Potato Mahshi, a delightful Middle Eastern dish, involves tender potatoes stuffed with a flavorful mixture of spiced ground beef, onions, garlic, parsley, and cilantro. Baked to perfection and paired with fluffy basmati rice, this meal is both comforting and aromatic. You can customize the filling with chicken if desired, making it a versatile choice for any dinner table.
Ingredients
For Stuffed Potatoes:
🥔 4-5 medium-sized potatoes, peeled and hollowed
🥩 1 pound ground beef
🧅 1 small onion, finely chopped
🧄 2 cloves garlic, minced
🌿 1/4 cup parsley, finely chopped
🌿 1/4 cup cilantro, finely chopped
🌶️ 1/2 teaspoon allspice
🍛 1/2 teaspoon curry powder
🌶️ 1/2 teaspoon paprika
🌶️ 1/4 teaspoon cayenne pepper
🧂 1/4 teaspoon black pepper
🧂 1 teaspoon salt
🍅 1/2 can tomato paste
💦 2 cups hot water
🐔 1 tablespoon chicken bouillon
🥄 Oil for frying
For Basmati Rice:
🍚 3 cups basmati rice, washed and soaked for 20 minutes
🥄 4 tablespoons oil
💦 3 cups hot water
🧂 2 tablespoons salt
Instructions
1- Prepare the Potatoes:
- Peel and hollow out the center of the potatoes, creating enough space for the filling.
2- Cook the Beef Filling:
- In a hot pan, brown the ground beef, allowing it to release its fat.
- Add the chopped onion and minced garlic; sauté until the onion becomes translucent.
- Stir in allspice, curry powder, paprika, cayenne pepper, black pepper, and salt. Cook for another 3-4 minutes.
- Remove from heat, let it cool slightly, then mix in parsley and cilantro.
3- Stuff the Potatoes:
- Fill each hollowed potato with the beef mixture.
- Heat oil in a pan, and fry the stuffed potatoes until golden on all sides.
4- Bake the Potatoes:
- Dissolve tomato paste and chicken bouillon in two cups of hot water.
- Place the stuffed potatoes in an oven-safe dish. Pour the tomato sauce over them, ensuring some sauce reaches the bottom.
- Cover lightly with foil and bake at 400°F (200°C) for 30-35 minutes, until potatoes are tender.
5- Prepare the Rice:
- In a pot, heat oil and sauté the soaked and drained basmati rice for 4 minutes.
- Pour in hot water, add salt, and bring to a boil.
- Cover, reduce heat, and simmer until water is absorbed, about 15 minutes.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4-5
Calories: 550
Protein: 25g
Fats: 20g
Carbohydrates: 65g
Equipment: Oven-safe dish, pot, pan
Cooking Tips:
- For a vegetarian version, replace the meat with a mixture of mushrooms and chickpeas.
- Ensure oil for frying is hot to get a crisp exterior on the potatoes.
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