Beef Kafta Casserole


1 lb. Extra Lean Ground Beef

1/2 Yellow Onion (finely chopped)

1/2 cup Parsley (finely chopped)

1 1/2 tbsps. Lebanese 7 Spice Blend

1 1/2 tsps Sea Salt (divided)

3 Yellow Potato (medium-sized, sliced into 1/4-inch-thick rounds)

3 Tomato (medium-sized, sliced into 1/4-inch-thick rounds)

1 cup Red Onion (sliced into 1/4-inch-thick semi-circles)

2 cups Vegetable Broth

1 1/2 tbsps. Tomato Paste

1/4 tsp Black Pepper (optional)


  1. Preheat the oven to 350ºF (176ºC).

  2. Add the beef, onion, parsley, Lebanese 7 Spice and two-thirds of the salt to a large mixing bowl and mix until combined. Form the meat mixture into thin patties, 2 to 3 inches in diameter.

  3. Heat a pan over medium-high heat. Brown the patties in batches, 2 to 3 minutes per side. Drain the excess drippings from the pan between batches.

  4. Arrange the browned kafta patties, potato, tomato and red onion slices in a baking dish in any pattern you’d like.

  5. In a small bowl combine the vegetable broth, tomato paste, remaining salt and black pepper, if using, and pour into the baking dish. Cover with foil or a lid.

  6. Bake for 60 to 70 minutes or until the potatoes are soft. Let the casserole cool slightly before dividing between bowls. Enjoy!

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