Kafta and Potato Stew

4.82 from 16 votes

This traditional Lebanese Kafta and Potato Stew recipe is incredibly simple to prepare! Utilizing common ingredients found in most kitchens, this robust stew boasts a rich flavor that is sure to delight the entire family!

Prep Time20

Cook Time55

Total Time1 15

Course: Main Dishes

Cuisine: Lebanese

Servings: servings

Author: Mariam Ezzeddine

Equipment

Deep Large Skillet

Ingredients

2 large potatoes or 3 mediums
1 small onion peeled and sliced
2 large vine tomatoes
2 tbsps. olive oil light tasting
toasted almond for topping, optional

Kafta Patties

1.5 lbs. ground beef 90-96% lean
1 small onion cubed
1 cup parsley lightly packed
1 tsp. black pepper
¾ tsp. salt

Sauce

1 14 oz. tomato sauce See notes for substitution
2½ cups water
1 tbsp. dry mint
¾ tsp. black
¾ tsp. salt more or less to taste

Instructions

Peel the potatoes, wash and slice into round slices which ever shape you like. Rinse and set aside.
Peel and slice the onion. Also slice the tomatoes. Set aside for the stew later.
To make the patties, add 1 small cubed onion into the food processor. Pulse for a few times until the onion is finely chopped. Then add in the parsley and pulse to chop until finely chopped.
In a bowl, add in the chopped onion and parsley mix, along with the ground beef, salt and pepper. Mix until well combined. Form the patties into oval shapes as shown in the blog post and set on sheet pan without overlapping.
In a "deep" large skillet, bring 2 tbsps. of olive oil to medium-high heat. Fry the patties on each side until a golden brown crust start forming. It does not have to be fully cooked. Work in batches if needed and return the patties back into the pan when done.
Once the patties have cooked, start assembling the kafta stew. Add in the sliced potatoes, onions, and tomatoes.
In a bowl, add in the kafta sauce ingredients. Whisk to mix well and pour over the kafta stew. Bring the stew to boil and then reduce the heat to medium low to allow the stew to cook. Cook for about 45 minutes, or 10 minutes more if you like your potatoes to be extra soft.
Remove from heat and allow to cool for a few minutes before serving. Serve with a side of vermicelli rice and garnish with some freshly chopped parsley and toasted almonds.

Notes

Larger potatoes take longer to cook so keep that in mind if you're on a strict timeline.
The longer the potatoes simmer, the more they will breakdown which will thicken your stew some more.
Feel free to shape your meat patties into whatever shape you prefer. You can go with a rounder shape like a meatball if you prefer. Just keep in mind that a different sized patty will require a different cook time.
If you don’t have tomato sauce, mix one small can of tomato paste with 2 cups of water to make make the tomato sauce.
Add in some sliced jalapeno peppers or green bell pepper to amp up the flavor.
You can also use some kafta spices for the patties if you like but I do not use any.
Toasted or fried almonds are not required but they taste so good with the dish!

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