Mehshi Al-Batata

October 16th, 2009

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 8

Mehshi Al-Batata is one of my favorite dishes. It consists of small potatoes, stuffed with a mixture of meat, onion, and parsley, then fried in vegetable ghee, then cooked in the oven with tomato paste sauce, and served with rice cooked with vermicelli.

Let’s make Mehshi Al-Batata:

Before the recipe, I want to share with you this info about the picture below, read what is written below the picture.

Dimah - http://www.orangeblossomwater.net - Squash Corer

This utensil is called “Syrian Munara” or “Squash corer”, we use for “kousa mehshi / stuffed marrow”, and we will use it here in this recipe.

Let’s make Mehshi Al-Batata:

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 1

1. Wash potato.

2. Peel potato.

3. This utensil is called “Syrian Munara” or “Squash corer”, we use for “kousa mehshi / stuffed marrow”, and we will use it here in this recipe.

4, 5, 6, 7. Hollow the potato from one end with the squash corer leaving about 1/4 inch thick shell all around , and be careful to leave one end of potato intact, if you don’t have squash corer try to use apple corer.

8. This is the final result.

9. Soak potatoes in water and salt and set aside.

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 2

Filling

10. Finely chop onion and set aside.

11. Finely chop parsley leaves and set aside.

12. Melt ghee and bring it to high heat, then add meat to it.

13. Once the meat is cooked, add chopped onion.

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14. Add parsley to meat, add salt and pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding parsley, when you cook meat, there’s water comes from the meat, but this water during cooking evaporates, so once this happen and the meat is completely cooked and no water remains you can add parsley).

15. The filling (meat mixture) is ready.

16. Drain potatoes.

17. Stuff potatoes with the meat fully to the brim.

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 4

18. The stuffed potatoes are ready.

Frying

19. Heat vegetable ghee in deep frying pan.

20. Deep fry stuffed potatoes, until golden in color.

21. Put the fried potatoes in an oven dish, with slices of onion.

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Sauce

22. Prepare the sauce, dissolve tomato paste in water.

23. Pour the sauce over potatoes, and put it in the oven for about an hour.

Rice with Vermicelli

24. Rinse rice with water in several changes.

25. Boil water, and soak rice in boiled water for 10 minutes, and set aside.

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 6

26. Melt ghee and bring it to high heat.

27. Prepare vermicelli.

28. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes.

29. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil.

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 7

30. Meanwhile, drain rice, then rinse it with cold water in several changes.

31. This is the water which had been added to the vermicelli, it is boiling. 32. Once the water is boiling vigorously, add rice.

33. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve.

Serve stuffed potatoes with rice, and sliced red radish.

Dimah - http://www.orangeblossomwater.net - Mehshi Al-Batata 9

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Mehshi Al-Batata

From: Family Recipe / Servings: 5 – 7 People
PDF Text Only / Print With Images

15 small potatoes

Filling

1 medium red onion, finely chopped

1/2 cup finely chopped flat parsley leaves

1 tbsp ghee

250 g fat free ground lamb meat

Salt

Pepper

Frying

250 g vegetable ghee

Assemble

1 medium red onion, sliced

Sauce

10 tbsp tomato paste

1000 ml water

Salt

Black pepper

Rice with Vermicelli

3 3/4 cups Egyptian short grain rice

Boiling water, for soaking rice

2 tbsp ghee

3/4 cup vermicelli

5 5/8 cups water

Salt

To Serve

Red radish, sliced

Wash potato.

Peel potato.

This utensil is called “Syrian Munara” or “Squash corer”, we use for “kousa mehshi / stuffed marrow”, and we will use it here in this recipe.

Hollow the potato from one end with the squash corer leaving about 1/4 inch thick shell all around , and be careful to leave one end of potato intact, if you don’t have squash corer try to use apple corer.

This is the final result.

Soak hollowed potatoes in water and salt and set aside.

Filling

Finely chop onion and set aside.

Finely chop parsley leaves and set aside.

Melt ghee and bring it to high heat, then add meat to it.

Once the meat is cooked, add chopped onion.

Add parsley to meat, add salt and pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding parsley, when you cook meat, there’s water comes from the meat, but this water during cooking evaporates, so once this happen and the meat is completely cooked and no water remains you can add parsley).

The filling (meat mixture) is ready.

Drain potatoes.

Stuff potatoes with the meat fully to the brim.

The stuffed potatoes are ready.

Frying

Heat vegetable ghee in deep frying pan.

Deep fry stuffed potatoes, until golden in color.

Put the fried potatoes in an oven dish, with slices of onion.

Sauce

Prepare the sauce, dissolve tomato paste in water.

Pour the sauce over potatoes, add salt and pepper, and put the dish in the oven for about an hour.

Rice with Vermicelli

Rinse rice with water in several changes.

Boil water, then soak the rice in this water for 10 minutes, and set aside.

Melt ghee and bring it to high heat.

Prepare vermicelli.

Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes.

Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil.

Meanwhile, drain rice, then rinse it with cold water in several changes.

This is the water which had been added to the vermicelli, it is boiling.

Once the water is boiling vigorously, add rice.

Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve.

Serve stuffed potatoes with rice, and sliced red radish.

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14 Responses to “Mehshi Al-Batata”

  1. Alépine says:

    Hi Dimah,

    You make me discover this dish today, I didn’t know it. My mother make Mehshi Al-Batata in a pressure cooker, not in the oven, the potatoes are not fried and are stuffed with rice and meat. Anyway, it looks really good (especially as I love fried vegetables)! I will try to do it إن شاء الله

  2. Dimah says:

    Alepine: Thanks for coming by!
    This is my grandmother’s recipe :), my mother learned from her and I learn from my mom!

  3. Mona says:

    L love this dish , I `make it with out the parslly & it always turn out yuumy ..

    Dima what happend with the Arabic blog ?

  4. Nadjibella says:

    Je découvre ton blog.
    Je suis passionnée de cuisine orientale.
    Je reviendrai te voir souvent.

    Salutations de Paris et à très bientôt.

  5. Dimah says:

    Mona: Thanks! try it with parsley, so delicious :)
    I closed the Arabic blog. I discovered that all the recipes and photos were stolen and published everywhere, and I don’t have time to work on two blogs.

    Nadjibella: Merci, I don’t know french, but Google translate helps.
    Thanks for your kind words :)

  6. Rosa says:

    That’s an interesting dish! I’d love that, I’m sure!

    Cheers,

    Rosa

  7. This dish looks delicious. I love the idea of stuffing potatoes with such tasty flavors.

  8. Mona says:

    OOOOh Dima , tell me about it !!

    I wish you the best swetty:)

  9. Dimah says:

    Rosa: Thank you for your nice comment!

    lisa: Many thanks for stopping by!

    Mona: Thanks! it’s always a pleasure to hear from you :)

  10. Laila says:

    Looks absolutely delicious ..
    Laila .. http://lailablogs.com/

  11. I’ve never tried a stuffed potato, but yours look delicious!

  12. Dimah says:

    Laila: Thanks for visiting!

    lisa: Thanks for stopping by!

  13. This dish looks scrumptious! I think frying the potatoes really brings out the flavors.

  14. Dimah says:

    Tastofbeirut: Thanks for stopping by!

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