Batatis Mahshiya
(Stuffed Potatoes) Recipe

Origin: Egypt Period: Traditional

Ingredients:

6 medium potatoes
250g minced beef
oil for frying
beef stock
salt and black pepper, to taste

Batatis Mahshiya
(Stuffed Potatoes) Preparation:

Method:

Peel the potatoes, core them with an apple corer but do not go all the way through then soak in salted water for at least 20 minutes.

Drain the potatoes well and pat dry then fry in hot oil (about 180°C) for about 15 minutes, or until well coloured. Remove from the oil and drain then stand the potatoes up in a casserole dish.

Meanwhile season the beef and use to stuff the potatoes. Cover half-way with seasoned stock, cover the pan and allow to simmer slowly for about 30 minutes, or until the meat is cooked and the potatoes are tender.

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