Meat stuffed potatoes

Meat stuffed potatoes

Stuffing different types of vegetables is one of the most important characteristics of the Mediterranean cuisine; all vegetables can be stuffed starting with eggplants, squash, zucchini, grape leaves, pepper, tomatoes and potatoes. And this recipe is one of the most delicious Mediterranean dishes that you can taste. Meat stuffed potatoes combines both the delicious taste and the nutritious value. And this recipe is satisfying, especially for people adopting the Ketogenic diet.
Print Recipe
CuisineSyrian Recipes
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Servings7 People


For the potatoes

  • 12 pieces Yukon Gold Potatoes
  • 1 cup vegetable oil chicken or lamb)
  • 1 pinch Salt, fine
  • 2 piece Garlic cloves, minced
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tablespoons Seven Spice
  • 1/4 tablespoon cinnamon .

For the stuffing

  • 1 lb ground beef
  • 1 piece finely chopped onion
  • 2 tablespoons Seven Spice
  • 1 pinch Salt
  • 1 pinch nutmeg
  • 1 tablespoon cinnamon .
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1/2 cup green or black olives


--For the stuffing:

  • In a large skillet and over a medium high heat, heat about 1 tablespoon of olive oil in
  • Sauté the onions until it becomes translucent
  • Add in the ground beef and cook for a few minutes, 2 to 3 minutes
  • Season with the seven spice, the cinnamon, the salt and the nutmeg
  • Remove the skillet from the heat; then heat in one tablespoon of oil and cook the pine nuts for about 1 to 2 minutes
  • Heat about 1 tablespoon of oil and cook the pine nuts until your ingredients become lightly browned. Remember to keep an eye on your ingredients, lest they will burn
  • Remove the pine nuts from the oil to a blotter.

for the potatoes

  • Start by peeling and washing the potatoes; then drain it very well
  • With a thin vegetable corer, carefully carve out the middle portion of the potatoes in a way that you make sure not to puncture your potatoes
  • Heat the vegetable oil in a large skillet over a medium-high heat
  • Once hot, put the potatoes into the oil; then fry it on all the sides until you get a light golden brown color
  • Remove and place on clean paper towels to absorb any additional oil
  • Once the potatoes become cool to handle; stuff with the ground beef mixture leaving about 1/8 inch of space from the top; then top with the sliced olives
  • Place in one single layer in a baking tray
  • Use 1 tablespoon olive oil to saute the garlic
  • Add the tomato sauce and the water
  • Bring the mixture to a boil; then add in the seven spice and the cumin and turn off the heat
  • Pour the tomato sauce over the potatoes
  • Cover with aluminum foil and bake for about 50 minutes on a temperature of about 375 F
  • Serve and enjoy your dish!
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