Egyptian Baked Beef Patties Saniyit Kufta
Discover the rich and comforting flavors of Egyptian Baked Beef Patties, or Saniyit Kufta, a hearty one-pan dish that's as visually stunning as it is delicious. This traditional recipe layers tender, spiced beef patties made with fresh parsley, cumin, and coriander over a bed of golden potato slices, all topped with juicy tomatoes and sweet onion rings. A savory tomato sauce infused with olive oil ties everything together, creating a flavorful blend that’s baked to perfection. With its irresistible aroma and satisfying textures, this family-friendly main course is perfect for pairing with fluffy rice or warm bread. Ready in just over an hour, Saniyit Kufta transforms simple ingredients into a comforting feast ideal for any night of the week.
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Recipe Information
Ingredients
- 500 grams Ground beef (preferably 80/20 lean-to-fat)
- 1 medium Yellow onion, finely grated
- 2 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 medium Yellow potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium Tomatoes, sliced into 1/4-inch rounds
- 1 medium Yellow onion, sliced into rings
- 2 tablespoons Tomato paste
- 1 cup Hot water
- 3 tablespoons Olive oil
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the ground beef, grated onion, minced garlic, parsley, cumin, coriander, salt, and black pepper. Mix thoroughly with your hands until well combined.
Form the beef mixture into small oval-shaped patties, each about 2 inches long and 1 inch thick. Set them aside.
Grease the bottom of a large baking dish with 1 tablespoon of olive oil. Arrange the sliced potatoes in a single layer at the bottom of the dish.
Place the beef patties on top of the potato layer, spacing evenly.
Layer the sliced onions and tomatoes alternately over the beef patties to cover them completely.
In a small bowl, mix the tomato paste with the hot water until dissolved. Pour the tomato mixture evenly over the layers in the baking dish.
Drizzle the remaining 2 tablespoons of olive oil over the top. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is slightly browned.
Let the dish rest for 5 minutes before serving. Serve warm with rice or fresh bread.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
