Kafta bil Sanieh

Kafta bil Sanieh: Step by Step

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1. Heat the oven to 200°C / 400°F. Boil the potato slices 8 minutes until barely yielding, then drain well.

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2. Work the lamb, grated onion, parsley, allspice, cinnamon, salt and pepper together until it turns slightly sticky — a minute of proper mixing, which is what stops it crumbling.

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3. Press the mixture into an even 1.5 cm layer across the base of a 30 cm round or equivalent roasting tray.

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4. Score it into six wedges with a knife, cutting right down to the tray.

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5. Layer the potato, tomato and onion rings over the top and drizzle with the olive oil.

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6. Whisk the tomato purée, hot water, molasses and salt and pour it evenly over everything.

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7. Bake 45 minutes, until the potatoes are tender, the top has browned at the edges and most of the liquid has gone. Rest 10 minutes before cutting along the scored lines.

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What Can Go Wrong

1. Parboil the potatoes or they will still be hard when the meat is done.
2. Mix the kafta until it goes sticky. That is the binding.
3. Score before baking, not after.

What to Serve It With

Plain rice · A bowl of yogurt · Pickled turnips

Sides from the same cuisine on this site: Lebanese Cabbage Salad.

Leftovers

Refrigerated for 3 days. Reheat covered at 180°C / 356°F for 20 minutes. It freezes for 2 months.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.