Syrian style stuffed potato


Earlier this year (in April) I posted a recipe card about stuffing potatoes.

I made it again more recently, and I thought that it’s best to repost the recipe card because the other one was my first try…and just because I can 🙂 Half this post is from the 1st one, and the other half is from my recent go, you probably won’t tell the difference, (except for Rufus, maybe)…. 😉

Beauty spot…

Serves: 5


5 medium-small potatoes

180 g mince meat

1 small onion, finely diced

1/4 cup pine nuts

3-4 tbs tomato paste

salt, pepper, mixed spice;

paprika, peppercorns, cinnamon, cardamom, bay leaves (all optional)


In a pan, place the meat, diced onion and pine nuts on medium-low heat. Add a pinch of salt, pepper and spice. Stir occasionally until the meat is medium. Remove from the pan and set aside.

Scrub and peel the potatoes.

Using what is known as a zucchini corer (pictured below), place it’s tip on the top edge of the potato and puncture.

Start by slightly coring the potato, then deepen the corer so that you scrape out the inside flesh of the potato.

Be careful not to go too deep otherwise the potato will puncture on the other end! When you have cored out a good amount of flesh, use the corer’s tip to scrape the potato’s inner edges so that you can stuff your potato with a decent amount of meat.

Repeat this for the remaining potatoes.

All done and ready for frying…

In a deep fryer, fry the potatoes and some of their inner flesh until a “skin” forms. This helps prevent the potato from falling apart when you want to cook it in broth. Set aside until cool to touch.

Using a spoon, or your hand if you prefer, begin to stuff the potatoes with the meat mixture until the potato is 3/4 full. Leave aside.

Repeat this for the remaining potatoes.

Use any left over stuffing to go back and continue filling the potatoes.

When done, place a bit of the fried inner flesh at the opening so that the stuffing does not fall out during the cooking process.

Fill half a pot with tap water (or enough to immerse the potatoes). Place the pot on high heat and bring water to the boil.

Add the tomato paste and stir through. If the water is still translucent, add another tablespoon of tomato paste. Here I added all the optional spices listed above to add extra flavour to the broth.

Add the potatoes into the pot and cover.

Leave on medium heat for 20 or so minutes.

This is a split stuffed cooked potato with a few tablespoons of broth on top. If that doesn’t get your taste buds going, then I don’t know what would. 😉

Serve this dish with rice. When you split your potato, add a few tablespoons of the broth for extra flavour!

Alternative: if you don’t have a zucchini corer or you’re not skilled enough to use one, then cut the potatoes in half and scrape out the insides with a spoon (or the like). Fry them, then cook them. When it’s time to serve, place the meat inside the bowl-like potato halves and pour the broth over….. just another complete indulgence you can find yourself serving!



4 thoughts on “Syrian style stuffed potato

  1. chicaandaluza says:

    You have such incredible patience in your cooking – it all looks like you´ve poured so much love into it. They look delicious and my Big Man would especially love these as he thinks it quite bizarre that anyone would want to eat the skin on a pòtato (more fool him!) 🙂

  2. gisellecagli says:

    This is the same recipe my Palestinian grandmother used to make! And my mom still does it. She makes this tomato sauce and pours it all over the plate. Yummy!! I have never made it because it is time consuming, so I have to congratulate you for cooking this dish!! It looks very delicious!!

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