Baked Potatoes With Lebanese Style Beef Filling Food

LEBANESE ROAST AND MASHED POTATOES

Steps:

• Brown the meat on low heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the garlic, the onion, the carrot and 1 potato head. Add the pepper, the nutmeg, a little salt (be careful with the salt you will have to add it to the mashed potatoes too) and the cinnamon.
• When brown add the wine, simmer for a bit then add water to cover the meat. Add the cinnamon stick and the laurel leaves.
• Let it cook on medium heat.
• When cooked remove it from its sauce and blend the sauce with the rest of the ingredients.
• Put back the mix on fire, add 2 Tbsp of flour and 2 Tbsp of butter. Reduce the sauce till it has a viscous consistency.
• Prepare the mashed potatoes: Boil the potatoes till cooked, then blend (with a little of the cooking water).
• Put back on fire with the butter and the milk, mix till they becomes homogeneous and bring to a boil. The mix must have the consistency of a cake's dough.
• When cold, cut the meat in thin round pieces (around 1cm at most).
• Serve with mashed potatoes covered with gravy.
• You prepare it by blending the meat sauce with the veggies and then reduce it on medium heat after adding 1 or 2 Tbsp flour.

BAKED POTATOES WITH LEBANESE-STYLE BEEF FILLING

Steps:

• Prick the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450°F. oven for 1 1/2 hours.
• While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 tablespoons of the yogurt and in a saucepan simmer the cornstarch mixture and the remaining yogurt, whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce, whisking, for 2 minutes, and keep it warm, covered. In a skillet cook the walnuts in the oil over moderate heat, stirring, for 1 to 2 minutes, or until they are golden, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet cook the onion, stirring occasionally, until it is golden, add the chuck, and brown the meat, breaking up the lumps.
• While the baked potatoes are still warm, halve them lengthwise, scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chuck mixture, the chopped potato, the cinnamon, the parsley, and salt and pepper to taste, divide the mixture among the potato shells, and top it with some of the sauce. Bake the potatoes on a baking sheet in the 450°F. oven for 10 to 15 minutes, or until the filling is hot, and serve them with the remaining sauce.