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Lina Jebeile's one-pot baked kafta and rice

ABC Everyday
By Lina Jebeile
Prep time
0:15
Cook time
0:35
Skill level
Medium
Serves
6
An aerial photo of a small bowl holding rice, mixed veggies like carrot and peas and meatballs. Next to a pot full of the same
Fewer steps, fewer dishes, yet still fragrant and fluffy.(ABC Everyday: Lina Jebeile)
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This dish is a one-pot take on the traditional Lebanese dish called Kafta bil Saniyeh, which literally translates to "kafta in a tray".

Typically, it's a one-tray dinner consisting of kafta patties, sliced potatoes, onions and tomatoes, cooked in a tomato sauce.

In this version, the rice that's often served with kafta is cooked in the oven with the meat and vegetables. Fewer steps, fewer dishes, yet still a deliciously fragrant and fluffy kafta and rice.

Aerial shot of ingredients on a bench including raw meatballs in a bowl, diced vegetables and ghee on a plate
Simple ingredients combine in one pot to make this take on Kafta bil Saniyeh.(ABC Everyday: Lina Jebeile)

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Ingredients

Method

  1. 1.Preheat oven to 165°C.
  2. 2.Heat a large, oven-safe pot with a lid over medium heat. Melt the ghee and add kafta balls. Brown kafta on all sides but don't worry about making sure they're cooked through. Remove kafta from the pan and set aside.
  3. 3.To the same pot, add the onion and sauté until soft. Add garlic and cook for a couple of minutes.
  4. 4.Add diced tomatoes and tomato paste, stirring until tomatoes are soft.
  5. 5.Stir through the capsicum, peas, corn and carrot. Then add rice, oregano, spices, salt and pepper. Return kafta to pot and add the stock. Stir to combine and allow liquid to come to a gentle simmer. Place lid on pot and place in preheated oven for 20 minutes.
  6. 6.At 20 minutes remove lid and continue baking for 15 minutes.
  7. 7.Remove from oven and use a fork to gently fluff up rice. Serve warm.
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