(serves 6-8)

2 large potatoes

20 oz ground lean beef
8 oz ground lamb fat
1 ½ teaspoons all spice
¾ teaspoon cinnamon
1 tablespoon Kosher salt
¾ teaspoon Aleppo pepper
1 cup diced onion
½ cup finely chopped mint leaves
½ cup finely chopped parsley leaves

2 cups large diced ripe Roma tomatoes (skinless)
2 cups large Roma canned tomatoes with juices
2 cups sliced onion

¼ cup sliced garlic
1 tablespoon Kosher salt
½ teaspoon all spice

½ teaspoon cinnamon
1 cup water
¼ cup extra-virgin olive oil



Peel the potatoes, and parboil until cooked halfway.  Remove from heat and allow to cool.
Slice your potatoes into ¼ inch thick slices and reserve for later use.

Kafta Meat Patties:

Combine ingredients beef through parsley in a mixing bowl and mix until thoroughly incorporated. Be very careful not to overwork the meat.
Form the meat into equal size patties, like a burger, ideally no more than ½ an inch thick.
In a saute pan, add a little cooking oil, and sear the patties until brown on both sides. Do not cook all the way through.


Preheat oven to 375 Degrees
In a hot sauce pot, add olive oil and garlic, and saute garlic until translucent. Do not brown.
Add the onions and seasonings and saute until onions are wilted.
Add tomatoes and water and bring to a boil. Simmer for 12 minutes.
Reserve for later use.

Combine All:

Places patties in a circular shape in a round 10-inch baking pan. Add the sauce and layer the potatoes as if layering a gratin or tart.
Brush the potatoes with oil and bake in the oven at 375 degrees for 45 minutes.