Kafta b'Saneyeh
كفتة بالصينية·(kaf-tah bi-sah-nee-yah)
The Daily Yakhni: Weeknight Stews
She works Lebanese seven-spice into beef. She packs a 9x13 Pyrex dish. She awaits the bubbling hiss of tomato broth. If you grew up Lebanese, this is the smell of a Tuesday night, scented by cinnamon and the bracing bite of pomegranate molasses. The grandmotherly trick on a busy weeknight is simple: let a food processor obliterate the aromatics, and par-roast the potatoes so the acidic tomato broth doesn't leave them stubbornly crunchy. Scoop a square and spoon the red broth over vermicelli rice.
Before you start
Blend the Sabaa Baharat (Lebanese 7-Spice).
In a small jar, combine the ground allspice, 1 tablespoon black pepper, cinnamon, coriander, cumin, cloves, and nutmeg. Shake well. You'll use a portion of this for the recipe; keep the rest tightly sealed in your pantry. It is the backbone of Levantine cooking.
Ingredients
- ground allspice2 tbsp
- ground black pepper1 tbsp
- ground cinnamon1 tbsp
- ground coriander1 tbsp
- ground cumin1 tbsp
- ground cloves1/2 tbsp
- ground nutmeg1/2 tbsp
- yellow onion1 med
- Italian parsley1 cup
- ground beef1 1/2 lb
- kosher salt2 tsp
- Russet potatoes2 large
- firm tomatoes2 large
- red onion1 small
- green bell pepper1 med
- olive oil2 tbsp
- low sodium beef broth2 cup
- tomato paste3 tbsp
- pomegranate molasses1 tbsp
- black pepper1/4 tsp
Method
- 01
Par-roast the potatoes.
Preheat the oven to 400°F. Toss the potato rounds with the olive oil and a pinch of salt, spread them on a parchment-lined baking sheet, and roast for 15 to 20 minutes until just starting to soften. Set aside, but leave the oven on.
- 02
Obliterate the aromatics.
While the potatoes roast, pulse the chopped yellow onion and parsley in a food processor until they form a very fine, wet paste. This ensures the kafta will be incredibly tender and cohesive.
- 03
Mix the kafta by hand.
Transfer the onion-parsley paste to a large bowl. Add the ground beef, 1 1/2 teaspoons of kosher salt, and 1 tablespoon of your prepared Sabaa Baharat. Gently knead with your hands until the spices are evenly distributed, taking care not to overmix or the meat will become tough.
- 04
Assemble the tray.
Lightly grease a 9x13 inch baking dish. Press the kafta mixture evenly across the bottom to form a flat, half-inch thick layer. Layer the par-cooked potatoes over the meat, followed by the sliced tomatoes, red onion rings, and bell pepper rings.
- 05
Whisk the yakhni broth.
In a measuring jug, aggressively whisk together the warm beef broth, tomato paste, pomegranate molasses, 1/2 teaspoon of Sabaa Baharat, the remaining 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Pour this rich broth evenly over the entire tray so it mostly submerges the meat and potatoes.
- 06
Bake covered, then broil.
Cover the baking dish tightly with aluminum foil and bake at 400°F for 35 to 40 minutes to trap the steam and keep the meat juicy. Remove the foil, switch the oven to broil, and blast it for 3 to 5 minutes to slightly reduce the sauce and char the edges of the vegetables.
- 07
Rest and serve.
Let the tray rest for 5 minutes. The meat will shrink slightly from the edges, bathing in a dark red stew. Serve generously over Lebanese vermicelli rice, ensuring you spoon plenty of the tangy tomato broth over the top.
Notes
The grandmother's secret is pomegranate molasses.
Do not skip the dibis rumman in the broth; its sweet, tart acidity cuts through the rich meat and is the defining flavor of an authentic Lebanese yakhni. If you absolutely cannot find it, substitute 2 teaspoons of fresh lemon juice whisked with 1 teaspoon of dark brown sugar.
Keep the meat out of the machine.
Obliterate the onions and parsley in the food processor, but never process the beef. Processed beef turns into a dense, rubbery emulsion; hand-mixing keeps the kafta perfectly tender.
Use the right meat.
If you can find good ground lamb, a 50/50 mix of beef and lamb is incredibly traditional. Otherwise, stick to 80/20 ground beef—you need that fat to keep the tray bake juicy.
From Cook Lebanese in America.