Libyan Spud Sandwich
Posted
Mon, 12/16/13
Yet another Libyan recipe I'll be adding to the upcoming Arabic Cookery:
Batata Mbattina (lamb & potato sandwiches)
6 potatoes, peeled & thinly sliced
Preheat oven to 350-degrees F. Peel potatoes and rinse under cold water; slice lengthwise into thin slices. In a bowl, combine ground lamb, cilantro or coriander, onions, tomato, salt and black pepper, chili pepper and cinnamon. Mix well and form into a ball. Take a small amount of meat mixture and place between two slices of potato so that it resembles a sandwich with meat in the middle. Repeat with remaining potato slices and meat mixture. Heat a few tablespoons of vegetable oil in a skillet; dip potato sandwiches in beaten eggs before coating evenly in flour. Fry for about three minutes per side or until crisp and golden; transfer to a lightly-greased baking dish. Bake sandwiches for about fifteen to twenty minutes or until potatoes are tender. Serve. Suggestion: Serve with tomato ketchup for dipping.
I didn't have any ground lamb handy, so I used ground beef in its place. The dish turned out tasty nonetheless, made even better with ketchup for dipping.
Yum!
Tags: Culinary Collection;
Food Photos;
Middle East
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