Batatas Mashi Recipes

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BATATAS MASHI



Batatas Mashi image

This is really nice Middle Eastern dish not from one particular country. It looks very nice presented. The taste develops more over time so make the dish up to a day in advance for best flavour. If you can not find a tool made especially for coring vegetables an apple corer will work just as well. I used a knife but just be careful the direction you cut if you do so. If there is leftover meat mixture you can use it to make Hashwa which is equally as good all on its own or just eat it up as I like to do! Modified from a recipe on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories     Meatballs

Time 1h20m

Yield 10 stuffed potatoes, 4 serving(s)

Number Of Ingredients 12

1 small onion, diced
1 1/2 tablespoons butter
1 lb ground lamb (I use lean ground beef adding olive oil if I feel more fat is needed)
1/2 tablespoon baharat, spice mix
1 tablespoon tomato paste
sea salt, to taste
fresh ground black pepper, to taste
1/4 cup pine nuts
10 medium yellow potatoes (for best flavour, you can use white)
1 (15 ounce) can tomato sauce (If you want more sauce add more but we like to serve it with Balkan thick yogurt)
1 cup chicken stock (I use my own homemade)
balkan yogurt, to serve

Steps:

  • In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.
  • Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. Mix well and cook until the pine nuts turn golden.
  • Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.
  • Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
  • You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.
  • Enjoy!

BATATA MAHSHIYEH (STUFFED POTATOES)



Batata Mahshiyeh (Stuffed Potatoes) image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

9 medium potatoes, such as Yukon gold
2 tablespoons vegetable oil, plus more for frying
1 medium onion, finely chopped
1 pound ground beef
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 cup pine nuts, toasted
1 to 2 cups chicken, beef, or vegetable broth
1/2 lemon, juiced, plus lemon wedges for serving
Torn parsley leaves, for serving

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.

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