Tender kofta patties baked in a rich tomato sauce with golden potato wedges, onions, and roasted peppers. This comforting one-pan dish is a staple across Middle Eastern households and pairs perfectly with rice, bread, or on its own for a hearty meal.

Why You’ll Love This Recipe

• A complete meal in one dish: meat, potatoes, tomatoes, and sauce—all baked together for minimal cleanup.
• Balanced blend of warm spices (like allspice and cinnamon) with fresh parsley gives it a complex yet comforting flavor.
• Prep-friendly: patties can be shaped ahead of time, and veggies prepped early—ideal for busy weeknights or meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the kofta mixture:

• 1 lb ground beef or lamb
• 1 small onion, grated or finely minced
• 2 cloves garlic, minced
• ½ cup fresh parsley, finely chopped
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• Salt and pepper, to taste

For the bake:

• 3 medium potatoes, peeled and cut into wedges
• 2 large tomatoes, chopped
• 1 small green bell pepper (or chili), sliced
• 1 small onion, sliced
• 3 Tbsp olive oil
• 2 Tbsp tomato paste
• 1 cup water
• Salt and pepper, to taste
• Finely chopped parsley, for garnish

directions

1. Preheat oven to 400 °F (200 °C).
2. In a bowl, combine all kofta ingredients. Shape into oval patties.
3. Lightly brown patties in a skillet or under a broiler for 5–6 minutes to seal.
4. In the same skillet, sauté potato wedges in olive oil until golden but not fully cooked; remove and set aside.
5. In a baking dish, layer kofta patties, potato wedges, chopped tomatoes, onion slices, and green pepper.
6. Whisk tomato paste, water, salt, and pepper. Pour mixture evenly over dish.
7. Cover dish with foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 15–20 minutes, until vegetables are tender and slightly browned.
8. Garnish with chopped parsley and serve hot.

Servings and timing

• Serves: 4
• Prep time: approximately 20 minutes
• Bake time: about 50–55 minutes total (35 minutes covered, 15–20 minutes uncovered) (thesaltandsweet.com, thematbakh.com, butfirstchai.com, zaatarandzaytoun.com)
• Total time: around 1 hour 15 minutes

Variations

• Use a 50/50 mix of beef and lamb for richer flavor (Every Little Crumb).
• Add pomegranate molasses (1 Tbsp) to the sauce for a sweet–tangy twist (butfirstchai.com).
• Include eggplant or bell pepper slices for added texture and vegetables (Every Little Crumb).
• Shape the meat mixture into patties or spread as a layer in the pan—both work well depending on presentation preference (Every Little Crumb).

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days .
• Reheat in the oven at 350 °F (180 °C) for 10–15 minutes, or microwave individual servings until heated through.

FAQs

What can I serve with Kofta Bil Sanieh?

It’s traditionally served with vermicelli rice (riz bi-sharieh) or fresh pita bread to soak up the sauce (butfirstchai.com).

Can I use all beef or all lamb?

Yes—either works fine. A 50/50 mix balances flavor and fat nicely (Every Little Crumb).

Do I need to precook the potatoes?

Yes—par-cooking (roasting or pan-frying) ensures they cook fully and don’t stay hard in the oven (thesaltandsweet.com).

What spices go into the kofta mixture?

Typical spices include allspice, cinnamon, cumin or seven-spice mix, salt, pepper—and optional chili flakes for heat .

Can I make this gluten-free?

Yes—skip breadcrumbs and just use meat and vegetables in the patties (some versions include egg or breadcrumbs but they’re optional) .

Can I prep ahead of time?

Absolutely—shape patties and slice veggies the day before, then assemble and bake when ready (Every Little Crumb).

How long does it keep in the fridge?

Kept in an airtight container, leftovers stay fresh for 3–4 days .

Can I freeze it?

Yes—you can freeze cooked or uncooked kafta. Raw can last up to 6 months; cooked up to 3–4 months securely wrapped (Every Little Crumb).

Is there a vegetarian version?

Replace meat with seasoned plant-based mince or lentil mixture; par-bake potatoes and layer as usual with tomato sauce.

What’s the difference between stew and bake versions?

Stew versions cook everything in one pot on the stove without par-cooking potatoes; bake versions require the oven and par-cooked vegetables .

Conclusion

Kofta bil sanieh is a flavorful, hearty Middle Eastern casserole that brings meat, potatoes, and fresh spices together in a simple, satisfying bake. With minimal prep and flexible ingredient options, it’s perfect for busy weeknights or weekend gatherings. Make a batch ahead, store well, and enjoy comforting slices all week long.

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