Batata Mahshi (Stuffed Potato)

This is not a dish for the faint of heart. I mean anyone can eat it but to put it together took the most amount of elbow grease I’ve ever had to put in my life. Now that I’ve scared and deterred you away from trying to make this lol I have to say it is one of the most wonderfully tasting stuffed vegetable dish I’ve ever had. Meat and Potatoes just go together so well so whoever thought to stuff them is both a sadist and a genius.

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Time: 2.5 hours

Serves: 6

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Ingredients

• 10 White Potatoes

• 1 lbs Ground Beef

• 1 Yellow Onion

• 3 tbsp Olive Oil (divided)

• 0.25 cup Pine Nuts

• 2 tsp Salt

• 1 tbsp Arabic 7 Spice

• Neutral Oil (for frying)

• 3 cups Water

• 1 Cinnamon Stick

• 4-5 Cardamom Pods

• 4-5 Cloves

• 2-3 Bay Leaves

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Instructions

Dice the yellow onion and set aside. Place a large skillet on high heat for a couple minutes then drop to medium. Add the olive oil and allow it to heat up for a minute or two. Add the onions and saute for about 5 minutes or until they soften. Then add the meat and break into small pieces. Cook until most of the fat is rendered out.

Add 2 tsp of salt and a tbsp of Arabic 7 spice. Mix it well and continue cooking until all the fat is rendered out. Then remove from the heat.

Place a small frying pan on high heat. Add a tbsp of olive oil and the pine nuts. Toss well in the oil and toast until they are golden brown. Be careful this happens fast!

Add the pine nuts to the meat, mix well, and set aside.

Peel and core the potatoes as best you can, keep all scraps to the side. Once all the potatoes are cored, bring your frying oil to at least 350F.

Add the potatoes in batches and fry for about 5 minutes until golden. Then remove and set on a wire rack to drain. Repeat until all potatoes are fried.

Fill each potato with the filling and set aside. Get a baking tray, fill the bottom with the potato scraps and and some sliced onion. Arrange the potatoes in the tray. Add the water, some bay leaves, cinnamon stick, cardamom pods, and cloves.

Place in a 400F oven for 30 minutes. Then remove and allow a few minutes to cool.

Plate and garnish with Aleppo pepper, parsley, and enjoy