بطاطا محشية باللحمة

Prepare the large potatoes, cut them in half, and scoop out the flesh.

Heat oil in a pan and fry the potato halves along with the scooped potato flesh.

Stir until golden brown, then set aside.

To make the stuffing, heat some oil in a pan and add the chopped onion.

Add the crushed garlic and sauté until the onion softens.

Add the coarse ground beef and cook until it changes color.

Add the spices: garlic powder, onion powder, seven-spice, ground ginger, chili flakes, cinnamon, sumac, salt, and black pepper.

Stir well, then add the toasted almonds and remove from the heat.

In a baking dish, spread the fried potato flesh on the bottom.

Arrange the potato halves on top.

Sprinkle them with a little salt and black pepper.

Stuff the potato halves with the meat mixture.

In a bowl, dissolve the bouillon powder in hot water and mix with lemon juice.

Pour this mixture over the baking dish.

Sprinkle the top with a pinch of sumac.

Bake in the oven for 15 minutes until the sauce thickens.