One-Pan Lebanese Kafta: A Flavorful Middle Eastern Comfort Dish

When you’re looking for a comforting, flavorful dish that’s not only delicious but also easy to make, this One-Pan Lebanese Kafta is your answer. Combining seasoned ground beef (or lamb), crispy potatoes, and vegetables simmered in a rich tomato sauce, this dish is pure comfort food. What makes it even better? It’s all made in one pan, minimizing cleanup while delivering layers of flavor that will make your taste buds sing. Whether you’re prepping for an easy weeknight dinner or meal prep for the week, this recipe is a winner that everyone will love.

Why You’ll Love This Recipe

• Minimal Cleanup: With the “one-pan” cooking method, you won’t have a pile of dishes to deal with. Simply sauté, layer, and simmer everything in one pan.
• Rich, Hearty Flavors: The combination of spiced beef, potatoes, onions, and tomatoes creates a hearty, flavorful dish that’s satisfying and comforting.
• Flexible: Whether you’re looking to go keto or prefer a lighter version, you can easily adjust this dish to suit your needs. You can also add your favorite veggies for extra nutrition and flavor.
• Perfect for Meal Prep: This recipe works wonderfully for meal prep. You can make it ahead of time and store the leftovers for quick, delicious meals throughout the week.
• Customizable: Add a variety of vegetables, experiment with proteins, or make it spicier if you like some heat.

What Makes This Recipe Special?

This One-Pan Lebanese Kafta is special because it takes traditional Lebanese flavors and simplifies them into an easy, fuss-free dish. The kafta patties are infused with spices like cumin and allspice, creating a savory and aromatic bite with every forkful. Layered with crispy potatoes, onions, and tomatoes, and simmered in a rich tomato sauce, this dish is perfect for healthy comfort food or a quick family meal. The beauty of this recipe is in its adaptability. You can swap out ingredients, add or omit elements to fit your preferences or dietary needs, and still end up with a mouthwatering meal.

Ingredients

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• For the Kafta:
  • Russet potatoes
  • Onion
  • Tomatoes
  • Ground beef
  • Salt
  • Seven-spice or a mix of allspice and cumin
  • Fresh parsley
• For the Sauce:
  • Tomato sauce
  • Tomato paste
  • Pomegranate molasses (optional)
  • Cumin
  • Salt and pepper

How to Make It Step-by-Step

1. Prep the Potatoes
   Peel and slice the potatoes into thin rounds. You can either fry them or bake them until golden and crispy. If you’re looking to keep things lighter, baking them in the oven at 375°F for about 20 minutes will give you a nice crispiness without the added oil. Set aside.
2. Slice the Veggies
   Slice the onion and tomatoes. You can keep the slices thin, so they soften and meld into the sauce as everything cooks together.
3. Make the Kafta Patties
   In a food processor or using a knife, pulse the onion and parsley until finely chopped. In a mixing bowl, combine the ground beef with the chopped onion, parsley, salt, and spices (seven-spice or a mix of allspice and cumin). Form the mixture into small, oval-shaped patties (kafta). These should be about 8–10 patties depending on the size you prefer.
4. Layer the Ingredients
   In a large pan, start by layering the kafta patties at the bottom. Top each patty with a slice of crispy potato, followed by a slice of onion and a slice of tomato. The layers should be neat, creating a delicious and organized base for your dish.
5. Prepare the Sauce
   In a bowl, combine the tomato sauce, tomato paste, cumin, salt, pepper, and pomegranate molasses (if you’re using it). Pour this rich sauce mixture over the layers of kafta and vegetables. The sauce will help tenderize the kafta and infuse all the flavors into the potatoes and tomatoes.
6. Simmer to Perfection
   Bring the sauce to a boil over medium heat, then cover the pan and reduce the heat to a simmer. Let it cook for 15–20 minutes, or until everything is cooked through and the flavors have melded together. You’ll know it’s done when the kafta is fully cooked and the potatoes are tender.
7. Serve & Enjoy
   Once your One-Pan Lebanese Kafta is ready, serve it hot with vermicelli rice, warm pita bread, or a fresh green salad. The combination of the savory kafta and the rich tomato sauce is irresistible.

Tips for Best Results

• Make Sure the Potatoes Are Crispy: If you’re frying the potatoes, make sure to cook them in batches so they don’t crowd the pan. This ensures they crisp up nicely. Alternatively, baking is a healthier option and still gives you crispy results!
• Don’t Overcrowd the Pan: When layering the kafta patties, make sure there’s enough space between them. This helps the kafta cook evenly and prevents it from steaming instead of browning.
• Adjust the Spices: The beauty of this dish is how flexible it is. If you prefer more heat, add a pinch of chili flakes to the sauce. You can also experiment with more cumin or allspice if you enjoy those flavors.
• Use Fresh Ingredients: Fresh parsley and onions will enhance the flavor of the kafta. If you have the option, use freshly chopped herbs rather than dried for a brighter flavor.

Ingredient Substitutions & Variations

• Keto-Friendly Version: Omit the potatoes and pomegranate molasses for a low carb option. You can substitute with cauliflower or zucchini for a vegetable-based base.
• Protein Swap: If you’re not a fan of beef, feel free to swap in ground lamb, which is traditional in Lebanese cooking, or use a plant-based meat alternative if you’re following a vegan or vegetarian diet.
• Add More Vegetables: Feel free to add bell peppers, carrots, peas, or other vegetables to the dish for extra nutrition and color. These will simmer beautifully in the sauce and enhance the flavors.
• Bake Instead of Fry: For a lighter version, bake the kafta patties instead of frying them. Just brush them lightly with olive oil and bake at 375°F for about 20 minutes or until golden and crispy.
• Swap Tomato Sauce for Fresh Tomato Purée: If you’re after a more rustic flavor, swap the tomato sauce for fresh tomato purée. It will give the dish a slightly tangier and fresher taste.

Serving Suggestions

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This dish pairs wonderfully with:

• Vermicelli Rice: The light, buttery rice complements the savory kafta and rich tomato sauce perfectly.
• Pita Bread: Soft, warm pita is the perfect way to scoop up the flavorful sauce and tender kafta.
• Green Salad: A fresh, tangy salad with lemon dressing balances the richness of the kafta and provides a crisp, refreshing contrast.
• Yogurt or Tzatziki: A cool, creamy yogurt sauce or tzatziki can be a great addition to offset the spices in the kafta.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: A chilled glass of mint lemonade or Iced Tea will offer a refreshing contrast to the hearty dish. If you prefer something more traditional, try a cup of Turkish coffee or Arabic coffee.
• Sides: Roasted vegetables like carrots, bell peppers, or eggplant pair beautifully with this dish, adding a slight sweetness and a nutritional boost. A side of hummus with warm pita will also enhance the meal.

How to Store and Reheat Leftovers

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the kafta in a pan over low heat to preserve the texture of the meat and potatoes.
• Freezing: This dish freezes well! Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
• Reheating: If reheating from the fridge, heat the kafta and sauce in a pan over low heat, adding a splash of water if needed to prevent it from drying out. If reheating from the freezer, allow it to thaw completely before warming it up.

Make-Ahead and Freezer Tips

• Make-Ahead: You can assemble the kafta and vegetables ahead of time and store it in the fridge for up to 24 hours before cooking. Just add the sauce before simmering when you’re ready to cook.
• Freezer-Friendly: This dish makes a great freezer meal. Simply cook it fully, then cool it down before storing in portions. When you’re ready to eat, thaw and reheat for a quick, satisfying meal.

Common Mistakes to Avoid

• Overcooking the Kafta: Kafta patties should be browned on the outside and tender on the inside. Make sure not to overcook them to prevent them from becoming dry.
• Skipping the Sautéing Step: Sautéing the onions and tomatoes first helps to release their natural sweetness and flavor. Don’t rush this step; it adds depth to the dish.
• Not Layering Properly: Layering the ingredients is key to ensuring that the flavors meld together. Don’t skip this step—take the time to layer everything evenly.

Frequently Asked Questions (FAQ)

Can I use lamb instead of beef?
Yes, ground lamb is traditional in Lebanese kafta, and it adds a rich flavor. Feel free to swap out the beef for lamb.

What kind of potatoes are best for this recipe?
Russet or Yukon Gold potatoes work best for their texture and flavor. They hold up well in the sauce and give a nice bite when layered.

Can I make this dish ahead of time?
Absolutely! You can prepare the kafta patties and vegetables ahead of time and store them in the fridge for up to a day before cooking.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to keep it moist.

Cooking Tools You’ll Need

• Large Skillet or Pan: To cook and simmer the kafta and vegetables.
• Mixing Bowl: For combining the kafta ingredients.
• Food Processor (optional): To finely chop the onions and parsley for the kafta.

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