This baked kafta and potatoes is a comforting Lebanese casserole made with tender kafta patties, sliced potatoes, onions, tomatoes, and a savory tomato sauce. Everything bakes together until the vegetables soften, the sauce thickens, and the flavors blend into a hearty family-style dish that pairs beautifully with rice or warm pita.
Why You’ll Love This Recipe
This recipe is satisfying, simple, and full of home-cooked flavor. The kafta brings rich seasoning and tenderness, while the potatoes and tomatoes soak up the savory sauce as they bake. It is also a great make-ahead meal because the casserole reheats well and tastes just as comforting the next day. Another reason to love it is that it uses familiar ingredients but turns them into something special enough for a weekend dinner or a gathering. The oven does most of the work, and the final dish feels generous, warm, and deeply nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ pound prepared kafta
3 medium potatoes, peeled and sliced into ¼-inch rounds
2 medium onions, sliced
2 medium tomatoes, sliced
3 tablespoons tomato paste
2½ cups water
1 chicken bouillon cube
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil
For best results, use kafta that is already seasoned and mixed well so the patties hold their shape during baking. The potatoes should be cut evenly so they cook at the same rate, and the tomatoes and onions should be sliced thick enough to keep some structure in the casserole.
Directions
Preheat your oven to 375°F.
Shape the kafta into patties with your hands and arrange them in an oven-safe casserole dish in a single layer. Bake the kafta for 20 minutes. This first bake helps the patties firm up before the vegetables and sauce are added.
While the kafta is baking, prepare the potatoes. Peel them and slice them into ¼-inch rounds. Place the slices on a parchment-lined baking sheet, sprinkle with salt, and drizzle with the vegetable oil. Bake for 30 minutes at 375°F, flipping them halfway through so both sides cook evenly.
Once the kafta and potatoes are ready, layer the casserole. Place the baked potato slices over the kafta patties. Add the sliced onions over the potatoes, then finish with the sliced tomatoes on top.
In a bowl, whisk together the tomato paste, water, chicken bouillon cube, black pepper, and any remaining salt until well combined. Pour this sauce evenly over the casserole.
Cover the dish with foil and return it to the oven for 45 to 50 minutes at 375°F. During the last 10 minutes, remove the foil so the top can finish baking and the sauce can reduce slightly. Serve hot with vermicelli rice, plain rice, or pita bread.
It works well as a full main dish for four people, especially when served with rice or bread. For a larger meal with side dishes, it can stretch a little further.
Variations
You can make this casserole your own with a few easy changes. Add sliced green bell peppers for extra sweetness and color. Replace the water and bouillon with chicken broth for a deeper flavor. If you prefer a softer potato texture, slice the potatoes slightly thinner. Some cooks also like shaping the kafta as one flat layer across the bottom of the baking dish instead of making individual patties. For a slightly richer finish, spoon a little extra tomato sauce over the top before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a covered baking dish in a 350°F oven until heated through, or warm individual portions in the microwave. If the sauce thickens too much in storage, add a small splash of water before reheating. This dish is best reheated gently so the kafta stays tender and the potatoes do not dry out.
FAQs
Can I use homemade kafta for this recipe?
Yes. Homemade kafta works very well as long as it is well mixed and shaped firmly into patties.
Do I have to bake the potatoes first?
Baking them first helps them develop better texture and prevents them from becoming too soft or watery in the casserole.
Can I use broth instead of water and bouillon?
Yes. Chicken broth is a good substitute and gives the sauce a fuller flavor.
What should I serve with baked kafta and potatoes?
It is commonly served with white rice, vermicelli rice, or pita bread.
Can I make this dish ahead of time?
Yes. You can assemble it earlier in the day and bake it later, or bake it fully and reheat before serving.
How do I know the casserole is done?
The onions and tomatoes should be tender, the sauce should be bubbling, and the kafta should be fully cooked through.
Can I freeze leftovers?
Yes, though the potatoes may soften a bit after thawing. Store in a freezer-safe container and reheat thoroughly before serving.
What kind of potatoes work best?
Medium all-purpose potatoes work well because they hold their shape while still becoming tender.
Can I add more vegetables?
Yes. Sliced green peppers are especially good, and you can also add a little extra onion or tomato.
Why is my sauce too thin?
It may need a few extra minutes uncovered in the oven. Removing the foil at the end helps the sauce reduce.
Conclusion
Baked kafta and potatoes is a classic comfort dish that brings together simple ingredients in the most satisfying way. The seasoned kafta, tender potatoes, soft onions, and rich tomato sauce create a casserole that feels both hearty and welcoming. Whether you serve it for a family dinner or prepare it ahead for a busy weeknight, it is a reliable recipe that delivers warm, familiar flavor every time.
A comforting Lebanese casserole made with seasoned kafta patties, baked potatoes, onions, tomatoes, and savory tomato sauce, perfect for a hearty family meal.
Ingredients
3/4 pound prepared kafta
3 medium potatoes, peeled and sliced into 1/4-inch rounds
2 medium onions, sliced
2 medium tomatoes, sliced
3 tablespoons tomato paste
2 1/2 cups water
1 chicken bouillon cube
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
Instructions
Preheat the oven to 375°F (190°C).
Shape the prepared kafta into patties and arrange them in a single layer in an oven-safe casserole dish.
Bake the kafta for 20 minutes to help the patties firm up.
While the kafta bakes, arrange the potato slices on a parchment-lined baking sheet, sprinkle with salt, and drizzle with vegetable oil.
Bake the potatoes for 30 minutes at 375°F, flipping halfway through, until partially cooked.
Layer the baked potato slices over the kafta patties in the casserole dish.
Add the sliced onions over the potatoes, then top with the sliced tomatoes.
In a bowl, whisk together the tomato paste, water, chicken bouillon cube, black pepper, and any remaining salt until smooth.
Pour the tomato sauce evenly over the casserole.
Cover the dish with foil and bake for 45 to 50 minutes.
Remove the foil during the last 10 minutes of baking so the top can finish cooking and the sauce can reduce slightly.
Serve hot with rice or pita bread.
Notes
Baking the potatoes first helps them keep a better texture in the casserole.
Chicken broth can be used instead of water and bouillon for deeper flavor.
Sliced green bell peppers can be added for extra sweetness and color.
Leftovers keep well in the refrigerator for up to 3 days.
If the sauce is too thin, bake uncovered a few extra minutes to reduce it.
