🥘 Kafta bil sanieh
Kafta bil sanieh is a Levantine tray bake of seasoned minced lamb mixed with parsley and onion, pressed into patties and arranged with sliced potatoes and tomatoes. Everything bakes in a light tomato sauce until the meat is juicy and the potatoes are soft and full of flavour. It is a simple, hearty family dinner, often served with a fresh salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g minced lamb
- 1 onion, grated
- 30 g parsley, chopped
- 3 potatoes, sliced
- 3 tomatoes, sliced
- 300 ml tomato sauce mixed with 200 ml water
- 1 tbsp oil
- 1 tsp seven-spice or allspice, salt and pepper
Method
- Mix the lamb with the onion, parsley, spices and salt; shape into flat patties.
- Lightly brush the potato slices with oil and bake at 200 °C for 15 minutes.
- Arrange the patties, potatoes and tomatoes in rows in a tray.
- Pour the tomato sauce over, cover with foil and bake for 30 minutes, then uncover and bake for 10 more minutes.
How to make it lighter
- Use lean minced lamb or mix it with lean beef.
- Bake the potatoes instead of frying them, as in this recipe.
- Replace part of the potatoes with zucchini or eggplant slices.
History
Sanieh means “tray” in Levantine Arabic, and dishes baked this way in a round tray are typical of home cooking in Lebanon, Syria, Palestine and Jordan. Kafta bil sanieh remains an everyday family dish across the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →