Kafta bil Sanieh

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Lightly oil a small baking dish or metal tray, about 20 x 15 cm. Finely grate the onion and squeeze out as much liquid as possible; this keeps the kafta firm rather than watery.

   80 g onion, very finely grated and squeezed dry
2. 2

   In a bowl, combine the ground lamb, squeezed onion, chopped parsley, allspice, cinnamon, 1 tsp salt, and black pepper. Mix with your hand for 1-2 minutes until the mixture looks slightly sticky and homogeneous; this helps the proteins bind so the kafta slices cleanly after baking.

   400 g ground lamb80 g onion, very finely grated and squeezed dry20 g flat-leaf parsley, finely chopped1 tsp ground allspice1/4 tsp ground cinnamon1 tsp fine salt1/2 tsp black pepper
3. 3

   Press the kafta mixture evenly into the prepared tray to a thickness of about 1.5-2 cm. Score the surface lightly into 4-6 portions with a knife. Arrange the tomato slices over the top in a slightly overlapping layer, then drizzle with olive oil and sprinkle with 1/4 tsp salt.

   180 g tomatoes, sliced into 5 mm rounds15 ml olive oil1/4 tsp fine salt
4. 4

   Bake for 18-20 minutes, until the lamb is cooked through and the tomatoes have softened. The center should reach at least 71°C, and the juices should run clear with no raw pink remaining.

5. 5

   While the tray bakes, whisk the tahini, water, lemon juice, garlic, and 1/4 tsp salt in a bowl until smooth and pourable. Add the water gradually; tahini will seize at first, then loosen into a creamy sauce.

   80 g tahini90 ml water20 ml lemon juice1 small clove (4 g) garlic, finely grated1/4 tsp fine salt
6. 6

   Remove the tray from the oven and pour the tahini sauce evenly over the hot kafta and tomatoes. Return to the oven for 6-8 minutes, until the sauce is just set around the edges and lightly bubbling; do not overbake or it can split.

   80 g tahini90 ml water20 ml lemon juice1 small clove (4 g) garlic, finely grated1/4 tsp fine salt
7. 7

   Rest for 5 minutes so the juices settle and the tahini sauce thickens slightly. Scatter with chopped parsley and serve hot straight from the tray.

   1 tbsp flat-leaf parsley, chopped

Origin & History

Kafta bil Sanieh is a classic Levantine home dish, especially common in Lebanon, where seasoned minced meat is pressed into a tray and baked for easy family-style serving. Versions vary by household and region, often topped with potatoes, tomatoes, or onions and sometimes finished with tahini sauce, reflecting the broader Lebanese love of sesame-based sauces and oven-baked meat dishes.