kifta
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Aida
Recipe by  Aida

“Kind of like the Arab version of meatloaf... This is one of the most common Arabic recipes, that no Arab home is unfamiliar with! Goes great with garden salad. Enjoy!!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
  2. In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
  3. Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
  4. While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

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Reviews (7)

Rate This Recipe
TUNISIANSWIFE
7

TUNISIANSWIFE

this was very good. I don't like meatloaf but like mideast dishes due to the allspice that is found in many of the recipes. I only had 1.29# of ground sirloin. Kept all the measurements as written except for the salt which I reduced to 1 tsp. and a handful of chopped parsley. I think if I had used 2# it would have been a bit bland but I like hearty flavors. I was leary of equal parts nutmeg and allspice but one did not overpower the other. Served over basmati rice w/peas, and steamed garlic green beans. The potato picked up alot of the spice flavor which was nice. I think next time I will not bother to fry the potatoes, just shred them instead and spread over top. All the components complimented the rice nicely. I was tempted to add an egg for fear that it would be dry and tough d/t using ground sirloin, but it was not. I mixed the meat and let it set for about 2 hours for the flavors to blend and then proceeded with layering it and baking. Thank you for the interesting recipe.

RoseRover
3

RoseRover

I skipped frying the potatoes to save time. Just sliced them thinly and layered them on top. I had no problems with dryness or blandness like a few others have mentioned. This was really easy to throw together. I served it with pita instead of over rice. Tasty! Thanks for sharing!

Amy
3

Amy

This was just awesome--really different and fun to try. My husband and three year old son gobbled up this Middle Eastern meatloaf! I especially liked that no eggs were needed in the recipe (most "regular" meatloaf recipes call for them), as my son is allergic. Next time we'll buy some pita bread and other goodies to make this meal even better!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1626 cal
  • 81%
  • Fat
  • 116.8 g
  • 180%
  • Carbs
  • 98 g
  • 32%
  • Protein
  • 45.5 g
  • 91%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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