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We’re Making Libyan Mbatan, Potatoes stuffed with kofta, that are fried to perfection. It’s a perfect combination of crispy, fluffy and meaty, and they’re a joy to eat.
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0:00 Intro
0:18 Making the Kofta
4:48 Preparing the Potatoes
6:10 Stuffing and breading
9:03 Taste test & Outro
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Ingredients:
Kofta:
250g Beef / Lamb Mince High fat
30g Parsley
1 Onion
1 Egg
1 Egg Yolk
1.5 Tbsp Tomato Paste
2-3 Tbsp Fine Breadcrumbs
1 Tbsp Vegetable Oil
1 1/2 Tsp Salt
1 Tsp Paprika
1 Tsp Bzaar Spice mix (optional)
3/4 Tsp Black Pepper
1/2 Tsp Turmeric
1/4 Tsp Cinnamon
Other:
500g Frying Potatoes
75g Fine Breadcrumbs
50g All Purpose Flour
2 Egg whites
2 Tbsp Milk
1/2 Tsp Salt
1/2 Tsp Pepper
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Directions:
To make the kofta mix:
1- Shred an onion on a large grater
2- Add the meat, onion and other ingredients to a large mixing bowl except the breadcrumbs
3- Mix thoroughly until evenly combined and a loose mix forms
4- Add the bread crumbs starting with 2 Tbsp, knead in then check texture
5- Keep adding breadcrumbs till the mixture firms up, stops being sticky, and can hold its shape
To stuff the potatoes:
1- Peel the potatoes, then cut into slices about 3mm thick
2- Take 2 adjacent slices of potato, and place some kofta mix on it, spreading it into an even layer
3- Place the next slice of potato on top and squeeze to adhere
4- Go around the edge of the potato, pushing any excess filling back in between the layers and flattening it so there is no excess
To bread:
1- Combine the flour, salt and pepper and mix well
2- Combine the egg whites and milk, and whisk together
3- Take a stuffed potato and place in the flour, coat thoroughly
4- Dust off any excess flour, then place the potato in the egg wash. Flip and coat thoroughly
5- Lift the potato out of the egg and drain off excess, then place it into the breadcrumbs. Cover in breadcrumbs and make sure it is fully coated
6- Bread the remaining ones then fry immediately
To cook:
1- Fill a pan with about 1cm of oil, and heat on high heat
2- Once the oil is bubbling, place your Mbatan in, filling the pan. Turn the heat down to medium
3- Cook for 6 minutes on the first side then flip and cook for 6 minutes more
4- Remove once the potato is cooked, then allow to drain excess oil on some paper towels
5- Serve hot
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