Ingredients
- 4 white medium-size potatoes
- water
- salt
- ⅓ cup oil, for frying
For the stuffing:
- ¾ lb (400 g) ground beef (80% lean, but not more)
- one bunch of parsley, washed and chopped
- 1 medium onion,1 medium onion, grated
- 2 garlic cloves, grated
- 1 egg yolk (save the white – see below)
- salt and pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cumin
- 1 Tbsp breadcrumbs
- 1 Tbsp extra virgin olive oil
For the coating:
- 1½ cups all-purpose flour
- 3 eggs + the leftover egg white from the stuffing
- 1 Tbsp tomato paste
- ½ tsp salt
- oil, for frying
For the sauce:
- 2 large onion, sliced into rings (super thin – on a mandolin, if available)
- 2 medium tomatoes, grated
- 4 Tbsp tomato paste
- 2 cups water
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp sugar
- pinch of ground nutmeg
Instructions
- Peel your potatoes. Slice each potato, lengthwise, into four slices. Then take each slice and cut, lengthwise, almost all the way to the bottom of the slice, so you create a pocket. (It’s a similar process to hassle back potatoes, but you’re cutting lengthwise rather than across.) Fill a bowl with room-temperature water, add a pinch of salt, and place the potato slices inside for about 45 minutes, while you continue with the recipe.
- By hand, mix all the stuffing ingredients in a bowl. Divide them equally into 16 meatballs and place on a tray.
- Drain the potatoes and dry them completely. Sprinkle some flour inside each potato pocket. Take a meatball, smash it with the palm of your hand, and stuff the potato pockets with it. Make sure the meat doesn’t stick out too much.
- In a separate bowl, mix the 3 eggs, the remaining egg white, salt and tomato paste with a whisk.
- Place all the flour for the coating on a large plate.
- Using a large, deep frying pan, heat 2 inches of oil on medium heat until it reaches 375°F.
- Dip each potato pocket in flour, making sure each piece is fully coated, but tap off any excess flour. Then dip in the egg mixture and fry, in batches, until golden on all sides. Repeat with all the pockets and lay them on a plate or tray.
- Heat the oven to 325°F.
- Make the sauce in an oven-proof, large, deep skillet. Add the oil and fry the onions slowly until softened. Add the tomato paste and mix. Add the salt and the rest of the spices and mix again. Then add the fresh grated tomato, sugar and water.
- When the sauce comes to a simmer, slowly place all the potato pockets into the skillet, laying them side by side. Cover, turn the heat to low, and cook for 10 minutes.
- Place the skillet in the oven for 1-1½hours, or until the sauce has cooked down by half and potatoes are soft. Serve with chopped herbs, a fresh salad and tahini dressing.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Oven
- Cuisine: Libyan