Lebanese Battered Potato Tray (Potato Soufflé) Stuffed with Meat
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A traditional Lebanese dish featuring a layered potato soufflé tray stuffed with a spiced minced meat filling, topped with a buttery breadcrumb crust and baked to golden perfection.
00:40:00 total
Serves 6
medium
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Ingredients
- ghee - 2 tbsp (2 tablespoons (30 ml))
- olive oil - 2 tbsp (2 tablespoons (30 ml))
- chopped onions - 2.5 cups (about 2 1/2 cups (300 g))
- minced top sirloin or ground beef - 300 g (300 grams)
- salt - 2 tsp (1 teaspoon for filling plus 1 teaspoon for potatoes)
- seven spices - 0.5 tsp (1/2 teaspoon)
- cinnamon - 0.5 tsp (1/2 teaspoon)
- black pepper - 0.25 tsp (1/4 teaspoon)
- toasted pine nuts - 0.25 cup (1/4 cup (40 g))
- chopped walnuts - 0.25 cup (1/4 cup (30 g))
- russet potatoes - 1200 g (peeled, washed, cut into large cubes, 1200 grams)
- water - 2 L (for boiling potatoes, 2 liters)
- unsalted butter - 6 tbsp (6 tablespoons (85 g) for mashed potatoes)
- milk - 0.5 cup (1/2 cup (120 ml))
- nutmeg - 0.25 tsp (1/4 teaspoon freshly grated)
- plain bread crumbs - 1 cup + 2 tbsp (1 cup for topping plus 2 tablespoons for pan bottom)
- unsalted butter - 0.25 cup (1/4 cup (56 g) melted for bread crumbs topping)
- unsalted butter - 1 tbsp (1 tablespoon for greasing the pan)
Instructions
- Prepare the meat filling: In a medium frying pan over high heat, sauté chopped onions with ghee and olive oil until light golden, about 7 minutes. Add minced meat, salt, seven spices, cinnamon, and black pepper. Cook until meat is fully cooked and no liquid remains, about 3 to 5 minutes. Remove from heat and stir in toasted pine nuts and chopped walnuts. Set aside.
- Cook the potatoes: Place peeled and cubed potatoes in a pot with 2 liters of water. Bring to a boil covered on high heat. Reduce heat to medium-low and cook until potatoes are fork tender, about 12 minutes. Drain potatoes in a colander for 1 minute to remove excess water.
- Mash the potatoes: Transfer potatoes to a large bowl and mash until smooth. Add 6 tablespoons of unsalted butter, 1/2 cup milk, 1 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg. Continue mashing until creamy and well combined.
- Prepare the baking pan: Butter a 9x13 inch rectangular baking pan with 1 tablespoon of butter. Sprinkle the bottom evenly with 2 tablespoons of bread crumbs to prevent sticking.
- Assemble the potato tray: Spread half of the mashed potatoes evenly on the bottom of the pan. Layer the prepared meat filling evenly over the potatoes. Cover the meat layer with the remaining mashed potatoes, smoothing the surface.
- Prepare and add breadcrumb topping: In a bowl, mix 1 cup plain bread crumbs with 1/4 cup melted unsalted butter and a pinch of salt. Spread this mixture evenly over the top layer of potatoes, pressing lightly to adhere.
- Bake the potato tray: Preheat oven to 375°F (190°C). Place the assembled tray on the middle rack and bake uncovered for 25 to 30 minutes until the top is golden and crunchy.
- Rest and serve: Remove from oven and let rest for about 10 minutes to set. Cut into squares and serve warm, ideally with cabbage or lettuce salad.
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