A Word About Pomegranate Molasses
Pomegranate molasses, dibs al-rumman in Arabic, is a thick, deeply tangy syrup made from reduced pomegranate juice. Its flavor is unlike anything else: sweet, sour, and complex all at once, with a richness that clings to everything it touches.
It is used across Palestine, Lebanon, Syria, and Jordan in everything from chicken and fish to roasted vegetables and salad dressings. In this dish, it does something special: mixed with tomato paste and water, it becomes the braising liquid that the kufta slowly absorbs in the oven, creating a sauce that is both tart and deeply savory.
Look for pomegranate molasses at any Middle Eastern grocery store, or in the international aisle of larger supermarkets. Brands like Al Wadi and Cortas are widely available.
The Dish
Kufta is one of those dishes that exists across the entire Levant and beyond. Every family has a version, every kitchen makes it slightly differently, and no two recipes are quite the same. The word itself comes from the Persian kofta, meaning “ground” or “pounded,” and the preparation is as old as the region’s culinary memory.
There is no exact science to a dish like this. The vegetables, the layering, the ratio of molasses: these are all yours to decide. That is the point.
What makes this version distinct is the sauce: pomegranate molasses and tomato paste dissolved in water, poured over everything and left to slowly reduce in the oven for an hour. The kufta absorbs it, the potatoes absorb it, and what comes out of the oven is something deeply savory and gently tart, finished with a scatter of pomegranate seeds and toasted pine nuts that bring freshness and crunch to every bite.
Serve it over rice, with warm bread on the side, and let everyone help themselves from the pan.
Kufta in its many forms is found across Palestine, Lebanon, Syria, and Jordan. This version, baked in pomegranate molasses, is a particularly Palestinian expression of the dish, rooted in the Levant’s love for the tart, jewel-like fruit.
How to Make It
Preheat the oven
Set the oven to 425°F (220°C) and let it come fully to temperature before the pan goes in.
Make the kufta mixture
In a large bowl, combine the finely minced lamb with the finely chopped parsley, diced onion, salt, black pepper, chili pepper, cinnamon, and cumin. Mix well with your hands until everything is fully incorporated and the mixture is uniform. Shape into small round meatballs and set aside.
Fry the potatoes
Slice the potatoes to about 1/4 inch thick, either rounds or wedges. Deep fry them in a neutral oil until golden and just cooked through. Remove and drain on a plate lined with paper towels. Season lightly with salt.
Layer the roasting pan
Grease a large roasting pan generously with ghee. Arrange the fried potato slices in an even layer across the bottom. Place the kufta meatballs on top, then scatter over the onion wedges, chopped garlic, a little extra chili pepper if you like, and the tomatoes, chopped or sliced as you prefer.
Make the sauce and pour
In a cup or small bowl, mix the tomato paste and pomegranate molasses together with one cup of water until smooth. Pour this sauce evenly over the entire pan, making sure it reaches all the ingredients. If using grape leaves, lay them over the top before covering with aluminum foil; they add a gentle, herbal note as the dish steams.
Bake, garnish, and serve
Cover the pan tightly with aluminum foil and place in the oven for 1 hour. When done, remove the foil; the sauce should have thickened and the kufta should be deeply fragrant. Scatter pomegranate seeds and toasted pine nuts over the top. Serve directly from the pan over steamed rice, with warm bread alongside.