Libyan Delight: M’battan Meat-Filled Potatoes

Ingredients:

Potato pouches

- 3–4 large russet potatoes
- Vegetable oil for frying

Meat Stuffing

- 5oog minced beef or lamb
- 1 bunch of scallions, finely chopped
- 1 cup finely chopped parsley
- 1 cup finely chopped cilantro
- 1 garlic clove, finely grated
- 1 tsp fresh ginger, grated
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tbsp salt
- 1 chili pepper, finely chopped (optional)
- 1 beaten egg
- 2 tbsp breadcrumbs
- 1 tbsp tomato paste
Coating

- 4 tbsp fine breadcrumbs
- 4 tbsp white flour
- 2 beaten eggs

Preparation:

Step 1: Prep the Potatoes & Meat Stuffing

- Put the potatoes to soak in a bowl of hot water to soften them.
- Prepare the meat – mix together the ground meat with the finely chopped scallions, parsley, cilantro, garlic, ginger, all the dry spices, the chilies (if you like), egg, breadcrumbs and tomato paste.
- Peel the potatoes.
- Cut them into thick slices that you can cut again only ¾ of the way down, making a small pouch in the middle of the potato slice.
Carefully, fill the potatoes with the meat stuffing.

Step 2: Dredge the Meat-Stuffed Potato Slices

- Mix together the remaining 4 tbsps of breadcrumbs and white flour to create the coating that you’ll dredge your meat-stuffed potato slices in.
Break 2 eggs into a bowl and beat them together.
- Dip the potato pockets into the beaten egg and then into the flour and breadcrumbs mixture, so they are well coated.

Step 3: Fry the Stuffed Potato Slices

- Heat oil to about 330°F
- Deep-fry until golden (approx. 5 minutes)
- Remove from oil and leave to drain on paper towel.
- If you want to further soften up the potatoes, you can optionally place them on a baking sheet and into a warm oven (350 degrees) for 5-10 minutes.

Step 4: Serve

Serve on a platter garnished with parsley or cilantro.

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