MBATTAN

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MBATTAN

Yield 4-6

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

Ingredients

• 6 medium sized yellow or red potatoes
• 3 cups vegetable oil for frying
• 1 cup flour
• Kosher salt and black pepper
• 2 eggs, lightly beaten

Filling:

• 1 lb ground beef or lamb
• 1 yellow onion
• 1 bunch parsley
• 1 Tbsp tomato paste
• 1 tsp kosher salt
• 1 Tbsp shawarma spice blend

Instructions

1. Fill a large bowl with cold water, peel the potatoes and cut each one into about three 1 inch thick slices. Carefully make a ¾ inch cut in the outer edge of each slice lengthwise to create a mouth-like opening to stuff the potato full of meat but keeping one end intact. Repeat to create 12-18 potato pockets, then submerge in the cold water till ready to fill.
2. Prepare the breading by adding the beaten eggs to a shallow bowl with just a splash of water to thin them out, and the flour and salt and pepper to another shallow bowl.
3. In a food processor, pulse the parsley and onion till finely chopped, then add to a large mixing bowl with the meat, tomato paste, spices and salt. Thoroughly mix to create the filling and set aside.
4. Gently open up the mouth of the potato slice and stuff it with about 2-3 Tbsp of meat filling, depending on the size of the potato. Repeat with all the remaining potato slices and filling.
5. Heat oil in a large skillet over high heat till it reaches 375. While the oil preheats, dip each potato mbattan into the flour mixture onto the exposed filling side, then dip into the egg wash and then once more into the flour mixture. Repeat with all the mbattan, this will help seal in the meat filling and create a crispy coating on the outside.
6. Fry till golden and cooked through, about 15-20 minutes and season with a little sprinkle of salt when they come out of the fryer. Let cool for 2-3 minutes, then serve and enjoy.

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