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Stuffed Potatoes

Stuffed Potatoes
(Egypt / 4 servings/ all seasons/ 40 minutes)

1 deep pot
1 sieve
1 medium skillet
1 wooden spoon
Flame proof casserole

1kg Potatoes
¼ kg Minced Meat
4 Tomatoes – medium size
2 tbsp tomato paste
4 tbsp Olive oil
2 Onions – médium size, finely chopped
¼ tsp cinnamon
Salt and pepper

Food Groups Present in the Recipe
Meat: Minced Meat
Herbs and spices: cinnamon
Vegetables: Potatoes, onions, tomatoes
Olive oil

Preparing meat stuffing: In a small pan, heat 2 tbsp oil over medium heat. Stir in one onion until yellow. Add minced meat and stir well for 2 minutes. Season with salt, pepper, all spices and cinnamon. Reduce heat; cover pan and leave to cook for about 20 minutes. If it becomes too dry, add ¼ cup water.
Preparing tomato sauces: Blend tomatoes in a blender with ¼ cup water. Dissolve tomato paste in a cup of water. In a small saucepan, heat 2 tbsp oil over medium heat. Add the other onion stirring frequently until golden. Add blended tomatoes, tomato paste, salt and pepper. Reduce heat and leave to simmer for 15-20 minutes.
Preparing potatoes: While sauce is being cooked, prepare potatoes. Peel potatoes and remove the inside part by holding potato in your hand and pressing the tip of a sharp knife into center of the potato till close to its end. Make a circle with the knife to remove the inside. Boil potatoes shortly but not until it is tender so as not to fall apart.
Stuffing and cooking potatoes: Heat oven to 180-200 C. Stuff each potato carefully with about 1 tbsp of meat stuffing. In a baking dish, arrange the inside parts of potatoes at bottom of dish. Arrange stuffed potatoes in a standing position with their tops facing upwards. Pour tomato sauce over stuffed potatoes. Place dish in oven and bake for 25-30 minutes. Serve right away in same dish.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to wash the vegetables, fill the potatoes with minced meat and pouring the tomato sauce on top of the tomatoes marinate the fish pieces in the flour and to help in flaking the fish chunks into small pieces

Served hot with White rice.

Nutritional & cultural curiosities
Stuffed vegetables are very popular in Egypt. While most of the vegetables such as paprika, zucchini and aubergines are traditionally filled with a special rice mixture potatoes (since they already present the carb group) are traditionally filled with minced meat. This dish can be served as a main or a side dish with rice.

Useful tip
The potatoes could also be fried instead of being boiled. This would give the potato a Golden color but at the same time makes the dish heavier.

Publish date 15/04/2014 16:44
Last updated 15/04/2014 16:47