Kafta, which means “to beat” or “to grind,” refers to the thoroughly ground and mixed lamb in this soul-warming casserole. Sayniyeh means “pan,” and in this case, the casserole dish pan in which the luscious meat and spiced tomato broth are cooked. Growing up, my siblings and I referred to this dish as “Skiboo,” as my grandmother would cook it for us often and wave us to the table saying “Skiboo, Skiboo,” pointing to the dish. We soon discovered that Skiboo, Skiboo actually means “Eat, Eat!”
In the winter months, I often serve Kafta b Sayniyeh spooned over Rez b Shayriyeh, a rice pilaf (here) with some toasted pine nuts—it will warm you from bottom to top. 
MAKES 6 SERVINGS
1 pound finely ground lamb or beef sirloin
1 medium yellow onion, finely minced
2 small bunches fresh parsley leaves, 1 bunch finely minced, 1 bunch coarsely chopped
2 teaspoons sea salt
1 teaspoon freshly ground pepper
½ teaspoon ground allspice
½ teaspoon Sab’ah Baharat (Seven-Spice)
8 tablespoons (1 stick) unsalted butter, cut into tablespoon-size pieces
3 large Yukon gold potatoes, peeled and sliced into ½-inch-thick rounds
6 tomatoes, sliced into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil
Preheat the oven to 350°F.
In a large mixing bowl, combine the lamb, onion, and minced parsley. Add 1 teaspoon salt, ½ teaspoon pepper, and spices and mix together, using your hands, until all the ingredients are completely incorporated. Using your fists, gently punch into the meat mixture to help it bind together.
Form into patties, rolling about 2 tablespoons of the mixture into a ball between your palms, and then pushing down into the center to form a 3-inch-round patty. Repeat with the remaining meat mixture. Set the patties aside on a plate. You should have about 12.
In a large sauté pan, melt 3 tablespoons of the butter over medium heat. Once the butter begins to sizzle, add the meat patties in small batches, and sear for 2 to 3 minutes per side until cooked through and golden brown. Set the cooked patties aside on a clean plate and turn off the heat, but reserve the natural juices in pan on the stovetop.
Melt 3 more tablespoons of the butter in the same sauté pan with the juices until the butter sizzles. Place the potato slices in the pan in small batches, season with ½ teaspoon of the salt and pepper, and sauté for 2 to 3 minutes on both sides until the potatoes are slightly cooked through and lightly browned. Set the cooked potatoes aside, then add the remaining 2 tablespoons butter to the same sauté pan. Add the tomatoes and cook in the same method, seasoning with the remaining ½ teaspoon of the salt. Set aside.
Generously drizzle the olive oil into a medium 9 x 13-inch casserole dish and rub the oil onto the bottom and sides of the dish. Spread one-third of the tomatoes evenly on the bottom of the dish. Then, spread half of the meat patties on top of the tomatoes, then half of the potatoes on top of the meat. Repeat with another layer of tomatoes, the remaining meat patties, and the remaining potatoes, and finish with one final layer of tomatoes on top. Sprinkle the coarsely chopped parsley over the tomatoes, and bake the casserole on the center rack of the preheated oven for about 30 minutes, or until golden brown and bubbly.
Remove from the oven, turn off the heat, and set the casserole aside to set and cool slightly. Serve with Rez b Shayriyeh.