Ingredients:
- 4 large peeled potatoes
For the filling:
- 1 large finely chopped onion
- 1 cup chopped mint or parsley
- 500 grams ground beef
- 1/2 teaspoon black pepper
- 2 teaspoons Kubbeh spice blend
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon crushed chili
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For the coating:
- 2 eggs
- 1/2 cup water
- 1 tablespoon tomato paste
- 3-4 tablespoons flour
For the sauce:
- 2 tablespoons oil
- 1 medium finely chopped onion
- 1/4 teaspoon crushed chili
- 1/4 teaspoon black pepper
- 1 teaspoon Kubbeh spice blend
- Water
- 3 minced garlic cloves
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 teaspoon salt
Instructions:
- Slice the potatoes into very thick slices. Cut the slices as if for a sandwich, leaving one side still connected. Salt them and set aside for about an hour.
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and grease it.
- For the filling: Mix all the filling ingredients together. Generously fill the potato slices and press them tightly.
- For the coating: Whisk together the eggs, water, and tomato paste until smooth. Place the flour in a separate dish. Dip the filled potato in flour on both sides, shake off the excess, then dip it into the egg mixture and place it on the baking tray. Repeat the process with the remaining potato slices. Lightly oil each one and bake in the oven for 45-60 minutes until golden.
- For the sauce: Heat the oil over low heat in a wide, shallow pan, add the onion, chili, pepper, and Kubbeh spice blend. Stir and fry until light golden.
- Add water to cover 3/4 of the pan's height, add the remaining ingredients, stir, and bring to a boil. Arrange the stuffed potatoes in the sauce and bake for about 15 minutes, until the potatoes are ready and the sauce has reduced.