Lebanese Stuffed Potatoes

15 Oct

Potatoes stuffed with minced beef, onions and pine seeds, and then baked in a tomato sauce and served over rice.

-By Carrie (Strommen) Lennie


3 lbs potatoes, small and round
2 cups oil for deep frying
2 Tbsp vegetable oil
2 medium onions, chopped
1 2/3 lbs minced beef
½ tsp salt
¼ tsp ground black pepper
½ tsp seven spices, ground
2 Tbsp pine seeds, toasted
2 Tbsp olive oil
2 cloves garlic, crushed
3 medium tomatoes, peeled and coarsely chopped
2 Tbsp tomato paste
2 cubes MAGGI® Flavored Mutton Bouillon
¼ Tbsp ground black pepper
2 cups water


  1. Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.
  2. Meanwhile, heat the vegetable oil in a frying pan; add onions and sauté for 3 minutes or until it’s tender. Add minced meat and stir until meat is cooked. Season with salt and spices. Add the toasted pine seeds. Stir and remove from heat. Stuff the fried potatoes with the meat mixture and set aside.
  3. Sauce: Warm olive oil in a medium saucepan and sauté garlic until fragrant. Then add tomatoes and stir for 5 minutes. Add tomato paste, bouillon cubes, black pepper and water. Bring to boil and simmer for 10 minutes over a low heat.
  4. Pour the tomato sauce in an oven-proof platter. Arrange the stuffed potatoes in the platter over the tomato sauce. Cover with aluminum foil and bake in a preheated oven of 390°F temperature for 40 minutes or until potatoes are cooked. Serve with vermicelli rice.
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Posted by on October 15, 2011 in Main Dishes


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