lebaneselambketobakedtahiniweeknightintermediate

Kafta bil Sanieh

Name: Kafta bil Sanieh
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Lebanese
Ingredients: 400 g ground lamb; 80 g onion, very finely grated and squeezed dry; 20 g flat-leaf parsley, finely chopped; 1 tsp ground allspice; 1/4 tsp ground cinnamon; 1 tsp fine salt; 1/2 tsp black pepper; 180 g tomatoes, sliced into 5 mm rounds; 15 ml olive oil; 1/4 tsp fine salt; 80 g tahini; 90 ml water; 20 ml lemon juice; 1 small clove (4 g) garlic, finely grated; 1/4 tsp fine salt; 1 tbsp flat-leaf parsley, chopped

Kafta bil Sanieh is a comforting baked lamb dish with warm spice, sweet roasted tomato, and a creamy lemon-tahini finish. The kafta stays juicy and richly savory, while the bubbling sesame sauce adds tang and silkiness that make the whole tray deeply satisfying.

45 min

2 servings

755 kcal

Lebanese

Ingredients

Kafta mixture

400 gground lamb
80 gonion, very finely grated and squeezed dry
20 gflat-leaf parsley, finely chopped
1 tspground allspice
1/4 tspground cinnamon
1 tspfine salt
1/2 tspblack pepper

Tray topping

180 gtomatoes, sliced into 5 mm rounds
15 mlolive oil
1/4 tspfine salt

Tahini sauce

80 gtahini
90 mlwater
20 mllemon juice
1 small clove (4 g)garlic, finely grated
1/4 tspfine salt

To finish

1 tbspflat-leaf parsley, chopped

Instructions

1
Preheat the oven to 220°C. Lightly oil a small baking dish or metal tray, about 20 x 15 cm. Finely grate the onion and squeeze out as much liquid as possible; this keeps the kafta firm rather than watery.
2
In a bowl, combine the ground lamb, squeezed onion, chopped parsley, allspice, cinnamon, 1 tsp salt, and black pepper. Mix with your hand for 1-2 minutes until the mixture looks slightly sticky and homogeneous; this helps the proteins bind so the kafta slices cleanly after baking.
3
Press the kafta mixture evenly into the prepared tray to a thickness of about 1.5-2 cm. Score the surface lightly into 4-6 portions with a knife. Arrange the tomato slices over the top in a slightly overlapping layer, then drizzle with olive oil and sprinkle with 1/4 tsp salt.
4
Bake for 18-20 minutes, until the lamb is cooked through and the tomatoes have softened. The center should reach at least 71°C, and the juices should run clear with no raw pink remaining.
5
While the tray bakes, whisk the tahini, water, lemon juice, garlic, and 1/4 tsp salt in a bowl until smooth and pourable. Add the water gradually; tahini will seize at first, then loosen into a creamy sauce.
6
Remove the tray from the oven and pour the tahini sauce evenly over the hot kafta and tomatoes. Return to the oven for 6-8 minutes, until the sauce is just set around the edges and lightly bubbling; do not overbake or it can split.
7
Rest for 5 minutes so the juices settle and the tahini sauce thickens slightly. Scatter with chopped parsley and serve hot straight from the tray.

Nutrition per serving

755 kcal

Calories

40g

Protein

10g

Carbs

59g

Fat

Fiber

Notes

•For the best texture, use lamb with some fat; very lean mince can bake up dry.
•Squeezing the onion is important in tray-baked kafta because excess moisture can cause the meat to steam rather than brown.
•For a stricter keto plate, serve with cucumber, lettuce, or a simple herb salad instead of bread or rice.
•If you want deeper color on top, switch to the broiler for the last 1-2 minutes, watching carefully so the tahini does not scorch.

Background

Kafta bil Sanieh is a classic Levantine home dish, especially common in Lebanon, where seasoned minced meat is pressed into a tray and baked for easy family-style serving. Versions vary by household and region, often topped with potatoes, tomatoes, or onions and sometimes finished with tahini sauce, reflecting the broader Lebanese love of sesame-based sauces and oven-baked meat dishes.

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