If you’re on the hunt for a comforting, hearty dish that transports you straight to the vibrant streets of the Middle East, look no further than Middle Eastern Stuffed Potatoes, known as Batata Mahshi. These tender potatoes are not just a side dish; they are a meal in themselves, filled with a savory mixture of ground beef, rice, and aromatic spices. Perfect for family gatherings or cozy weeknight dinners, this recipe is sure to become a beloved staple in your kitchen.
Imagine biting into a perfectly cooked potato, its skin crispy yet tender, revealing a deliciously spiced filling of beef and rice. It’s the ultimate comfort food, and best of all, it’s surprisingly easy to make. Let’s dive into the details of creating these delightful stuffed potatoes!
Why This Recipe Works
The magic of Middle Eastern Stuffed Potatoes lies in the balance of flavors and textures. The potatoes serve as the perfect vessel for the rich filling, absorbing the savory juices as they cook. Ground beef adds protein and depth, while the rice provides a satisfying heartiness. The use of dry mint and garlic infuses the dish with a fragrant aroma, ensuring every bite is bursting with flavor. Plus, the simplicity of the ingredients means you can whip this dish up without a lot of fuss, making it perfect for any occasion.
Ingredient Checklist
- 18-20 small to medium size potatoes
- 500g ground beef
- 185g rice (preferably short-grain)
- 1 small onion, finely chopped
- 875g passata (pureed tomatoes)
- 3-4 tablespoons chopped parsley
- 1 tablespoon dry mint
- 8 garlic cloves (2 grated, 6 whole)
- Juice from half a lemon
- 3-4 tablespoons olive oil
- 1 tablespoon softened butter
- Salt, to taste
- Pepper, to taste
Before You Start: Equipment
- Large pot for boiling potatoes
- Frying pan for cooking the filling
- Mixing bowl for combining ingredients
- Baking dish for the final cooking
- Sharp knife and cutting board
- Vegetable peeler
Make Middle Eastern Stuffed Potatoes (Batata Mahshi): A Simple Method
Step 1: Prepare the Potatoes
Begin by washing the potatoes thoroughly under running water. Peel the potatoes and carefully hollow out the insides using a small knife or a potato corer, leaving about 1/4 inch of potato on the sides. This will create a pocket for the filling. Set the hollowed potatoes aside.
Step 2: Cook the Filling
In a frying pan, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Then, add the ground beef and cook until browned. Stir in the grated garlic, dry mint, salt, and pepper to taste.
Step 3: Add Rice and Tomato Sauce
Once the beef is cooked, add the rice and mix well. Pour in the passata and lemon juice, stirring to combine. Let the mixture simmer for about 10-15 minutes, until the rice is slightly softened but not fully cooked. Remove from heat and stir in the chopped parsley.
Step 4: Stuff the Potatoes
Using a spoon, fill each hollowed potato with the beef and rice mixture, pressing down gently to pack the filling. Leave a little space at the top, as the rice will expand during cooking.
Step 5: Arrange and Bake
Place the stuffed potatoes upright in a baking dish. Drizzle the remaining olive oil over the top and sprinkle with salt and pepper. Add the whole garlic cloves around the potatoes for added flavor. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 45 minutes.
Step 6: Final Touches
After 45 minutes, remove the foil and add a small piece of softened butter on top of each potato. Return to the oven and bake uncovered for an additional 15 minutes, allowing the tops to brown slightly.
Ingredient Flex Options
- Substitute ground beef with ground lamb or turkey for a different flavor profile.
- Use quinoa or bulgur instead of rice for a healthier grain option.
- Mix in diced vegetables like bell peppers or zucchini into the filling for added nutrition.
- Feel free to adjust the herbs based on your preference; dill or cilantro can also work well.
Avoid These Mistakes
- Don’t overcook the potatoes when boiling; they should be firm enough to hold their shape.
- Ensure the filling is not too wet; excess moisture can make the potatoes soggy.
- Be careful not to overfill the potatoes, as the filling will expand during cooking.
- Always check for seasoning before stuffing; the filling should be flavorful on its own.
Cooling, Storing & Rewarming
Once your Middle Eastern Stuffed Potatoes are cooked, let them cool for a few minutes before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To rewarm, simply place them in a preheated oven at 180°C (350°F) for about 20 minutes or until heated through. You can also microwave them, but the oven will help maintain their crispiness.
Reader Questions
Can I make these stuffed potatoes ahead of time?
Absolutely! You can prepare the stuffed potatoes a day in advance and store them in the fridge. Just bake them before serving for a fresh and warm meal.
What other fillings can I try?
Feel free to experiment! Some popular variations include using chicken or lamb, adding vegetables, or even incorporating spices like cumin or paprika for a different flavor profile.
Can I freeze the stuffed potatoes?
Yes! You can freeze the uncooked stuffed potatoes. Just assemble them, wrap tightly in plastic wrap, and store in a freezer-safe bag. When ready to cook, thaw them overnight in the fridge and bake as directed.
What can I serve with Batata Mahshi?
These stuffed potatoes are delicious on their own but pair wonderfully with a simple side salad, yogurt sauce, or a warm pita bread. For a heartier meal, consider serving with Creamy Corn And Chicken Chowder With Potatoes.
Serve & Enjoy
Now that you’ve mastered the art of making Middle Eastern Stuffed Potatoes, it’s time to gather your loved ones around the table. These delectable Batata Mahshi are not only a feast for the eyes but also a delightful way to share a taste of the Middle East. Whether you enjoy them as a main course or an impressive side dish, every bite is sure to be a hit. Happy cooking!
Middle Eastern Stuffed Potatoes (Batata Mahshi)
Ingredients
Equipment
Method
- Begin by washing the potatoes thoroughly under running water. Peel the potatoes and carefully hollow out the insides using a small knife or a potato corer, leaving about 1/4 inch of potato on the sides. This will create a pocket for the filling. Set the hollowed potatoes aside.
- In a frying pan, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Then, add the ground beef and cook until browned. Stir in the grated garlic, dry mint, salt, and pepper to taste.
- Once the beef is cooked, add the rice and mix well. Pour in the passata and lemon juice, stirring to combine. Let the mixture simmer for about 10-15 minutes, until the rice is slightly softened but not fully cooked. Remove from heat and stir in the chopped parsley.
- Using a spoon, fill each hollowed potato with the beef and rice mixture, pressing down gently to pack the filling. Leave a little space at the top, as the rice will expand during cooking.
- Place the stuffed potatoes upright in a baking dish. Drizzle the remaining olive oil over the top and sprinkle with salt and pepper. Add the whole garlic cloves around the potatoes for added flavor. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 45 minutes.
- After 45 minutes, remove the foil and add a small piece of softened butter on top of each potato. Return to the oven and bake uncovered for an additional 15 minutes, allowing the tops to brown slightly.
Notes
- Substitute ground beef with ground lamb or turkey for a different flavor profile.
- Use quinoa or bulgur instead of rice for a healthier grain option.
- Mix in diced vegetables like bell peppers or zucchini into the filling for added nutrition.
