This stew is both comforting and nourishing, making it ideal for family dinners or special occasions. The kafta patties are seasoned with warm spices and herbs, then gently simmered with soft potatoes in a savory tomato sauce that infuses the dish with deep flavor. It’s simple to prepare, incredibly satisfying, and adaptable to your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or lamb
Onion (finely chopped)
Fresh parsley (finely chopped)
Salt
Black pepper
Allspice or Lebanese seven spice
Potatoes
Olive oil
Tomato paste
Water
Garlic (optional)
Cooked white rice (for serving)
Directions
In a bowl, mix ground meat with chopped onions, parsley, salt, black pepper, and allspice or seven spice.
Form the kafta mixture into small oval patties or meatballs.
In a skillet, lightly sear the kafta patties in olive oil until browned on all sides. Set aside.
Peel and slice potatoes into ¼-inch rounds. Lightly fry or bake them until golden (optional for extra flavor).
In a large pot, mix tomato paste with water to create the stew base. Season with salt and a pinch of spices.
Add the kafta and potato slices to the pot, layering gently.
Bring to a boil, then reduce heat and simmer for 30–40 minutes until potatoes are tender and kafta is fully cooked.
Serve hot with a side of white rice.
Servings and timing
This recipe serves 4–5 people. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Vegetarian version: Replace kafta with plant-based meat alternatives or spiced lentil patties.
With vegetables: Add sliced carrots, peas, or bell peppers for extra nutrition.
Spicier version: Include chili flakes or cayenne for heat.
Baked version: Layer ingredients in a baking dish and bake instead of simmering.
Lighter version: Bake or grill the kafta instead of frying.
With broth: Use chicken or vegetable broth instead of water for more depth.
Garlic flavor: Add minced garlic to the sauce for a stronger aroma.
Sweet potato swap: Substitute regular potatoes with sweet potatoes.
Herby touch: Top with fresh mint or cilantro before serving.
Tomato chunks: Add fresh or canned diced tomatoes for a chunkier sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until heated through, or microwave in 1-2 minute intervals. This dish also freezes well. Freeze in portions and thaw in the refrigerator overnight before reheating.
FAQs
What is kafta made of?
Kafta is made from ground beef or lamb mixed with finely chopped onions, parsley, and spices like allspice or seven spice.
Can I bake the stew instead of simmering it?
Yes, you can layer kafta, potatoes, and sauce in a baking dish and bake at 375°F (190°C) for about 45 minutes.
Do I need to fry the potatoes first?
It’s optional. Frying adds a crisp texture and deeper flavor, but you can add them raw to simmer in the stew.
Can I use chicken instead of beef or lamb?
Kafta is traditionally made with red meat, but you can try ground chicken with the same seasonings.
Is this dish spicy?
No, it’s mildly spiced with warm flavors. You can add chili if you prefer it spicy.
What do I serve with Kafta and Potato Stew?
It’s traditionally served with white rice, but bulgur or flatbread are also great options.
Can I freeze kafta stew?
Yes, it freezes well. Store in freezer-safe containers for up to 2 months.
How do I keep the kafta from falling apart?
Make sure to mix the kafta mixture well and avoid overhandling. Browning before simmering helps it hold together.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape best during cooking, but russet potatoes also work.
Can I prepare it ahead of time?
Yes, you can make the entire stew in advance and reheat when ready to serve.
Conclusion
Kafta and Potato Stew is a hearty and flavorful dish that brings together traditional Lebanese spices and simple ingredients in a satisfying way. Whether served for a family meal or as a comforting dish on a chilly evening, this stew delivers warmth, taste, and a touch of nostalgia. Easy to customize and perfect for leftovers, it’s a recipe you’ll want to keep in regular rotation.
Kafta and Potato Stew is a traditional Lebanese dish made with spiced ground meat patties and sliced potatoes, simmered in a rich tomato-based sauce. It’s a hearty, comforting meal typically served with white rice, combining protein, vegetables, and warm spices.
Ingredients
500g ground beef or lamb
1 medium onion, finely chopped
1/2 cup fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice or Lebanese seven spice
3 medium potatoes, peeled and sliced into 1/4-inch rounds
2 tablespoons olive oil (for frying)
2 tablespoons tomato paste
2 cups water
2 cloves garlic, minced (optional)
Cooked white rice, for serving
Instructions
In a bowl, mix ground meat with chopped onions, parsley, salt, black pepper, and allspice or seven spice.
Form the mixture into small oval kafta patties or meatballs.
In a skillet, heat olive oil and lightly sear the kafta patties on all sides until browned. Set aside.
Peel and slice potatoes into 1/4-inch rounds. Optionally, lightly fry or bake until golden.
In a large pot, mix tomato paste with water to form the stew base. Add garlic if using, and season with salt and spices.
Gently add kafta and potato slices into the pot in layers.
Bring to a boil, then reduce heat to low and simmer for 30–40 minutes, until the potatoes are tender and kafta is fully cooked.
Serve hot with a side of cooked white rice.
Notes
You can bake the entire dish instead of simmering by layering it in a baking dish and baking at 375°F (190°C) for 45 minutes.To add flavor depth, use broth instead of water in the sauce.Frying the potatoes is optional but adds extra flavor and texture.For a vegetarian version, use plant-based ground meat or lentil patties.This dish stores well and tastes even better the next day.
