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Batata Mbattina
Libyan lamb & potato sandwiches
6 potatoes, peeled & thinly sliced
1/2 LB ground lamb (sub with beef if desired)
1 bunch fresh cilantro or coriander, chopped
2 onions, finely chopped
2 tomatoes, finely chopped
Salt & black pepper to taste
1/2 chili pepper, finely chopped
1/4 tsp. ground cinnamon
4 eggs, beaten
Flour for dusting
Vegetable oil for frying
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.
*Batata Mbattina images (C)2013 Shenanchie.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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