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–+ servings
Total Time :1 hour 20 minutes
Servings: 6

INGREDIENTS
 

  • 6 medium gold potatoes, peeled
  • 1.1 pound/500 grams ground beef
  • 1 medium onion
  • 1 bunch fresh cilantro
  • 1/2 medium potato
  • 5 garlic cloves
  • 1/3 cup breadcrumbs
  • 1 tablespoon paprika
  • 1/2 tablespoon baharat spice blend
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon salt
  • 2 tablespoons oil
  • 2 large eggs
  • 1 tablespoon tomato paste
  • 1 cup all-purpose flour

Sauce:

  • 7 garlic cloves, crushed
  • 1 heaping tablespoon paprika
  • 1/2 tablespoon baharat spice blend
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon salt
  • 14 ounces/400 grams diced tomatoes
  • 4 cups water
  • 1 handful cilantro, chopped
  • 1/4 cup oil

INSTRUCTIONS

  • Slice each potato into thick rounds, alternating between cuts that go almost through and cuts that go fully through to create pockets. Each potato should yield about 3 pieces. Soak in salted water for 20 minutes, then drain and dry well.
  • In a food processor, finely chop the onion, cilantro, half potato, and garlic. Combine with the ground beef, breadcrumbs, spices, salt, and oil. Mix until uniform. Cover and refrigerate.
  • Stuff each potato pocket with the meat mixture, pressing gently to seal.
  • Whisk eggs with tomato paste in a bowl and place flour in a second bowl. Heat a wide skillet with about 1 cup vegetable oil over medium heat. Dredge potatoes in flour, then egg, and fry until golden on all sides. Transfer to paper towels.
  • Heat oil in a wide pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Lower heat, add spices, and stir briefly. Add tomatoes and water; bring to a boil. Add potatoes, arranging snugly so they are nearly submerged.
  • Cover and simmer on low until the potatoes are tender, about 40 minutes. Sprinkle with cilantro and cook 5 minutes more. Serve hot, preferably with couscous.