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Ingredients

• You’ll need 7 bowls or containers, medium sized
• Potatoes:
• 6 medium potatoes of uniform size, peeled
• salt and pepper
• flour
• 2 beaten eggs
• Oil for frying
• Stuffing:
• 1 pound - 450 grams ground beef
• 1 cup chopped fresh parsley
• 1/2 teaspoon salt and ground black peppe
• 2/3 teaspoon Baharat spice
• 1/3 teaspoon ground turmeric
• 1/2 Tablespoon sweet paprika
• 1/2 teaspoon ground cinnamon
• Chili pepper to taste
• 1/2 teaspoon ground ginger
• 1 potato, grated coarsely, rinsed, and drained till dry
• Sauce:
• 1 large, chopped onion
• 4 crushed cloves of garlic
• 4 stalks celery, coarsely chopped
• 3 Tablespoons tomato paste
• 1/2 cup chopped tomatoes
• 1 teaspoon salt
• One-quarter of a cabbage, cut into coarse chunks
• Approx. 4 cups - 1 liter stock or water – I used chicken soup.
• 3 Tablespoons each of fresh mint, parsley, and celery leaves, chopped
• Baharat is a North African spice blend meaning "spice" in Arabic. There are many regional variations. Turkish Baharat has mint in it, while Tunisian has less ingredients but includes exotic dried rose petals. If Baharat spice mix isn’t available, mix these powdered spices to make your own (a Libyan blend). Stir it well and keep it in a tightly-lidded jar.
• Baharat Spice Mix
• 1 Tablespoon cardamom
• 1 Tablespoon black pepper
• 1/2 Tablespoon allspice
• 1 Tablespoon cinnamon
• 1 Tablespoon dry ginger
• 1/2 Tablespoon nutmeg
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander

Description

Potatoes Stuffed Delicately With Meat And Herbs And Simmered In A Rich Tomato Sauce. Peel The Potatoes. Lay Each One Down Lengthwise And Cut It Through, Almost In Half. Leave The…

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