Egyptian Mahshi: Stuffed Potatoes

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EGYPTIAN MAHSHI: STUFFED POTATOES WITH GROUND BEEF & TOMATO SAUCE

Yield 6

Prep time

45 Min

Cook time

45 Min

Bake Time

45 Min

Total time

2 H & 15 M

Stuffed potatoes are a comforting dish made by hollowing out potatoes, lightly frying them, and filling them with a savory beef mixture before baking them in a rich tomato sauce. The result is tender potatoes with a hearty, flavorful center that soak up the sauce beautifully. While variations of stuffed potatoes exist in different cuisines, this dish holds a special place in Egyptian culture, where it is especially popular for family gatherings and home-cooked meals.

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Ingredients

For the Tomato Sauce:

• 1 yellow onion
• 6 garlic cloves
• 3 pounds tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper
• water

For the Potatoes and Lahma Filling:

• 5 pounds russet potatoes
• olive oil
• 1 yellow onion, diced
• 6 garlic cloves
• 2 pounds 80% lean ground beef
• ground coriander
• ground nutmeg
• sea salt
• black pepper
• ½ cup tomato sauce (from above)
• 6 jalapeños

For Garnish:

• fresh cilantro

Instructions

Prepare the Tomato Sauce:

1. Heat a drizzle of olive oil in a large pan over medium heat, then fry 1 diced yellow onion with 6 minced garlic cloves until fragrant.
2. Add 3 pounds diced tomatoes and season with ground coriander, ground cumin, sea salt, and black pepper to taste.
3. Pour in a small splash of water and mix everything well to help the tomatoes soften and cook evenly.
4. Blend the sauce with an immersion blender until smooth and velvety, then set aside.

Prepare the Potatoes:

1. Wash 5 pounds russet potatoes thoroughly to remove any dirt, then peel them completely.
2. Cut one end of each potato flat so it can stand upright, then trim the tops so all the potatoes are the same height.
3. Hollow out the centers using a vegetable corer to create potato cups that resemble small cylinders with hollow centers.
4. Save the potato tops and cores for later use in the baking dish.
5. Heat a little olive oil in a large pan over medium heat, then fry the potato cups for a couple of minutes on each side until lightly golden.
6. Remove the potatoes from the heat and immediately season with sea salt and black pepper to taste.

Prepare the Lahma Filling:

1. Heat olive oil in the same pan used for the potatoes, then fry 1 diced yellow onion with 6 minced garlic cloves until fragrant.
2. Add 2 pounds 80% lean ground beef and break it apart while cooking until fully browned.
3. Season the beef mixture with ground coriander, ground nutmeg, sea salt, and black pepper to taste, then mix well.
4. Stir in ½ cup homemade tomato sauce after the beef finishes cooking to add extra flavor and richness.

Stuff the Potatoes:

1. Fill each fried potato cup with the seasoned beef mixture, packing it all the way to the rim.
2. Arrange the stuffed potatoes upright in a large baking dish.
3. Scatter the reserved potato tops and potato cores between the stuffed potatoes to fill the empty spaces.
4. Stuff 6 jalapeños with the remaining beef mixture and place them in the baking dish for optional added heat.

Bake:

1. Pour the homemade tomato sauce over the stuffed potatoes until the sauce nearly reaches the tops of the potato cups.
2. Add a small splash of water to the sauce if you prefer a thinner consistency.
3. Shake the baking dish gently to help the sauce settle evenly around the potatoes.
4. Bake the stuffed potatoes in a preheated 400°F oven for at least 45 minutes, or until the potatoes are fork tender, covered with a lid or foil..

Serve:

1. Remove the baking dish from the oven once the potatoes are fully tender and the sauce is bubbling.
2. Garnish the stuffed potatoes with freshly chopped cilantro before serving.
3. Serve the potatoes hot while the beef filling is juicy and the tomato sauce is rich and flavorful.

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