Bolinhos ovais de kafta temperada aninhados em um molho de tomate perfumado com fatias de batata, tudo assado lentamente em uma só assadeira até o molho engrossar e as bordas caramelizarem. O prato de forno libanês definitivo para os dias de semana.
Every Sofra recipe is free to read here on the web. In the app, 85 recipes are free to cook in full, and membership opens the rest. The optional supporter upgrade unlocks the audio experience — step-by-step English narration (text-to-speech) — plus hands-free Cooking Mode and Charbel Rouhana's original oud music.
Get Sofra on Google Play →Kafta bil bandora é a cozinha caseira da montanha em sua forma mais prática — uma assadeira, um forno, o máximo de sabor com o mínimo de esforço. O prato é fortemente associado às avós libanesas, que o montavam ao meio-dia e o colocavam no forno a lenha enquanto cuidavam de outras tarefas. As famílias libanesas dos Estados Unidos em Dearborn consideram este o equivalente ao seu comfort food, como o bolo de carne americano — confiável, reconfortante e sempre bem-vindo.
Oval patties of spiced kafta nested in a fragrant tomato sauce with sliced potatoes, all slow-baked in one pan until the sauce thickens and the edges caramelize. The definitive Lebanese weeknight oven dish.
Kafta bil Bandora comes from Mount Lebanon. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
No — as written, Kafta bil Bandora includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
The seven spice called for here is part of the traditional recipe and gives Kafta bil Bandora its traditional character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
In a Levantine mains spread, Kafta bil Bandora is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.
Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →