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Kufta Casserole
This recipe was adapted for fresh from Massachusetts chef Jay Hajj. If you have a mandolin, use it to slice the potatoes into thin, extra-even rounds. We recommend serving this casserole with steamed rice, which is perfect for soaking up the delicious sauce.
1 bunch parsley
1 yellow onion, chopped
4 garlic cloves
Salt and pepper
1 Tbsp. ground allspice
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/4 tsp. red pepper flakes
3 lb. 90% lean ground beef
1/2 cup breadcrumbs
3 Yukon Gold potatoes (about 1 1/4 lb.), peeled and sliced very thin
4 vine-ripened tomatoes, cored and sliced thin
1 1/4 cups tomato sauce
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Kufta Casserole

Kufta Casserole

Kufta Casserole
One Star Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:25 minutes
  • Cook Time:100 minutes
1. Center a rack in oven and heat to 425 degrees. Grease a 13x9" baking dish and set aside.
2. Cut off lower 2/3 of parsley stems and discard; roughly chop remaining stems and leaves and transfer to the bowl of a food processor. Add onion, garlic, 2 1/4 teaspoons salt, 2 teaspoons pepper, the cinnamon, ginger, nutmeg, and red pepper flakes and blend until smooth, scraping down sides as needed.
3. Place meat in a large bowl and add parsley mixture and breadcrumbs; mix until just combined. Transfer to prepared baking dish and spread into an even layer. Layer sliced potatoes over top (you'll likely make two layers), followed by sliced tomatoes. Pour tomato sauce over top and season with salt and pepper.
4. Cover dish tightly with foil and place on a baking sheet. Transfer to oven and bake until potatoes are just tender, 55 to 65 minutes. Remove foil and continue to bake until sauce has thickened slightly, 15 to 20 more minutes. Let sit 15 minutes before serving.
Source: Hannaford fresh Magazine, December 2019