This recipe is one of the top-rated comforting classics in Libyan cuisine and it's sure to be appreciated by all food lovers. It’s the crucial side dish that will make of your dinner table a royal meal and there's no better way to show hospitality to your guest in Libya than making this heartwarming dish.
The combination of potato and meat creates a delicious rich flavour, which makes these two elements a base of a wide range of classic dishes for different nations and cultures, but each nation add their own twist.
Making Mubattan takes some time and effort, but it's worth it, it's flavourful, buttery, juicy all at once.
To make this dish you need to cut long slices of potatoes about 5 ml thick and then try to make a pocket in the layer of the potato that you sliced by going down with the knife only half the way. To fill your potato, you need the same quantity of minced meat and onion, an egg, a generous hand full of chopped parsley and good seasoning which includes tomato paste, red pepper, curcuma, black pepper, cinnamon and a little of animal ghee. This special touch will bring the recipe to an enchanting dimension, so don’t mind your diet!
Fill the potato slices with the ingredients mentioned and then dip in flour and eggs, it’s a good idea to separate the egg, so that to use the yolk for the filling and leave the egg whites for the coating, which will make sure that the oil will last longer and you'll have no disturbing bubbles forming in your fryer.
After frying in deep oil, line the Mubattan in an oven tin and top with a light sauce made of stock if you wish or just a little water, some ghee and spices to give colour, bake in the oven until the potato is nice and tender and you're in for a treat.