بطاطا محشيه

We peel the potatoes and hollow them out using a corer.

We deep-fry the potatoes in hot oil until they turn golden, then set them aside to drain.

We prepare the filling: in a pan with some hot oil, we add the chopped onion and sauté until soft.

We add the ground beef, cumin, coriander, salt, pepper, and pine nuts, and cook until the meat is fully done.

We stuff the fried potato shells with the meat mixture and set them aside.

Prepare the sauce: In a saucepan, put the ghee or oil, add the crushed garlic and sauté until fragrant.

Add the wild thyme (or herbs), cumin and coriander, and stir.

We pour in the lemon juice and broth, making sure the liquid only partially covers the potatoes.

We arrange the stuffed potatoes in the pot carefully.

We sprinkle chopped fresh coriander on top.

We bring the broth to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes on low heat so the flavors infuse.

We serve the dish hot with fluffed white rice.