Stuffed potato middle eastem so tasty
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Middle Eastern Stuffed Potatoes [Batata Mahshiyeh]
Ingredients
Ingredients
- For the stuffing
- 1 lb gound beef
- 1 medium onion, chopped
- 2 tablespoons Seven Spice
- Salt
- 1 teaspoon Nutmeg
- 1 tablespoon Cinnamon
- 2 tablespoons Pine Nuts
- 2 tablespoons olive oil
- For the Potatoes
- 1 bag Yukon Gold or Butter Potatoes (about 12-15 potatoes)
- 1 cup vegetable oil
- Salt, to taste
- 2 cloves Garlic, minced
- 3 cups tomato sauce + 1 cup water
- 1 tablespoon Seven Spice
- 1 cube Maggi
- For the Stuffing
- In a large skillet heat 1 tablespoon olive oil
- Sauté the onions until translucent
- Add the ground beef and cook until browned
- Season with seven spice, cinnamon, salt and nutmeg
- Remove from heat
- Heat one tablespoon oil and cook the pine nuts until lightly browned. Keep an eye on them! Pine nuts fry quickly. Remove from oil onto a blotter.
- For the Potatoes
- Peel and wash the potatoes
- Using a thin vegetable corer, carve out the middle portion of the potatoes making sure not to puncture the potatoes
- Heat vegetable oil in a large skillet over medium-high heat
- Once hot, place the potatoes in the oil and fry on all sides until a light golden brown
- Remove and place on paper towels to absorb additional oil
- Once the potatoes have cooled, stuff the potatoes with the ground beef mixture leaving 1/8 inch space from the top
- Place in a single layer in a baking tray
- Use 1 tablespoon olive oil to saute garlic
- Add tomato sauce and water
- Bring to a boil, add in seven spice and Maggi, then turn heat off
- Pour the tomato sauce over the potatoes
- Cover with aluminum foil and bake for 50 minutes on 375 F
