Batata Mahshiyeh Stuffed Potatoes Recipes

BATATA MAHSHIYEH (STUFFED POTATOES)

Steps:

• Heat the oven to 350 degrees F.
• Peel the potatoes and place in a bowl of cold water to prevent browning. Trim both ends of each potato so they are flat and the potatoes can stand upright, then use a peeler or melon baller to scoop out the center of the potato, leaving a 1/2-inch border. Return the scooped potatoes to the water.
• Heat several inches of oil in a large, heavy pot to 300 degrees F. Drain the potatoes well and pat them dry, then fry until they are slightly golden but not completely tender, 10 to 12 minutes, turning occasionally. Remove the potatoes to a paper towel-lined plate to drain, taking care to pour any hot oil back into the pot as you remove them.
• Meanwhile heat 2 tablespoons vegetable oil in a large, heavy skillet or pot. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon. Cook, stirring to break up any lumps, until the beef is browned. Remove from the heat and stir in the pine nuts.
• Stuff each potato with the filling and place upright in a baking dish.
• Pour a thin layer of stock into the baking dish and squeeze the lemon over the potatoes. Bake for 15 to 20 minutes until the potatoes are completely tender. Sprinkle with parsley leaves.

BATATA HARRA (SPICY LEBANESE POTATOES)

Steps:

• Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
• Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
• While the oil heats, cut the potatoes into cubes.
• Fry the potatoes until golden, 5 to 7 minutes.
• Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
• Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
• Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

LEBANESE SPICED POTATOES (BATATA HARRA)

Steps:

• Heat canola oil and fry medium size cubed potatoes until crisp.
• Remove onto a paper towel lined plate.
• In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
• Mix well and add lime juice.
• Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
• Enjoy!

BATATA NU SHAK (POTATO CURRY)

Steps:

• Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
• Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

BATATA MERHIYA (ALGERIAN MASHED POTATOES LAYERED WITH BEEF )

Steps:

• Mash potatoes with butter and salt.
• Heat oil in skillet, add onion, beef and pepper.
• Saute for 5 minutes.
• Drain beef mixture.
• Butter a 1 quart casserole.
• Put half of the potatoes in the bottom of the dish.
• Add the meat mixture and cover with the remaining mashed potatoes.
• Smooth the surface.
• Cover with the beaten egg and sprinkle with cheese.
• Bake in 350 degree oven until the surface is golden about 30 minutes.