Libyan Mbattan: Meat-Stuffed Potatoes
Libyan Mbattan is a delectable traditional dish from Libya, featuring potatoes stuffed with a savory ground beef mixture, encased in a crispy flour and egg wash coating, and deep-fried to perfection. It's perfect as a main course, hearty appetizer, or side dish, bringing the rich flavors of Middle Eastern cuisine to your table.
Ingredients
🥔 3-4 medium potatoes, peeled
🧅 1 medium onion, chopped
🌿 1/4 cup parsley, chopped
🥩 1 lb ground beef
🍅 1-2 tablespoons tomato paste
🌶️ 1-2 tablespoons Middle Eastern spices (cumin, coriander, paprika, salt, and pepper)
🥣 1 cup seasoned flour
🥚 2 large eggs
🛢️ 3-4 cups cooking oil
Instructions
1- Prepare the Meat Filling:
- Finely chop the onions and parsley using a Breville food processor.
- Transfer the chopped onion and parsley into a metal mixing bowl with the ground beef.
- Add the tomato paste and Middle Eastern spices to the mixture. Blend thoroughly to evenly distribute the flavors.
2- Prepare the Potatoes:
- Peel the potatoes and use a chef's knife to make the first cut half an inch deep, not cutting through.
- Make a second slice three-fourths of the way through, parallel to the first.
- Complete with a third slice another half inch from the second, cutting all the way through to create a pocket.
- Open each potato pocket and fill it generously with the meat mixture, ensuring it’s well-contained.
3- Dredge the Potatoes:
- Fill two small, unbranded bowls: one black with seasoned flour, the other white with egg wash.
- Dip the stuffed potato edges into the flour, then into the egg wash, and again into the flour for a double coat.
4- Deep Fry:
- In a deep, black frying pan, heat the oil to about 325°F (163°C).
- Carefully place prepared potatoes into the hot oil using a metal spider strainer.
- Fry for 15-20 minutes until golden brown and fully cooked.
- Use the strainer to remove potatoes, setting them on a metal wire rack over a baking sheet to drain.
Prep Time: 15-20 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes
Servings: 4-6
Calories: 350-400
Proteins: 20-25g
Fats: 15-20g
Carbohydrates: 30-35g
Equipment: Breville food processor, metal mixing bowl, chef's knife, unbranded black and white bowls, metal spider strainer, metal wire rack, baking sheet
Cooking Tips
- Use the slicing technique for precise pockets.
- Ensure the oil is at the right temperature to avoid sogginess.
- Double-dredging enhances crispiness and seals the contents well.
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