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M'battan Libyan meat stuffed potatoes

M’battan Libyan Meat Stuffed Potatos

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  • Author: Noreen
  • Total Time: 20 minutes



Potato pouches

  • 34 large russet potatoes
  • Vegetable oil for frying

Meat Stuffing

  • 5oog minced beef or lamb
  • 1 bunch of scallions, finely chopped
  • 1 cup finely chopped parsley
  • 1 cup finely chopped cilantro
  • 1 garlic clove, finely grated
  • 1 tsp fresh ginger, grated
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1 tbsp salt
  • 1 chili pepper, finely chopped (optional)
  • 1 beaten egg
  • 2 tbsp breadcrumbs
  • 1 tbsp tomato paste


  • 4 tbsp fine breadcrumbs
  • 4 tbsp white flour
  • 2 beaten eggs


Step 1: Prep the Potatoes & Meat Stuffing

  1. Put the potatoes to soak in a bowl of hot water to soften them.
  2. Prepare the meat – mix together the ground meat with the finely chopped scallions, parsley, cilantro, garlic, ginger, all the dry spices, the chilies (if you like), egg, breadcrumbs and tomato paste.
  3. Peel the potatoes.
  4. Cut them into thick slices that you can cut again only ¾ of the way down, making a small pouch in the middle of the potato slice.
  5. Carefully, fill the potatoes with the meat stuffing.

Step 2: Dredge the Meat-Stuffed Potato Slices

  1. Mix together the remaining 4 tbsps of breadcrumbs and white flour to create the coating that you’ll dredge your meat-stuffed potato slices in.
  2. Break 2 eggs into a bowl and beat them together.
  3. Dip the potato pockets into the beaten egg and then into the flour and breadcrumbs mixture, so they are well coated.

Step 3: Fry the Stuffed Potato Slices

  1. Heat oil to about 330ºF
  2. Deep-fry until golden (approx. 5 minutes)
  3. Remove from oil and leave to drain on paper towel.
  4. If you want to further soften up the potatoes, you can optionally place them on a baking sheet and into a warm oven (350 degrees) for 5-10 minutes.

Step 4: Serve

  1. Serve on a platter garnished with parsley or cilantro.
  • Prep Time: 15 min
  • Cook Time: 5 min