Lebanese Kafta Stew
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It’s stew time and what better way to start off the cooler weather then with this hearty Lebanese Kafta Stew. Perfect Kafta balls stewed in a rich tomato sauce filled with potatoes and served over Lebanese rice. So good it will become a new dinner favorite!
Lebanese Kafta Stew
Who doesn’t love stew? And when you think of comfort food isn’t it one of the first things that comes to mind? It is for me. I make Lebanese stews quite a bit during the cooler months, especially this Kafta Stew. It’s incredibly easy and totally delicious!
What is Kafta?
Kafta, Kefta or Kofta is a popular Middle Eastern dish, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Make a big batch and freeze the rest. Here are a few other recipes on the blog with Kafta: Kafta Kabob, Kafta bil Sanieh- Baked Kafta and Arayes Kafta.
How to Make Kafta Stew
Prepare and shape the Kafta:
In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.
Prepare the Potatoes:
- Peel the potatoes, wash and slice into round slices.
- Fry the potatoes. In a “deep” large skillet, bring 2 tablespoons of olive oil to medium-high heat. Fry the potato slices on each side just until soft. They do not need to be fully cooked. Work in batches if needed and remove to a plate and set aside.
Cook the Kafta Balls:
- Brown the kafta on both sides. In the same skillet you used to fry the potatoes, add 1 tablespoon of butter over medium-high heat. Fry the prepared kafta balls on each side just until browned. You also don’t want to cook them all the way, but you just want to brown them to get good color and add flavor.
Assemble the Stew:
- Arrange the cooked the potatoes on top of the cooked kafta.
- Add the tomato sauce.
- Add the water. Bring the stew to boil and then reduce the heat to medium low. Cover the pot and simmer for about 30 minutes, or until potatoes are cooked through.
- Serve: over vermicelli rice and enjoy!
How to Store this Kafta Stew:
Any leftover stew should be stored in an airtight container and kept in the fridge. It will keep for up to 3-4 days. It can be re-heated on the stove or microwave. You can also freeze the kafta stew for up to 3 months. Place in an airtight container. Thaw overnight in the fridge before serving-reheat in microwave or on stove top.
More Lebanese Stews You’ll Love:
If you’d like to try more authentic and delicious Lebanese stews like this kafta stew, here are a few that my family loves for me to make: Lebanese Spinach Stew, Lebanese Beef and Green Bean Stew, Lebanese Okra Stew, Peas and Carrots Stew (Bazella w Riz), Beef Stew with Lima Beans, and Lebanese Moussaka- Eggplant Chickpea Stew. They’re super easy to make and are so delicious!
If you like this easy Lebanese Kafta and Potato Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!
Lebanese Kafta Stew
Ingredients
To make the kafta balla
- 1 lb of ground beef (10-15% fat)
- 1 large onions- halved
- 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
- 1 teaspoon ground all Spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
To make the stew
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 potatoes- peeled and sliced
- 2 ripe tomatoes- diced
- 1 15 ounce can tomato sauce
- 1 cup water
- 1 teaspoon salt
Instructions
Prepare the Kafta Balls:
In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.
To Assemble and Cook the Stew
- In a large deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and sauté for about 2 minutes on each side, just until slightly soft but not fully cooked. You may have to work in batches. Transfer potatoes to a plate and set aside.
- Add 1 tablespoon butter to the skillet, place the kafta balls and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will also need to to work in batches.
- Transfer the cooked potatoes on top. Pour the tomato sauce and diced tomatoes along 1 cup of water and stir gently. Bring mixture to a boil, then simmer covered for 30 minutes.
- Serve warm over vermicelli rice, if you'd like.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 109mgSodium: 1752mgCarbohydrates: 49gFiber: 7gSugar: 9gProtein: 37g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Is 1 15 ounce can tomato sauce correct?
That would mean 3 litres? Seems a lot
Hi Nicole, 1 can tomato sauce that’s 15 oz. So about 1 cup. Hope this helps 🙂
Served to guests this weekend and it was a huge hit! Will definitely make again.
So glad to hear this!
How many cups is one serving? Doing calorie deficit
Hello, the nutrition calculator estimates the calories for me. I’m guessing about 1 cup/serving of kafta stew. You can substitute potatoes for onions if you’d like to cut down on calories or just add less of it. Hope this helps.