Kafta bil Sayniyeh (كفتة بالصينية) — Lebanese Baked Kafta with Potato and Tomato

• 700 gGround beef (85% lean) (Freshly ground for best texture)
• 200 gYellow onion (Very finely grated or minced)
• 20 gFlat-leaf parsley (Finely chopped leaves)
• 12 gGarlic (Finely minced)
• 2 tspGround allspice
• 0.5 tspGround cinnamon
• 1 tspGround black pepper
• 2 tspFine sea salt
• 900 gPotatoes (Peeled and sliced into 6 mm rounds)
• 450 gTomatoes (Sliced into 6 mm rounds)
• 2 tbspExtra-virgin olive oil (For greasing and drizzling)
• 2 tbspTomato paste
• 360 mlWater (Hot water helps dissolve the paste quickly)
• 45 mlFresh lemon juice (About 1 large lemon)

Instructions

1. 1

   Preheat the oven to 200°C and position a rack in the middle. Lightly grease a 33 x 23 cm baking dish with 1 tbsp olive oil so the potatoes release easily after baking.

2. 2

   Make the kafta mixture by combining the ground beef, grated onion, parsley, garlic, allspice, cinnamon, black pepper, and salt in a bowl. Mix for 60–90 seconds until the meat becomes slightly tacky and cohesive, which helps it bake as a single layer without cracking.

3. 3

   Arrange the potato slices in the baking dish in a slightly overlapping layer, then scatter the onion rings over the potatoes. Drizzle the remaining 1 tbsp olive oil over the potatoes and onions, and spread it with your hands so the top surfaces are lightly coated.

4. 4

   Press the kafta mixture evenly over the potato layer, smoothing it to the edges to create a uniform thickness. This even layer ensures the meat cooks through at the same time the potatoes become tender.

5. 5

   Lay the tomato slices across the kafta in an overlapping pattern to cover most of the surface. The tomatoes protect the meat from drying and create a juicy top layer as they roast.

6. 6

   Whisk the tomato paste with the hot water until fully dissolved, then whisk in the lemon juice, salt, black pepper, and allspice. Pour the sauce evenly around the edges and across the center, aiming to moisten the tray without washing the tomato layer out of place.

7. 7

   Bake uncovered for 40–45 minutes, until the potatoes are tender when pierced and the kafta is cooked through. If you want deeper color, broil for 2–3 minutes at the end, watching closely so the tomatoes char lightly without burning.

8. 8

   Rest the tray for 10 minutes before slicing, so the juices redistribute and the portions hold together cleanly. Serve warm with the pan juices spooned over each portion for the most authentic, saucy texture.