Kafta Bil Sanieh

🔥 Prep

• Pulse the 2 yellow onions, 6 garlic cloves, and 1 cup fresh flat-leaf parsley in a food processor until finely minced.
• In a large bowl combine the 500 g ground beef, 300 g ground lamb, the minced onion‑garlic‑parsley mixture, 1.5 tbsp Middle Eastern seven spice, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground cinnamon, 2 tsp salt, and 1 tsp black pepper; knead until the mixture is pasty and cohesive.
• Peel and thinly slice the 3 potatoes and the 2 tomatoes.
• Measure out 3 tbsp canned tomato paste, 300 ml water, 1.5 tbsp pomegranate molasses, and 3 tbsp olive oil; have them ready.
• Toast the 30 g pine nuts in a dry skillet over medium heat for 3‑4 minutes until golden and fragrant; set aside for garnish.

🔥 Cook

• 1. Press the meat mixture evenly into the bottom of a greased 9‑inch round baking tray or casserole dish.
• 2. Arrange the sliced potatoes and tomatoes in an overlapping layer over the meat.
• 3. In a bowl whisk together the 3 tbsp tomato paste, 300 ml warm water, 2 crushed garlic cloves (from the minced mixture), 1.5 tbsp pomegranate molasses, 3 tbsp olive oil, and a pinch of salt and pepper; then pour the sauce evenly over the layered tray.
• 4. Cover the tray with foil and bake in a pre‑heated oven at 200°C (400°F) for 35 minutes.
• 5. Remove the foil, switch the oven to broil, and cook for 10 minutes until the potatoes are golden and the sauce is bubbling.
• 6. Remove the tray from the oven and let it rest briefly.
• 7. Sprinkle the toasted pine nuts and a handful of fresh flat‑leaf parsley over the top before serving.

🔥 Serve

• Cut the Kafta Bil Sanieh into squares or wedges and serve hot.
• Accompany with vermicelli rice, warm pita bread, and a simple lemon‑herb yogurt sauce if desired.
• Garnish each plate with an extra drizzle of olive oil and a few fresh parsley leaves for brightness.