My childhood was flavored with the delightful blend of ground beef, parsley, and onions—a variation of the classic meat and potatoes! Whether shaping it into patties for a barbecue or crafting a hearty stew with potatoes, the kafta beef mixture offers a versatile taste of nostalgia. Today, I’m sharing a version that captures the essence of those cherished memories.
Unveiling the Heart of Kafta w Batata:
Join me in uncovering the soul of Kafta w Batata, where the warmth of family gatherings and the echoes of laughter infuse every bite with a sense of belonging. From the aromatic spices to the choice of meat, this dish tells a tale that resonates with my Lebanese heritage.
Ingredients with a Touch of Home:
Let’s explore the ingredients that bring Kafta w Batata to life, each one echoing the familiar flavors of home. From the carefully selected spices to the meat sourced from local markets, every element contributes to a culinary masterpiece that reflects the authenticity of my Lebanese kitchen.
Cooking Traditions Passed Down:
Journey with me through the cherished cooking techniques that have been passed down through generations. From shaping the kafta patties with hands that have perfected the art to roasting batata with a seasoned touch, these traditions connect me to my Lebanese roots with every savory step.
Serving up Memories:
Delight in the ways Kafta w Batata has been served and enjoyed throughout my life. Whether it’s a casual family dinner or a festive celebration, this dish has been a constant companion, adding a sprinkle of nostalgia to the table.
Nourishing Bonds and Health Benefits:
Beyond the delightful taste, explore how Kafta w Batata nourishes not just the body but also the bonds that define family and community in Lebanon. Discover the nutritional richness of the dish, symbolizing a heritage that values both flavor and well-being.
Cultural Roots in Every Bite:
As a native of Lebanon, I share the cultural roots embedded in every bite of Kafta w Batata. This dish goes beyond the kitchen; it’s a cultural storyteller, connecting me to the traditions, celebrations, and shared moments that define my Lebanese identity.
In the heart of my Lebanese kitchen, crafting the perfect Kafta w Batata is an art that begins with a symphony of spices. Aromatic and carefully measured, the blend comprises ground allspice, ground cinnamon, ground cloves, and ground nutmeg, each contributing its distinct note to the culinary masterpiece.
- Ground Allspice:
The warmth of ground allspice envelops the kafta, infusing it with a subtle peppery sweetness. This spice, reminiscent of a medley of cinnamon, cloves, and nutmeg, lends a depth that elevates the overall flavor profile of the dish.
- Ground Cinnamon:
The gentle hint of ground cinnamon introduces a touch of sweetness and warmth to the kafta. Its aromatic essence weaves seamlessly with the meat, creating a delightful contrast that enhances the sensory experience of every bite.
- Ground Cloves:
Ground cloves bring a bold and aromatic character to the kafta, adding a hint of spiciness and a rich depth. Their intense flavor profile harmonizes with the other spices, creating a robust and well-rounded taste that defines the essence of this traditional Lebanese dish.
- Ground Nutmeg:
A pinch of ground nutmeg introduces a subtle earthiness and complexity to the kafta, creating a tapestry of flavors that dances on the palate. Its warm and slightly sweet notes intertwine with the other spices, contributing to the overall allure of the dish.
These spices, meticulously chosen and combined, not only infuse Kafta w Batata with a burst of flavor but also carry the aromatic legacy of generations past. As I measure and blend these ingredients, I’m not just preparing a dish; I’m preserving a cultural tradition that encapsulates the soul of Lebanese cuisine. In every bite of Kafta w Batata, these spices tell a story that transcends time, inviting you to savor the rich tapestry of flavors that define the heart of my Lebanese culinary heritage.
- Combine ground beef, minced yellow onions, finely chopped parsley, balsamic vinegar, salt, black pepper, allspice, cinnamon, cloves, and nutmeg in a bowl. Thoroughly mix the ingredients using a hands-on approach, employing gentle massaging strokes to integrate the onions and parsley seamlessly into the beef.
2. Heat the oven to 400°F. Grease the base and sides generously of a 9×13 baking dish. Evenly spread the kafta mixture on the dish, aiming for a thickness of approximately 1/2 inch.
3. Cover the entire meat layer with tomato slices, then season with a teaspoon of salt. Next, form a layer of potato slices. Sprinkle with 1 teaspoon salt.
4. Pour the 14oz can evenly over the potatoes and sprinkle with 1 teaspoon of allspice. Cover with foil and bake in the oven for 45 minutes. During the last 10 minutes of cooking, remove the foil, then change the oven setting to broil. Broil for a few minutes until the potatoes are golden and crispy. Serve hot.
Kafta and Potatoes (Kafta W Batata)
- 1 pound ground beef 80%
- 3/4 cup minced yellow onion squeezed dry
- 1/2 cup finely chopped flat leaf parsley
- 1 TB balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/16 teaspoon ground nutmeg
For the toppings:
- 2 pounds of Roma tomatoes cut in 1/2 inch slices
- 4 large russet potatoes peeled and cut in 1/2 inch slices
- 1 14.5 oz can of tomato purée
- 2 teaspoons salt divided in half
- 1 teaspoon allspice
- Peel and slice the potatoes into thin 1/2 inch circles, place on parchment lined baking sheet, drizzle with olive oil and half bake the potatoes in the oven at 375 F for about 20 minutes.
- Place all of the beef ingredients in a bowl. Knead the mixture with your hands for 1-2 minutes until well mixed.
- Preheat the oven to 400 F. Generously grease the base and sides of a 9×13 baking dish with olive oil. Spread the meat mixture across the base of the dish to a thickness of about 1/2 inch.
- Cover the entire meat layer with tomato slices, then season with another teaspoon of the salt. Next, form a layer of the half baked potato slices. Sprinkle with the remaining salt.
- Drizzle the tomato puree over the potatoes slices. Season with allspice.
- Cover with foil and bake in the oven for 45 minutes. During the last 10 minutes of cooking, remove the foil, then change the oven setting to broil. Broil on high for a few minutes or until the potatoes are golden and crispy. Enjoy!