Kafta and Potato Stew

This traditional Lebanese kafta and potato stew is a hearty meal that the whole family will love! Seasoned meatballs are cooked in a rich tomato sauce for a healthy and delicious meal.

Ingredients

To make the kafta patties

• ½ cup loosely packed chopped parsley
• 1 onion quartered
• 2 pounds ground beef
• 1 tablespoon 7 Spice
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• ⅛ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper

To make the stew

• 3 tablespoons olive oil divided
• 6-8 Yukon potatoes sliced
• 1 onion sliced
• 2 tomatoes sliced
• ½ green pepper sliced
• 2 15 ounce cans tomato sauce

Directions

To Make the Kafta

1. Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside. In the same food processor bowl, place the quartered onion and pulse until finely chopped.
2. Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Pulse once or twice until ingredients are well combined and form a pasty meat mixture.
3. Transfer the mixture to a large bowl and form into patties 1 inch in thickness. It will make about 12 patties.

To Assemble and Cook the Stew

1. In a large pot or deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and saute them lightly to brown the edges, about 3-4 minutes total. You may have to work in batches. Set potatoes aside.
2. Add 1 more tablespoon olive oil to the skillet, place half the kafta patties and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will need to to work in batches.
3. Transfer the cooked potatoes on top. Add the onions, tomatoes and green peppers on top. Pour the tomato sauce along with 2 cups water and carefully stir everything together. Bring mixture to a boil, then simmer covered for 30 minutes.
4. Serve warm over vermicelli rice, if desired.