Fried potatoes, that’s it :), this word alone makes you want to try this tasty Libyan recipe. Adding that it is stuffed with minced meat and dusted in flour before frying.. can you imagine the taste?
The weather here in Colorado is as if you are riding a roller coaster, one day it is sunny and hot the other day you think here comes the snow!!!. Because of this amazingly changing weather me and my kids keep getting the worst colds you can ever imagine :(. I have a kid who is suffering from a stuffy nose since August, and we have been treating him in so many ways since then, poor little guy.
Today I have a hearty dish that it considered a comfort food for everyone in my house, so when cold hits and kids do not want to eat a thing, I make this recipe and it is gone in a jiffy.
My kiddos like it with no sauce, one of them eats it with ketchup like ordinary french fries, the only downside to this dish is that it is FRIED, a word I try to avoid as much as I can. unfortunately, I’ve tried sticking them in the oven, but it turned out a mess and was not as yummy as the fried ones.
What makes me amazed is that, this recipe originally made with lamb meat minced with its fat, and after frying the wedges, they used to put it in a dish then drizzle some ghee on top also take a scoop or two of the frying oil and pour it into the dish … ambulance pleaaaase, were these ladies on a suicide mission or what? . Yet we hear stories about how well they lived and how they never visited a doctor till the day they died!!. May be because they walked a lot back then, or may be because of their Bedouin life style? I wish I know!!!
Now let me show you how to prepare a lighter version – not the ghee one- of this recipe.
Mbattan al batata wal lahm
- 2 lb potato.
- 1/2 lb minced lamb meat with fat- I've used beef.
- 1 medium yellow onion- minced.
- 1/2 fresh parsley- finely chopped.
- Salt and freshly ground black pepper.
- 1/4 c bread crumbs.
- 2 eggs.
- 1/2 tsp paprika.
- Flour for coating.
- Oil for frying.
- Mix the meat, parsley, breadcrumbs, onion, salt and pepper in a bowel.
- Cut the potato as if you are going to make a think slice but do not go all the way to the end.
- Cut another thin slice, but this time cut all the way through.
- Now you will have a potato slice that opens like a sandwich.
- Stuff each pocket with the meat mixture.
- Beat the eggs with paprika and a pinch of salt.
- Sip the potato in the eggs then cover with flour.
- Fry in oil.
- Take it out when it is golden brown and make sure the potato and the meat are done.
- You enjoy it as is or prepare some tomato sauce and pour on top.