Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
