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Beef Kafta Casserole

Makes 2 Servings

Macros: 371 Cal, Fat 12g, Carbs 38g, Fibre 6g, Protein 29g


227 grams Extra Lean Ground Beef

1/4 Yellow Onion (finely chopped)

1/4 cup Parsley (finely chopped)

2 1/4 tsps Lebanese 7 Spice Blend

3/4 tsp Sea Salt (divided)

1 1/2 Yellow Potato (medium-sized, sliced into 1/4-inch thick rounds)

1 1/2 Tomato (medium-sized, sliced into 1/4-inch thick rounds)

1/2 cup Red Onion (sliced into 1/4-inch thick semi-circles)

1 cup Vegetable Broth

2 1/4 tsps Tomato Paste

1/8 tsp Black Pepper (optional)


  1. Preheat the oven to 350ºF (176ºC).

  2. Add the beef, onion, parsley, Lebanese 7 Spice and two-thirds of the salt to a large mixing bowl and mix until combined. Form the meat mixture into thin patties, 2 to 3 inches in diameter.

  3. Heat a pan over medium-high heat. Brown the patties in batches, 2 to 3 minutes per side. Drain the excess drippings from the pan between batches.

  4. Arrange the browned kafta patties, potato, tomato and red onion slices in a baking dish in any pattern you’d like.

  5. In a small bowl combine the vegetable broth, tomato paste, remaining salt and black pepper, if using, and pour into the baking dish. Cover with foil or a lid.

  6. Bake for 60 to 70 minutes or until the potatoes are soft. Let the casserole cool slightly before dividing between bowls. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Add fresh garlic to the meat mixture. Add additional Lebanese 7 Spice to the tomato sauce mixture.

No Beef: Use ground lamb instead.

Serve it With: Lebanese rice or a pita.

Red Onion:P 1 cup of sliced red onion is roughly one medium-sized red onion.

Baking Dish: An 8.5 x 11.5-inch baking dish was used for four servings.

What is Lebanese Spice?

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