Description

Kafta layered with slices of potatoes, onions, green bell peppers, and tomatoes, then baked in a spiced tomato sauce (for the best experience, eat it with Lebanese bread)

Kafta has deep roots in Lebanese cuisine, with variations found across the Levant and neighboring regions. The dish likely originated as a way to use affordable ground meat mixed with spices and vegetables, showcasing Lebanon’s tradition of simple yet flavorful cooking. “Bel Saniyeh” (in the pan) reflects the practice of baking meals in communal or home ovens, making it a beloved staple for family gatherings