This dish is a specialty of the Middle Eastern kitchen, especially the Levant region. It’s made in so many ways with different sauces, and typically served with rice.
Ingredients
- 12 Potatoes (golden Yukon) similar in size
- 1 bunch cilantro washed and chopped
- Juice of 1/2 lemon
- 1/2 tsp. Salt
- Water
- Oil for frying
Meat stuffing
- 1 1/2 lb. Coarse ground beef
- 3/4 tbs 7 spice
- 1/4 tsp. Cinnamon ground
- 1/4 tsp. Black pepper
Instructions
- A sprinkle of cardamom ground (optional).
- 3/4 – 1 tbs. Salt.
- 1 large onion medium dice.
- 1/2 cup sliced almonds.
- In a pan fry the almonds + 1tbs vegetable oil stirring all the time so it doesn’t burn once it turn’s almost golden remove and place on a paper towel.
- In the same pan add the meat break it down add the spices and salt and stir well into the meat. Cover and cook on low making sure to break the meat in between, once the meat is no longer red uncover and cook on continue cooking on high so the meat juices evaporate, add 1tbs. Vegetable oil and the onions stir, cover and cook on low until the onions are tender uncover add the fried almonds and set aside to cool.
- Peel the potatoes, using a vegetable corer (Amazon) core the inside not going too thin and submerge in cold water.
- Stuff the potatoes with the meat.
- Deep fry on both sides until golden.
- Sauté the potato coring in 1 tbs olive oil salt and pepper.
- Preheat oven to 425 F.
- In a 9×13 baking dish spread the sautéed potatoes, top with the rest of the meat filling, line with the stuffed potatoes add water enough to fill half the dish + 1/2 tsp salt cover with foil and bake for 45 minutes or until potatoes are tender.
- Uncover sprinkle with 1 bunch of cilantro and the juice of 1/2 lemon and let cook for another 5 minutes.
- Serve next to basmati rice enjoy.
Notes
- A detailed reel of the meat filling will follow in the next reel ⏭️.