Libyan Stuffed Potatoes
6 potatoes (larger)
250 g mince (in the original recipe – lamb)
1 clove of garlic
6 tomatoes (peeled)
oil (or olive oil)
Peel and cut the potatoes into thick slices (or Halve lengthwise).
Each piece of potato slice in the middle, along its length, but not to the end.
Put the potatoes in a bowl with cold salted water for 1 hour to soften.
For tomato sauce, finely chop the onion and garlic.
Fry them in a pan with 2-3 tablespoons oil or olive oil.
Add the tomatoes and stir.
Season with a little salt, pepper and savory.
Fry for 3-4 minutes and add water.
Allow the sauce to simmer for 10 minutes over low heat.
Minced meat is seasoned with spices as desired.
In the original recipe are turmeric, ginger, cinnamon, paprika, salt and pepper, spring onions, pureed peppers and tomato puree.
However, you can use the tastes and flavors that you like.
Fill the cut potatoes with minced meat.
Potatoes should be able to close, but at the same time be seen stuffing in them.
For breading beat in a deep dish egg with a pinch of cinnamon and a little water.
In another bowl pour the flour.
Heat an inch of oil in a pan.
Dip stuffed potatoes first in egg mixture, then ovate them in flour, but not much.
Fry the stuffed potatoes until golden on both sides.
Pour tomato sauce into a baking dish.
Arrange breaded stuffed potatoes in it.
Bake potatoes in preheated oven at 180 C degrees until golden color gain or until tender until ready.