Mahshi Batatis (Potato Mahshi)

60 mins
Serves 24
tiktok.com

Directions

  1. 1Peel the potatoes and cut them in half. Make a hole in the center of each half using a peeler and remove the core. Set the cores aside.
  2. 2Peel the potatoes and cut them in half. Make a hole in the center of each half using a peeler and remove the core. Set the cores aside.
  3. 3Peel the potatoes and cut them in half. Make a hole in the center of each half using a peeler and remove the core. Set the cores aside.
  4. 4Cut the bottom part of each potato half to make it flat and stable.
  5. 5Cut the bottom part of each potato half to make it flat and stable.
  6. 6Cut the bottom part of each potato half to make it flat and stable.
  7. 7Place the potato halves, cut-side down, in water to prevent them from turning black.
  8. 8Place the potato halves, cut-side down, in water to prevent them from turning black.
  9. 9Place the potato halves, cut-side down, in water to prevent them from turning black.
  10. 10Fry the potato halves in oil until golden brown.
  11. 11Fry the potato halves in oil until golden brown.
  12. 12Fry the potato halves in oil until golden brown.
  13. 13In a pan, saute the ground beef. Add the chopped onion.
  14. 14In a pan, saute the ground beef. Add the chopped onion.
  15. 15In a pan, saute the ground beef. Add the chopped onion.
  16. 16Add chopped jalapeno pepper, carrot, salt, black pepper, ground coriander, ground cinnamon and cumin.
  17. 17Add chopped jalapeno pepper, carrot, salt, black pepper, ground coriander, ground cinnamon and cumin.
  18. 18Add chopped jalapeno pepper, carrot, salt, black pepper, ground coriander, ground cinnamon and cumin.
  19. 19Add a beef broth cube if desired. Mix well and cook until all ingredients are tender.
  20. 20Add a beef broth cube if desired. Mix well and cook until all ingredients are tender.
  21. 21Add a beef broth cube if desired. Mix well and cook until all ingredients are tender.
  22. 22Remove the ground meat mixture from the pan and set aside to cool.
  23. 23Remove the ground meat mixture from the pan and set aside to cool.
  24. 24Remove the ground meat mixture from the pan and set aside to cool.
  25. 25In a pan, saute finely chopped onion and minced garlic in oil until tender.
  26. 26In a pan, saute finely chopped onion and minced garlic in oil until tender.
  27. 27In a pan, saute finely chopped onion and minced garlic in oil until tender.
  28. 28Add tomato juice, sugar, salt, black pepper, and cumin to the pan. Simmer until the sauce thickens.
  29. 29Add tomato juice, sugar, salt, black pepper, and cumin to the pan. Simmer until the sauce thickens.
  30. 30Add tomato juice, sugar, salt, black pepper, and cumin to the pan. Simmer until the sauce thickens.
  31. 31Add a beef broth cube if desired. Simmer and cook the sauce until it thickens.
  32. 32Add a beef broth cube if desired. Simmer and cook the sauce until it thickens.
  33. 33Add a beef broth cube if desired. Simmer and cook the sauce until it thickens.
  34. 34Arrange the potato halves, cut side up, in a baking dish. Place the potato cores in a separate bowl and set aside.
  35. 35Arrange the potato halves, cut side up, in a baking dish. Place the potato cores in a separate bowl and set aside.
  36. 36Arrange the potato halves, cut side up, in a baking dish. Place the potato cores in a separate bowl and set aside.
  37. 37Spoon the cooled ground meat mixture into the hollowed potatoes. Layer the remaining potato cores and the tomato sauce over the potatoes.
  38. 38Spoon the cooled ground meat mixture into the hollowed potatoes. Layer the remaining potato cores and the tomato sauce over the potatoes.
  39. 39Spoon the cooled ground meat mixture into the hollowed potatoes. Layer the remaining potato cores and the tomato sauce over the potatoes.
  40. 40Bake at 180-190 degrees for 40 minutes to 1 hour or until tender when a fork can be inserted without resistance.
  41. 41Bake at 180-190 degrees for 40 minutes to 1 hour or until tender when a fork can be inserted without resistance.
  42. 42Bake at 180-190 degrees for 40 minutes to 1 hour or until tender when a fork can be inserted without resistance.

Ingredients

  • 2 kg potatoes
  • 2 kg potatoes
  • 2 kg potatoes
  • 0.5 kg ground beef
  • 0.5 kg ground beef
  • 0.5 kg ground beef
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 2 jalapeno pepper
  • 2 jalapeno pepper
  • 2 jalapeno pepper
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 1 beef broth cube
  • 1 beef broth cube
  • 1 beef broth cube
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 2 cups tomato juice
  • 2 cups tomato juice
  • 2 cups tomato juice
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar

Equipment

peelerknifebowlfrying panovenpotato masher