Kafta and Potato Stew
This traditional Lebanese kafta and potato stew is a hearty meal that the whole family will love! Seasoned patties/meatballs are cooked in a rich tomato sauce for a healthy and delicious meal.
Servings: 8 servings
Ingredients
For the kafta
For the stew
- 2 tablespoons olive oil divided
- 1 pound Yukon potatoes about 6, sliced ½- inch thick
- 1 onion chopped
- 2 tomatoes chopped
- 1 small green pepper chopped
- 1 15-ounce can tomato sauce
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon black pepper
- Lebanese rice for serving
Instructions
To Make the Kafta
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside. In the same food processor bowl, place the quartered onion and pulse until finely chopped.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor along with all the spices. Pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Using a medium spring-loaded cookie scoop, scoop and roll about 1.5 tablespoons of the kafta mixture dough and place them on a plate. You should get about 18 balls. Use your hands to flatten the balls slightly.
To Assemble and Cook the Stew
- Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium-high heat. Add the sliced potatoes, and cook them for 10 minutes, tossing occasionally, or until lightly golden on the edges. Set the potatoes aside on a plate.
- Add remaining 1 tablespoon olive oil to the pot, place the kafta balls and cook for 1-2 minutes per side, until they’re lightly browned, but not fully cooked.
- Return the partially cooked potatoes on top. Add the onions, tomatoes and green peppers. Add the tomato sauce, water, salt and pepper, and carefully stir everything together. Bring mixture to a boil, then lower the heat to low and continue cooking covered for 30 minutes.
- Serve warm over vermicelli rice, if desired.
Notes
Storage: If you do have any leftovers, you can keep them in the fridge in an airtight container for three days.
Freezing: You can also freeze the kafta stew for up to 3 months. Freeze individual portions or the entire dish in a baking dish. Thaw in the fridge overnight and re-heat at 350°F for 10 minutes until warmed through.
You can also freeze the kafta patties alone before or after cooking them.
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they've cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 597mg | Potassium: 721mg | Fiber: 3g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 3mg
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