One-Pan Lebanese Kafta is a heartwarming dish featuring spiced, juicy kafta patties baked with golden potatoes, bell peppers, and tomatoes, all in a luscious tomato sauce. This classic comfort food hits every note: vibrant freshness, aromatic spices, minimal hands-on work, and, best of all, everything cooks together in a single pan. Whether it’s a cozy family dinner or a lazy Sunday lunch, this recipe brings the soulful flavors of Lebanon to your home with ease and joy.
Ingredients You’ll Need
The beauty of One-Pan Lebanese Kafta lies in its honest, vibrant ingredients—the ones that make you want to inhale deeply as soon as they hit the pan. Each component, from the bold spices to the tender meat and verdant herbs, layers in distinct flavor and color for an unbeatable Mediterranean experience.
- Ground beef or lamb: Use one or both meats for rich, savory kafta with just the right amount of juiciness and flavor.
- Onion: Grated or finely minced, this is the secret to moist patties that practically melt in your mouth.
- Fresh parsley: Adds a pop of grassy freshness that balances the richness of the meat beautifully.
- Fresh mint (optional): For a burst of cooling, aromatic flavor, mint brings unique brightness to the mix.
- Ground allspice: This warm, subtly sweet spice is classic to traditional Lebanese kafta.
- Ground cinnamon: Just a pinch transforms the meat with gentle warmth and depth.
- Black pepper: For a gentle kick to perk up all the flavors in the dish.
- Salt: Essential for drawing out every nuance in the ingredients.
- Potatoes: Sliced thin, they soak up all that wonderful juice and turn irresistibly creamy.
- Tomato: Juicy rounds add both sweetness and acidity, harmonizing the kafta and potatoes.
- Green bell pepper: Contributes a little crunch and a vibrant color pop.
- Red bell pepper: Adds a hint of sweetness and gorgeous visual appeal.
- Tomato sauce: Binds everything with a silky, tangy layer of flavor.
- Water: Keeps the pan juicy and helps blend all the flavors as it bakes.
- Olive oil: For richness and that classic Mediterranean finish.
How to Make One-Pan Lebanese Kafta
Step 1: Preheat and Prep
Start by cranking your oven up to 375°F so everything’s hot and ready. Line up your ingredients, and don’t forget to give your herbs and veggies a quick rinse and dry. This step gets you set for a smooth, fuss-free assembly—the hallmark of a delicious One-Pan Lebanese Kafta experience!
Step 2: Mix Your Kafta
In a large bowl, combine the ground beef or lamb, grated onion, parsley, mint (if you’re feeling zesty), allspice, cinnamon, pepper, and salt. Use your hands to mix until everything is just united—if you over-mix, the kafta can get tough. The mixture should feel cool and pillowy, thanks to those fresh herbs and the moisture from the onion.
Step 3: Form the Patties
Take small scoops of the meat mixture and shape them into oval or football-shaped patties, just the size of your palm. This classic kafta style gives you bite-sized morsels that bake evenly and look inviting layered in the pan.
Step 4: Assemble the Pan
Brush the bottom of your oven-safe pan or baking dish with olive oil (just enough for a slick, golden base). Lay the kafta patties into the pan, then play tetris with the potato, tomato, and bell pepper slices—tuck them around and on top of the meat for full flavor absorption and maximum eye appeal.
Step 5: Add Sauce and Bake
Whisk together the tomato sauce and water, then pour this rosy mixture evenly over the entire pan. Cover tightly with foil, pop into the oven, and bake for 35 to 40 minutes until the potatoes are buttery soft. For that luscious, golden finish, remove the foil and bake another 10 minutes so the top gets a touch of caramelized color.
How to Serve One-Pan Lebanese Kafta
Garnishes
Nothing complements this dish like a flourish of fresh herbs—think chopped parsley, a scattering of mint, or a squeeze of lemon juice to brighten the earthy flavors. For a final touch, a sprinkle of toasted pine nuts or sumac can impress guests and make even a weekday meal feel festive.
Side Dishes
One-Pan Lebanese Kafta truly shines alongside fluffy white rice or warm, pillowy pita bread—perfect for soaking up every last drop of the tangy sauce. A simple salad of cucumbers, tomatoes, and red onions adds cool crunch, while classic Middle Eastern dips like hummus or baba ganoush round out the table beautifully.
Creative Ways to Present
If you’re in the mood to charm, serve One-Pan Lebanese Kafta family-style straight from the baking dish, letting everyone scoop their own. For a more dramatic look, try layering the patties and veggies over a platter of jeweled rice and drizzle with extra sauce. Or, tuck the kafta into warm flatbreads with fresh greens for a handheld Lebanese feast.
Make Ahead and Storage
Storing Leftovers
Store any remaining One-Pan Lebanese Kafta, along with the veggies and sauce, in an airtight container in the fridge. The flavors deepen overnight, making tomorrow’s lunch or dinner just as crave-worthy as the first serving.
Freezing
You can freeze the baked kafta patties (minus potatoes and veggies, which don’t freeze as well) for up to two months. Cool the patties completely, then pack them into freezer-safe containers, separating layers with parchment paper. Thaw overnight in the fridge before reheating.
Reheating
To revive your leftover One-Pan Lebanese Kafta, reheat gently in a covered skillet over low heat or pop into the oven at 325°F until warmed through. A splash of broth or extra tomato sauce keeps it moist and delicious.
FAQs
Can I use just beef or just lamb for the kafta?
Absolutely! Either meat works perfectly—lamb gives a richer, earthier flavor, while beef offers a milder bite. Mixing both offers the best of both worlds, but choose whichever suits your taste or what you have on hand.
Can I prep One-Pan Lebanese Kafta ahead of time?
Yes! You can mix and shape the kafta patties and slice the vegetables up to 24 hours in advance, storing them separately in the fridge. Just assemble and bake when ready; it’s a wonderful make-ahead main dish.
Is this dish gluten-free?
It is! As long as you use pure ground meat and check your spices and tomato sauce for any hidden gluten, One-Pan Lebanese Kafta is naturally gluten-free—perfect for sharing with a variety of guests.
Can I add other vegetables?
Definitely. Try layering in slices of zucchini, eggplant, or even sweet potatoes for a twist. This recipe is forgiving and easily adapts to what you love or have on hand.
What if I don’t have allspice or fresh mint?
Don’t worry—use what you have! Allspice adds a distinct warmth, but you can substitute with a touch of nutmeg or extra cinnamon. If you’re out of mint, let parsley shine solo or try a sprinkle of dried mint for a subtler flavor.
Final Thoughts
Few things say home-cooked comfort quite like One-Pan Lebanese Kafta. Every bite is packed with tradition, ease, and the kind of flavor that brings people together. I hope you make it soon, share it with those you love, and discover just how simple and soul-warming this dish can be!
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One-Pan Lebanese Kafta Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of Lebanon with this easy and delicious One-Pan Lebanese Kafta recipe. Tender ground meat patties seasoned with aromatic spices, baked with potatoes, tomatoes, and bell peppers for a comforting and satisfying meal.
Ingredients
Ground Meat Mixture:
- 1 lb ground beef or lamb (or a mix of both)
- 1 small onion (grated or finely minced)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Vegetables and Others:
- 2 medium potatoes (sliced into 1/4-inch rounds)
- 1 large tomato (sliced)
- 1/2 green bell pepper (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Mix Meat Mixture: Combine ground meat, onion, parsley, mint, allspice, cinnamon, pepper, and salt. Shape into oval patties.
- Prepare Pan: Brush olive oil in an oven-safe pan. Place kafta patties in the pan and arrange sliced potatoes, tomatoes, and bell peppers around them.
- Add Sauce: Combine tomato sauce with water and pour over the ingredients in the pan.
- Bake: Cover with foil and bake for 35–40 minutes until potatoes are tender. Uncover and bake for 10 more minutes to brown the top.
- Serve: Enjoy hot with rice or pita bread.
Notes
- For richer flavor, briefly brown the kafta patties before baking.
- This dish reheats well and makes great leftovers.
- Variation: Use sweet potatoes or add lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
