Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce)

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a top view of a pan of kafta bi bandora made up of juicy, spiced meatballs, golden potatoes, and roasted tomatoes with a velvety tomato sauce and garnished with fresh parsley and toasted pine nuts



Kafta in Tahini Sauce is also another kofta recipe you will love to try. It’s so delicious and easy to make.


a pan of Middle Eastern beef kafta in tomato sauce garnished with fresh parsley and toasted pine nuts


a top view of a pan of baked kafta soaked in a rich tomato sauce with golden potatoes and roasted tomatoes and garnished with fresh parsley and toasted pine nuts


a pan of spiced kafta balls in a delicious, silky tomato sauce and garnished with fresh parsley and toasted pine nuts



a pan of kafta bi bandora that shines with vivid colors made up of beef meatballs soaked in a rich tomato sauce with golden potatoes and roasted tomatoes and garnished with fresh parsley and toasted pine nuts



a pan of Middle Eastern meatballs in tomato sauce garnished with fresh parsley and toasted pine nuts

What type of potatoes should I use?

Baby potatoes work best, but any starchy or waxy potato can be used. Peel larger potatoes and cut them into even sizes for even cooking.

How do I adjust the sauce consistency?

For a thicker sauce, reduce the amount of water added to the tomato sauce. For a thinner sauce, add more water or broth.

I don’t have pomegranate molasses; how can I substitute it?

If pomegranate molasses isn’t available, substitute it with a splash of lemon juice and a drizzle of honey for a sweet and tangy balance.

Can I use fresh tomatoes instead of canned tomato sauce?

Yes, blend fresh tomatoes with a bit of water to create a sauce. Simmer it with tomato paste to thicken.


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a pan of kafta bi bandora that shines with vivid colors made up of beef meatballs soaked in a rich tomato sauce with golden potatoes and roasted tomatoes and garnished with fresh parsley and toasted pine nuts

Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce)

A spiced meat ball in a delicious, silky tomato sauce. In Palestine, we often make kofta in this tomato sauce or in a lemony, tahini sauce. Depending on where you're from in the Levant, it is often referred to as "Kafta" or even "Kefta"
5 from 1 Rating
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern, Palestinian
Servings 4
Calories 448 kcal

Ingredients
  

  • 1 lb 80/20 ground beef or lamb
  • ½ bunch parsley
  • 6 garlic cloves
  • ½ medium yellow onion
  • 2 medium roma tomatoes 300g
  • 1 pound baby potatoes halved (454g)
  • ½ teaspoon 7 spices
  • 1 teaspoon garlic powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika

Tomato Sauce:

  • 2 cups hot water
  • 15 ounces can of tomato sauce 425g
  • 3 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried mint

Instructions
 

  • Preheat the oven to 375℉.
  • Finely chop the parsley, onion, garlic and tomato. Alternatively, add them to a food processor and pulse until fine.
  • Transfer this mixture to a bowl and add the ground beef. Add in the 7 spices, garlic powder, black pepper, salt, and paprika. Mix well.
  • Shape the meatballs into 1½ – 2-inch balls. Set aside.
  • Wash and cut the potatoes, then pat dry. If you’re using larger potatoes, peel them too. Fry or air fry the potatoes until golden.
  • Transfer the potatoes and the meatballs into a deep baking dish.
  • To make the sauce, mix together the tomato sauce, water, and tomato paste. Mix together well until tomato paste is dissolved. Add the pomegranate molasses, salt, black pepper, and dried mint. Mix until well combined.
  • Pour the sauce over the meatballs and potatoes and cover with aluminum foil. Bake at 375℉ for 25-35 minutes, or until the beef reaches an internal temperature of 160℉.
  • Serve with pita bread. Alterntively, you can serve with Ruz Bil Shiriyeh (Vermicelli rice).

Notes

Nutrition

Calories: 448kcalCarbohydrates: 36gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1856mgPotassium: 1426mgFiber: 6gSugar: 10gVitamin A: 1305IUVitamin C: 43mgCalcium: 80mgIron: 5mg
Keyword easy recipes, kafta in tomato, kofta bil bandora, Middle Eastern, tomato kafta
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About Me

Hi, I'm Fatimah!

I’m here to guide you through the world of Palestinian cooking with a modern twist. Whether you’re longing for those nostalgic meals you grew up with or looking to try something new and international, you’ll find recipes here that connect the past with the present—all designed to be easy, approachable, and packed with flavor. Let’s bring the heart of home-cooked meals back into your kitchen!

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