Kafta bil Bandora
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.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 600 g ground lamb and beef mix
- 2 medium yellow onion
- 0.5 cup, finely chopped flat-leaf parsley
- 2 tsp seven spice
- 1.5 tsp salt
- 400 g tin canned crushed tomatoes
- 3 medium ripe tomatoes, sliced
- 2 medium waxy potatoes, peeled and sliced
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 185 °C (365 °F).
- Grate one onion and squeeze dry. Combine with the ground meat, parsley, 1 tsp seven spice, and 1 tsp salt. Knead 2 minutes until combined. Shape into 12–14 oval patties, each the size of a small egg.
- Slice the second onion into thin rounds. Toss potato slices with 1 tbsp olive oil and season with salt.
- In a bowl, stir together canned tomatoes, tomato paste, remaining seven spice, salt, and 1 tbsp olive oil.
- Arrange potato slices across the base of a large baking dish. Scatter onion rings over the potatoes.
- Nestle the kafta patties in rows on top of the onion and potato layer. Lay the fresh tomato slices between and around the patties. Tuck in the thyme sprigs.
- Pour the tomato sauce over and around everything. Drizzle with remaining olive oil.
- Cover tightly with foil and bake 35 minutes. Remove foil and bake a further 15 minutes until the sauce reduces, the patties brown slightly, and the potato is completely tender.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kafta bil Bandora?
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.
Where is Kafta bil Bandora from?
Kafta bil Bandora comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kafta bil Bandora vegetarian?
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.
What can I use instead of seven spice in Kafta bil Bandora?
The seven spice called for here is part of the traditional recipe and gives Kafta bil Bandora its authentic 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.
What do I serve with Kafta bil Bandora?
In a Lebanese 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.
Can I make Kafta bil Bandora ahead, and how do I store leftovers?
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.