Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.
| Servings |
| 4 dozen |
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Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.
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Ingredients
Potatoes
- 3-4 large russet potatoes
- 2 cups bread crumbs
- 3 eggs
Filling
- olive oil
- 1 lb ground lamb -OR-
- 1 lb ground beef
- 3 cloves garlic , crushed
- 3/4 tsp ground ginger
- 1 tsp pepper
- 1 tsp salt , or to taste
- 1/2 cup water
- 1 cup parsley (fresh), minced
- 1 egg
- 3 Tbsp bread crumbs , as needed
- tomato sauce , as needed
Servings: dozen
Units:
Instructions
Filling
- Brown the lamb in oil, breaking up the clumps as you go. Smaller pieces fit better in the potato wedges.
- Toss on the onion and garlic and cook until softened and beginning to color.
- Add ginger, cinnamon, and black pepper. Season with salt to taste.
- Deglaze with a splash of water and set aside to cool.
- Once lukewarm, stir in the parsley, egg, and about 3 Tbsp of breadcrumbs.
- You can refrigerate the stuffing for later or use it right away.
Potatoes
- Peel and halve the potatoes lengthwise. Then cut half moons, about 1/4 inch thick. Slice each half moon down the middle, almost to the end. It’ll make it open up like a book.
- Use your fingers to press in the filling and smooth flat. Do this to all the potatoes until the filling is gone.
- Beat the 3 eggs in a shallow bowl and add some of the breadcrumbs to another.
- Dip the wedges in the egg and then in the breadcrumbs. Do them all, setting on a cookie sheet as you go.
- freeze them on the cookie sheet for a couple of hours until set, then place in plastic baggies and freeze until needed.
Recipe Notes
Dip in tomato sauce.