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Lebanese Kafta Bil Siniye (Kafta casserole)

5 from 1 vote
Course Main Course
Cuisine Lebanese
Servings 3 people


Kafta mix

  • 250 g minced beef
  • 250 g minced lamb
  • 1/4 cup chopped parsley
  • 1 small finely chopped onion
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp cinnamon powder
  • 1 tsp salt

For assembling

  • 2 medium sized potatoes sliced into 2cm circles
  • 1 large onion sliced into rounds
  • 1 medium sized eggplant sliced into rounds
  • 2 tbsp salt for eggplants
  • 2 medium sized tomatoes sliced into rounds


  • 2 tbsp pomegranate molasses
  • 1 cup tomato sauce
  • 1 tsp all spice
  • 1 tsp cinnamon powder
  • 2 tsp salt
  • 2 tsp olive oil
  • 3/4 cup water add more if the sauce is too thick


  • Preheat oven to 180C rack in middle
  • Start by mixing all the Kafta ingredients together. Make sure they are well incorporated. You can mix by hand or in a food processor
  • Spread the Kafta mixture in a baking tray (if kitchen is warm cover and place in fridge until you’re done with the rest)
  • Slice your potatoes, if you want you can prebake them for a bit so they take less time to cook. This step is unnecessary but sometimes it saves you time
  • Slice the eggplant, sprinkle generous amounts of salt and let it rest so the water comes out of it. Around 10-20 min. Wash them well, pat dry them, sprinkle olive oil on them and bake for 10 min in your preheated oven
  • Slice your tomatoes and onions while eggplant cooks and mix the sauce ingredients together. If the sauce is thick add a bit more water to thin it out
  • Layer: kafta, potatoes, onions, eggplants, and tomatoes. Pour the sauce over them and make sure there is enough sauce
  • Cover with aluminum foil, and bake for 45min then uncover and bake for another 15-20 min


  • The sauce should almost reach to the top of the baking pan, so all your vegetables can cook simultaneously. You don’t want uncooked potatoes while eating
  • You can also serve with rice and vermicelli for some extra delicious carbs