Stuffed potatoes (Batata mehshiyeh bel-lahem al-mafrum)
October 25, 2013 • Category: Main Dish
One thing the Lebanese Master chefs are known for, is their propensity to stuff veggies. Last time, we stuffed zucchinis (and tiny ones), today we are stuffing perfectly oblong potatoes. Potatoes here are absolutely delicious. I am convinced it is because they are grown nearby. The key here is to pick them about the same size, not too large, so that two stuffed potato could be suitable for one serving; besides it looks prettier.
Order of operations:
1. Peel and core the potatoes.
2. Cook the stuffing and stuff the potatoes.
3. Fry the stuffed potatoes.
4. Simmer the stuffed potatoes in a tomato-based sauce till done. Serve.
NOTE: To save time, prepare the tomato/onion sauce in advance and prepare the meat stuffing in advance. The potato pulp can be recycled with a potato and egg omelet or fritters or potato pancakes.
INGREDIENTS: 4 servings
8 smallish potatoes
1/2 lb ground meat (I use 1/2 beef and 1/2 lamb)
Spices for the meat: 1 tsp seven-spice mix or a dash of allspice, cinnamon, black pepper and nutmeg
Salt, to taste
oil, as needed
1 lemon, juiced or 1 Tbsp pomegranate molasses
Tomato sauce: 1 large yellow onion, 6 large tomatoes or 1 28-oz can tomatoes, stewed for 30 minutes with salt and pepper. Fry the chopped onion till translucent about 10 minutes, add the chopped tomatoes and spices, cover and simmer for 30 minutes.
1. Peel and core the potatoes; keep the potato pulp in a bowl for another use. Fry the meat with the spices until browned in a small skillet. Stuff the potatoes with the browned meat and seal the opening of the potato with a piece of cored potato pulp in order to prevent the meat from falling off during the cooking process.
2. Heat a few tablespoons of oil in a large skillet and brown the stuffed potatoes gently and evenly on all sides. Heat the stewed tomato sauce in a pot and add the potatoes one by one into the tomato sauce. Cover and simmer for 30 minutes until the potatoes are tender. Cool and when ready to serve reheat gently and serve with a rice pilaf if desired.
NOTE: I have been testing this spatula that is supposedly revolutionary; one thing about it definitely got my attention: it can be used in temperatures almost to 500F! It comes in cool, candy, colors. It is very sturdy. I am getting ready to try it on meringue. Will talk about next time if the test is positive.
18 Comments • Comments Feed
I am enthralled with these! the stuffing possibilities seem endless. looking forward to trying this recipe 😉
On October 25, 2013 at 1:35 am
Marhaba Joumana,,, truly a classic…the spiced filling and the tender earthy potatoes and the resulting flavorful sauce.all healthy and filling….my aunt loved making this dish for us when we were kids… .. need to make this again soon!
On October 25, 2013 at 4:09 am
That looks fabulous! Love to serve this with rice.I am planning to try this with a vegetarian stuffing 🙂
On October 25, 2013 at 5:56 am
Joumana dear, You make the most marvelous stuffed foods. What can anyone ask for when it combines potatoes and meat? Lovely lovely comfort food.
Devaki @ weavethousandflavors
On October 25, 2013 at 10:05 am
I’m crazy for mafrum! I had it in the market in Tel Aviv and have been experimenting with recipes ever since.
On October 25, 2013 at 9:14 pm
Alicia (foodycat) says:
Both the potatoes and zucchini look wonderful! I have some oblong potatoes, so I will give this a go this week!
On October 26, 2013 at 6:03 am
Kate Zeller says:
I’ve never thought of stuffing potatoes… I stuff all sorts of vegetables, but never potatoes… Until now. They look delicious…
On October 26, 2013 at 12:49 pm
Hello! I’ve been reading your site for a while now and finally got the courage to go ahead and give you a shout out
from Kingwood Texas! Just wanted to say keep up the excellent job!
On October 27, 2013 at 7:34 am
Belinda @zomppa says:
Your food can turn me vegetarian!
On October 28, 2013 at 5:08 am
Nuts about food says:
Stuffing vegetables is very common here, from zucchini to peppers to tomatoes, but I have never had a stuffed potato? It looks delicious: what meat and veg does not go well with potatoes, right? And the thought of them soaking up that delicious tomato sauce… mmmh.
On October 29, 2013 at 3:52 am
Hi to all, how is all, I think every one is getting more from this website, and your
views are nice for new visitors.
On November 1, 2013 at 4:42 am
I am really impressed with your writing skills as well as with the layout on your weblog.
Is this a paid theme or did you customize it yourself?
Anyway keep up the nice quality writing, it’s rare to see a nice
blog like this one today.
On November 1, 2013 at 6:34 am
Oui, Chef says:
Potatoes can be so boring, what a great idea to stuff them.
On November 1, 2013 at 2:12 pm
Lovely crispy potatoes.I am vegeteraian so has to try a diff stuffing .But you must have a great fun stuffing the potatoes that too locally grown .Really impressive.
On November 4, 2013 at 10:25 am
Just wanted to stop by and say thank you – I’ve been reading your blog for so long, it is my absolute favorite and I’ve cooked so many of your recipes. Living in Egypt currently, and cooking on a daily basis.. your recipes are wonderful.
On November 7, 2013 at 6:36 am
@Candace: Shoukran jazeelan! 🙂
On November 7, 2013 at 11:28 am
Quelle belle farce…gourmande
On November 7, 2013 at 2:15 pm
Michalina Szczepań says:
Every weekend i used to pay a visit this web site,
because i wish for enjoyment, for the reason that this this web page
conations truly nice funny information too.
On January 29, 2014 at 8:07 pm