Stuffed Potatoes with Meat


A Moroccan version of “meat and potatoes,” these patties of mashed potatoes are filled with seasoned beef and rolled into balls. The spice blend of turmeric, paprika, and exotic baharat adds a unique flavor to the beef. A bright green salad is the perfect addition to the hearty dish.






Stuffed Potatoes with Meat


8 medium Yukon Gold potatoes, peeled

3 tablespoons olive oil

1/2 cup vegetable oil

1 large onion, chopped

1/2pound ground beef

1 teaspoon turmeric

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon baharat (or allspice)

1/2 bunch parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper


1.Boil the potatoes in a large saucepan until fork tender. Drain and then mash while the potatoes are still warm.

2. In a large sauté pan, heat the olive oil on medium and sauté the onion for 5 minutes or until translucent.

3. Add the meat, turmeric, paprika, cumin, baharat, and parsley, and cook until the meat is browned, stirring so that it does not clump. Add the salt and pepper and mix well.

4. Form the mashed potatoes into patties and place 1 tablespoon of the meat mixture on the center of each patty.

5. Close the patty around the meat mixture and form into a ball. Then flatten slightly with the palm of your hand into a thick hamburger shape.

6. Heat the vegetable oil in a frying pan and fry each patty on both sides until golden.


G’mar Hatimah Tovah, May you be sealed in the Book of Life!

© 2017 by Ruth Barnes, all rights reserved

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