Sheikh El Mahshi with Potatoes
Stuffed potatoes prepared in the style of Sheikh El Mahshi.
A stuffed vegetable-style dish made with potatoes instead of the usual vegetable base.
Like stuffed potatoes in a Syrian-style sauce.
This is a baked or simmered stuffed dish, so keep the filling simple and well seasoned.
Ingredients
- Meat and onion for the filling
- 1 kilogram Potatoes
- 1 kilogram Yogurt
- 2 tablespoons Cornstarch
- Salt
- Mentioned in the filling without a quantity Pepper
- Mentioned in the filling without a quantity Spices
- A pinch Pine nuts
Instructions
- Peel the potatoes on a work surface or using a suitable knife.
- Place the peeled potatoes in a bowl of cold water to preserve their color.
- Hollow out the potatoes on a work surface, leaving suitable thickness so that they do not pierce through.
- Prepare the filling in a bowl using meat, onion, salt, pepper, and spices.
- Stuff the potatoes with the filling on a work surface, then pack it in well so they do not break apart during frying.
- Wipe the outside of the potatoes on a work surface before frying.
- Fry the potatoes in a frying pan until they take on a rosy or golden color.
- Whisk the yogurt with the cornstarch and salt while cold in a clean, dry pot.
- Place the yogurt and cornstarch mixture over the heat in a pot, stirring continuously until it boils and becomes creamy in consistency.
- Drop the fried potatoes into the pot over the hot yogurt.
- Reduce the heat under the pot and leave the dish over low heat.
- Arrange the potatoes on a serving platter.
- Pour the yogurt over the potatoes on the serving platter.
- Sprinkle a pinch of pine nuts over the dish on the serving platter.