Fried Potatoes Stuffed with Meat Recipe

If you like potatoes, this recipe of Fried Potatoes Stuffed with Meat will stimulate your appetite. Enjoy cooking the Syrian way. The Syrian cuisine is rich of tasty recipes specially starter dishes.

Ingredients - serves 10

• 8 small potatoes or 1200 g
• 2 tablespoons vegetable oil
• 1 medium onion or 150 g, chopped
• 300 g minced beef
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons fresh parsley, chopped
• 2 eggs, lightly beaten
• 1 sachet MAGGI® Coating Mix
• 2 cups oil for deep frying

Preparation

• Peel and carefully hallow the potatoes.
• Heat the vegetable oil in a frying pan, add and cook onion, stirring over medium heat for 5 minutes until softened.
• Add the meat and cook for 10 minutes or until golden brown. Add spices and parsley, season with salt to taste, stir for 1 minute and remove from heat.
• Stuff potatoes with the meat mixture. Dip each potato in eggs then roll in the MAGGI® Coating Mix .
• Deep fry potatoes over medium heat 170°C hot oil for 6-8 minutes or until are cooked and golden brown.

Cooking tips: When hallowing the potatoes, make sure to remove thin layers of flesh to avoid damaging them.

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Potato and Rice Kibbe Recipe

Try this tasty Kuwaiti appetizer kibbe recipe using mashed Potato and Rice. Enjoy eating kibbe!

Ingredients

• 2 cups basmati rice or 400 g, washed
• 3 cups water or 750 ml
• 2 cubes MAGGI® Seasoning for White Rice
• 2 medium potatoes or 500 g, boiled and peeled

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 1 tablespoon curry powder
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• 3 tablespoons pine seeds, toasted
• 2 tablespoons raisins
• ¼ cup fresh dill or 20 g, finely chopped
• 2 cups vegetable oil, for deep frying

Preparation

• Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
• Mash the potato and the rice until puree then cover and set aside.
• Meanwhile, heat oil in a medium pot, add onion and cook until tender. Add minced lamb and cook until golden brown. Add curry powder, MAGGI® Mutton Bouillon cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.
• With wet hands, take medium sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the center by pushing your finger through from one end.
• Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
• Fry kibbeh by batches in deep hot oil until golden brown.
• Serve hot with green salad and yogurt.

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Moroccan-Spiced Lamb Triangles Recipe

Enjoy Moroccan cooking and try this spicy Moroccan lamb triangles recipe.

Ingredients - makes 20 triangles

• 1 tbs olive oil
• 1 small brown onion, halved, finely chopped
• 1 garlic clove, crushed
• 1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
• 250g lamb mince
• 50g (1/4 cup) finely chopped dried dates
• 40g (1/4 cup) toasted slivered almonds (Ducks brand)
• 70g (1/4 cup) natural yoghurt
• 1/4 cup coarsely chopped fresh coriander
• Salt & freshly ground black pepper
• 20 sheets filo pastry
• 80g butter, melted
• 1 tbs caraway seeds

Preparation

• Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.
• Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.
• Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.
• Arrange triangles on a large serving platter and serve immediately.

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