use your hands to gently mix everything together until it’s just combined—overmixing can make the patties tough. Once mixed, shape the kafta into oval patties. Each should be about the size of a small egg; they don’t have to be perfect, that homemade look is part of the dish’s magic.
Step 2: Assemble Veggies in the Pan
Drizzle about half of the olive oil across the bottom of a large oven-safe skillet or baking dish. Layer the thinly sliced potatoes evenly across the bottom, followed by a layer of sliced tomatoes, and then the sliced onions. Give the veggies a little sprinkle of salt and pepper and another drizzle of olive oil. This layering creates a sturdy and flavorful base for your One-Pan Lebanese Kafta.
Step 3: Nestle the Kafta Patties**
Gently place your shaped kafta patties on top of the arranged vegetables. Try to give each patty its own spot so the heat can circulate and cook them evenly. As the dish bakes, the juices from the kafta will infuse the potatoes, tomatoes, and onions with incredible flavor, making every bite harmonious and rich.
Step 4: Pour the Vibrant Sauce
In a small bowl, whisk together the tomato sauce, water, tomato paste, and ground cumin until smooth and well combined. Pour this sauce evenly over the kafta and vegetables. It may look like a lot, but the potatoes will soak up the extra liquid, resulting in a saucy, irresistible finish. If you’d like a deeper tomato flavor, you can always add an extra spoonful of tomato paste.
Step 5: Bake, Rest, and Garnish
Cover the pan snugly with foil and bake for 35 minutes. Then, remove the foil and bake for another 10 to 15 minutes until the potatoes are perfectly tender and the sauce is just thickened around the edges. Garnish generously with fresh parsley before bringing the beautiful One-Pan Lebanese Kafta to your table.
How to Serve One-Pan Lebanese Kafta
Garnishes
A shower of chopped fresh parsley on top just before serving isn’t merely for show—it’s a classic finish that adds freshness and a touch of color. A squeeze of lemon brightens things up, and if you’re feeling extra festive, sprinkle on a few pine nuts or a dusting of sumac for tang.
Side Dishes
One-Pan Lebanese Kafta absolutely sings alongside fluffy basmati rice, herby tabbouleh, or a simple salad of tomatoes and cucumbers drizzled with olive oil and lemon. If you’re of the pita persuasion, swipe pieces of warm bread through that savory sauce—it’s heaven on a plate. A dollop of creamy hummus or garlicky yogurt sauce also makes it shine.
Creative Ways to Present
For casual dinners, present the whole skillet at the center of the table for that dramatic, all-in-one effect. For parties, spoon the kafta and vegetables into individual bowls and top each with a swirl of yogurt and a sprig of parsley. Or, serve inside pita pockets for a grab-and-go twist on One-Pan Lebanese Kafta—picnic-perfect and full of flavor!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Lebanese Kafta keeps beautifully in the fridge for up to three days. Let the dish cool to room temperature, then transfer into airtight containers. The flavors actually deepen overnight, making next-day bites possibly even tastier than the first!
Freezing
If you’d like to plan ahead, One-Pan Lebanese Kafta freezes surprisingly well. Once cooled, portion the kafta and vegetables into freezer-safe containers. Keep in mind that while the potatoes may soften a bit more upon reheating, the overall dish remains delicious for up to 2 months in the freezer.
Reheating
Reheating One-Pan Lebanese Kafta is as easy as popping it back in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. If reheating straight from the freezer, cover with foil and give it a little extra time. For smaller portions, the microwave works in a pinch—just be sure to cover to lock in moisture.
FAQs
Can I use only beef or only lamb for the kafta?
Absolutely! While a blend of beef and lamb offers more depth, One-Pan Lebanese Kafta works beautifully with just beef or just lamb, depending on your preference or what you have on hand.
Is it necessary to peel the potatoes?
Peeling is optional; if you like a rustic feel and your potatoes have thin skins, leave them on for extra texture and nutrients. Just give them a good scrub first.
Can this dish be made vegan?
While classic One-Pan Lebanese Kafta is meat-based, you can experiment with plant-based ground meat substitutes and swap in extra vegetables to create a tasty vegan version.
What if I don’t have all the spices?
Don’t worry! If you’re missing allspice or cinnamon, you can use a pinch of nutmeg or even a bit of garam masala in a pinch. These spices are part of what makes this dish special, but it’s still delicious with whatever warm spices you have.
Can I assemble this dish ahead of time?
Definitely! You can assemble everything in the pan (up to the baking step), cover tightly, and refrigerate for up to a day. Just bake as directed when you’re ready for an effortless, flavorful meal.
Final Thoughts
One-Pan Lebanese Kafta is pure comfort food at its finest—a celebration of simple ingredients and bold flavors, all baked in one glorious dish. If you’re hunting for a meal that impresses without stress, give this a try. You’ll fall in love with every bite, and I bet it’ll earn a permanent spot in your kitchen too!
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One-Pan Lebanese Kafta Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
One-Pan Lebanese Kafta is a delicious and comforting dish featuring seasoned ground meat patties baked with potatoes, tomatoes, and a flavorful sauce. This easy-to-make recipe is a perfect way to enjoy traditional Lebanese flavors in a simple one-pan meal.
Ingredients
For the Kafta:
- 1 pound ground beef or lamb (or a mix)
- 1 small onion, grated
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pan:
- 2 tablespoons olive oil
- 2 medium potatoes, thinly sliced
- 2 medium tomatoes, sliced
- 1 medium onion, sliced
For the Sauce:
- 1 cup tomato sauce
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- Fresh parsley for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare Kafta: In a large bowl, combine ground meat, grated onion, parsley, garlic, allspice, cinnamon, salt, and black pepper. Shape into small oval patties.
- Arrange Pan: In an oven-safe skillet, layer potato, tomato, and onion slices. Drizzle with olive oil, salt, and pepper. Place kafta patties on top.
- Make Sauce: Whisk together tomato sauce, water, tomato paste, and cumin. Pour over kafta and vegetables.
- Bake: Cover with foil and bake for 35 minutes. Uncover and bake for an additional 10–15 minutes until potatoes are tender and sauce thickens.
- Serve: Garnish with fresh parsley before serving.
Notes
- Serve with warm pita bread or over rice.
- This dish can be made ahead and reheated; flavors develop more over time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg
