Serves 2-4
Ingredients:
6-8 medium small potatoes (scrubbed, rinsed well, pat dried)
1 cup cooked minced meat
200 gm pine nuts (fried)
Juice of 2 lemons
1 chicken bouillon (stirred to melt in a cup of hot water)
A handful of green coriander leaves (plucked; discard stems)
1/4 cup cooking oil
Salt (to taste), ground pepper
Method:
Peel potatoes. Cut into halves. Core by means of a teaspoon. Leave the core in a tiny bowl aside. Heat oil until hot. Fry cored halves in hot oil; turning every now and then to golden. Remove on kitchen paper towels. When cool to handle; pat from the inside with a clean paper towel to absorb any oil inside each half. Meanwhile, mix minced meat with the pine nuts. Fill each half with a teaspoonful of mixture; pressing with back of spoon to firmly fill the stuffing. Layer the cored inside of potato halves upon bottom of a cooking pot; forming a bed. Layer stuffed potato halves; as shown in photo. Mix chicken soup with lemon juice. Add salt and pepper; to taste. Cover pot over medium-low heat. Remove away from heat in 15 to 20 minute cooking time. Sprinkle on top of potato some green coriander leaves; then serve when slightly cooled off.
* A version of this article appears in print in the 25 September, 2025 edition of Al-Ahram Weekly
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