📝 About This Recipe
A cornerstone of Lebanese home cooking, Kafta bi Banadoura is a soulful masterpiece that marries the smoky essence of grilled minced meat with the bright, acidic sweetness of a rich tomato sauce. This dish transforms simple ground lamb and beef into a fragrant delicacy using a signature blend of Middle Eastern 'Seven Spices' and a generous handful of fresh parsley. Whether baked in a tray or finished over charcoal, the way the meat juices mingle with the simmering tomatoes creates a sauce so flavorful you'll want to soak up every last drop with warm pita bread.
🥗 Ingredients
The Kafta Base
- 500 grams Ground Beef (lean, preferably top sirloin)
- 500 grams Ground Lamb (higher fat content for moisture)
- 1 large Yellow Onion (grated and squeezed of excess liquid)
- 1 bunch Fresh Flat-Leaf Parsley (very finely chopped)
- 1.5 tablespoons Lebanese Seven Spices (Baharat blend)
- 1/2 teaspoon Cinnamon (ground)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Tomato Sauce & Vegetables
- 4-5 large Roma Tomatoes (sliced into thick rounds)
- 2 tablespoons Tomato Paste (diluted in 1.5 cups of warm water)
- 4 cloves Garlic (crushed into a paste)
- 2 medium Potatoes (peeled, sliced into rounds and lightly fried)
- 1 piece Green Chili (slit lengthwise for subtle heat)
- 2 tablespoons Olive Oil (extra virgin)
For Garnish
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If you have a grill, prepare it for medium-high heat to give the kafta an authentic 'Mashawi' smoky flavor before baking.
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2
In a large mixing bowl, combine the ground beef, ground lamb, grated onion, chopped parsley, Seven Spices, cinnamon, salt, and pepper.
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3
Knead the meat mixture by hand for about 5 minutes until it becomes a cohesive, slightly pasty dough. This ensures the kafta stays on the skewers or holds its shape.
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4
Shape the meat into elongated fingers (about 3 inches long) or round patties. If using a grill, thread them onto flat metal skewers.
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5
Sear the kafta on the grill or in a hot pan for 2 minutes per side just to develop a charred crust. They do not need to be cooked through at this stage.
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6
In a deep baking dish, arrange the lightly fried potato rounds in a single layer at the bottom. This creates a delicious starchy base that absorbs the sauce.
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7
Place the seared kafta pieces on top of the potatoes, followed by a layer of fresh tomato slices and the slit green chili.
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8
In a small jug, whisk together the diluted tomato paste, crushed garlic, and a pinch of salt. Pour this liquid over the meat and vegetables.
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9
Cover the baking dish tightly with aluminum foil and bake in the center of the oven for 30 minutes.
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10
Remove the foil and bake for another 10-15 minutes. This allows the sauce to thicken and the tomatoes on top to caramelize slightly.
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11
While the dish rests, toast the pine nuts in a small pan with a drop of olive oil until they are fragrant and golden brown.
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12
Remove the dish from the oven, garnish generously with the toasted pine nuts and fresh parsley, and serve immediately while bubbling.
💡 Chef's Tips
Always squeeze the liquid out of your grated onions to prevent the kafta meat from becoming too wet and falling apart. A mix of beef and lamb is essential; the lamb provides the necessary fat for a juicy texture while the beef provides structure. If you don't have Seven Spices, mix equal parts allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger. For an extra layer of flavor, lightly fry the potato slices before layering them in the dish to ensure they are fully tender and golden. Common mistake: Over-mixing the meat after adding the spices can make it tough; mix until just combined and tacky.
🍽️ Serving Suggestions
Serve with Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh) to soak up the rich tomato gravy. Pair with a side of creamy Hummus topped with a drizzle of olive oil. A fresh Fattoush salad provides a crisp, acidic crunch that cuts through the richness of the meat. Offer warm, charred pita bread for those who prefer to eat the kafta as a wrap or 'dip'. Pairs beautifully with a glass of chilled Arak or a light, dry Lebanese Rosé.