Jul 10, 2010

Batatas Mashi

The delightful mix of potatoes and meat will leave your palate filled with pure pleasure. This is a popular recipe throughout the Middle East and Europe. If you can not find a tool made especially for coring vegetables an apple corer will work just as well. I always take the leftover meat mixture and use it to make Hashwa which is equally as good all on its own.

1 pound ground lamb
10 medium potatoes
1/2 tablespoon Arabic Baharat spice
1 tablespoon tomato paste
1 can (15 ounces) tomato sauce
1 cup water
1/4 cup pine nuts
1 small onion, diced
salt and pepper to taste

1. In a 9-inch skillet on medium heat add lamb and onions. Cook until no longer pink, drain fat. Add meat back into pan with baharat, tomato paste, salt and pepper and pine nuts. Mix well and cook until pine nuts are golden. Wash and peel potatoes. Carefully core out the middle, set aside.

2. With a small spoon carefully fill the potatoes with the meat mixture. Using the bottom handle of the corer tightly stuff the meat mixture until at the top. In a saute pan on medium heat add tomato sauce and water. Carefully place potatoes into the pan and cover. Raise heat to full boil then reduce to low-medium. Cook for 1 hour, carefully switching side half way through.

Yields: 4 servings

10 fabulous comments:

meeso said...

Wow, those look great!

Amanda said...

These look so good! I am going to make them this week!!

Noor said...

Thanks ladies. Amanda let me know how they turn out. I am sure your family will really love this dish.

Amanda said...

They tasted good but my potatoes didn't cook all the way, even though I cooked them for 1 and a half hours! :(. I'll DEFINITELY try them again and cook them longer. Maybe I'll try baking them, and I thought I'd try stuffing zucchini with the meat mixture and making this too, I imagine that would be GREAT! I was going to freeze the leftover meat mixture, but...well...I ate it all right out of the pan LOL. It was so GOOD!

Anonymous said...

Salam alaikum wa ramatulah wa barakatu dear sister. This is UmmBinat. I made these the other night for our dinner served over rice with yogurt on the side since DH likes sauce for his rice. They were wonderful looking and tasted good. I did use ground beef however as it was what I had on hand. I also think I may stuff some zucchini's along side these with the appropriate cooking time of course, another time. Oh I think I won't pack the meat in so tightly next time though. I also needed to cook mine longer than 1 hour to get the potatoes quite soft but I used white potatoes. I hope to make this again with yellow potatoes as I find they taste better and cook faster. I had a bit of this dish left over and it tasted even better the next day so when I make these again I will make them a few hours or more in advance for the flavours to meld. Jazak Allah kheir for the new recipe I will make again! Ma'asalama.

Noor said...

Alaykum Salam,

It could very well be the potatoes as you said UmmBinat and why the cooking time was not long enough. I suggest always testing them before you take them out to make sure they are tender all the way through. I also hollow mine out pretty well leaving just enough potatoes to hold it all together. Also, I NEVER remove the lid while they cook. The steam is really what cooks them so if you lift it a lot you will loose out on cooking time.

Amanda said...

Ahhh, I shall remember that for next time (and there WILL be a next time :D)

Anonymous said...

Me too, I will hollow them out more next time insha Allah. UmmBinat.

Amanda said...

I made these again and made sure they were cooked all the way through this time. WOW! They were good last time but this time they were beyond wonderful! Sooooooooooo good!!

Hmmmmm, I'll bet the meat mixture would be REALLY tastey rolled up in a warm pita with lettuce and a yogurt sauce, sort of like a middle eastern soft taco LOL. I think I'm going to have to try that. Cooking is so fun and creative!

Noor said...

Amanda I am so glad that turned out so well for you. :) I know it is good, we love it too.