"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Tuesday, March 10, 2015

Lebanese Beef Baked Potatoes #Food of the World

Yum
Lebanese Beef Baked Potatoes: simplelivingeating.com


Lebanese cuisine is a perfect blend of Mediterranean and Middle Eastern cooking. Olive oil, fruits, vegetables and a low amount of meat is eaten just like in the Mediterranean. Hummus, kebabs, baba ganoush are also a regular part of the diet, just like in the Middle East.


Lebanese food is extra interesting because of the range of seasonings and types of food due to it's location. 


Lebanese Beef Baked Potatoes: simplelivingeating.com

I looked at many Lebanese recipes and baking potatoes with beef or lamb was unexpected. I never knew that they ate potatoes in Lebanon!


Lebanese Beef Baked Potatoes: simplelivingeating.com

Because the timing of this party is so close to St. Patrick's Day I thought it would be perfect to make a potato dish. I think this recipe really shows the range of Lebanese cooking.


Lebanese Beef Baked Potatoes

by Diane Balch
Prep Time: 30 minutes for beef
Cook Time: 1 hour for potatoes, 10 minute
Keywords: bake entree gluten-free beef potatoes Lebanese

Ingredients (6 -8)
  • 10 small russet potatoes
  • 1 pound of ground beef
  • 1/2 teaspoon of cinnamon
  • dash of red cayenne pepper
  • 2 tablespoons of extra-virgin olive oil
  • 2 cloves of garlic minced
  • 1 small onion minced
  • 2 1/2 cups of plain yogurt
  • 1 tablespoon of lemon juice
  • 1/4 cup of fresh parsley minced
  • salt and pepper
  • parmesan cheese
Instructions

1) Rinse potatoes. Brush with olive oil. Bake on a cookie sheet lined with foil at 450 degrees for 1.5 hours, or until it is easy to stick a fork through the potatoes.
2) Once the potatoes come out of the oven leave them to cool. In a large skillet add 2 tablespoons of extra-virgin olive oil and saute the onions, then add garlic and cook until onions wilt.
3) Season the beef with salt, pepper, cayenne and cinnamon. Add it to the skillet and cook until it is no longer pink. Set aside
4) When the potatoes are cool to the touch cut them in half and scoop the insides of them out into a large bowl. Put the skins back into the oven and let them cook for 5 to 10 minutes, check...regularly. Take out when they reach desired crispness.
5) Mash potatoes with 2 tablespoons of extra-virgin olive oil, yogurt, parsley, lemon, salt and pepper.
6) Mix potatoes with the ground beef. Pack and stuff each potato skin. Put them back on cookie sheet and sprinkle each one with parmesan cheese.
7) If the potatoes and beef cooled a lot, cover the potatoes with foil and let them warm up for 10 minutes at 375 degrees. If they are still warm then skip to broiling.
8) Turn the broiler on high and let potatoes brown a little and cheese melt about 3 to 4 minutes..watch.
Serve with spinach or a green salad.





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12 comments:

  1. One of my favourite cuisines Diane. Those stuffed potatoes look delicious! Thanks for the party.

    Anne xx

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    Replies
    1. I'm new to it.. reminds me a lot of Italian food. I really like it.

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  2. What a flavorful combination. I think I would really (really) like these with ground lamb. Thanks for hosting, as always :)

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    Replies
    1. Thanks so much,
      Yes, I agree lamb would really give this a more Middle Eastern taste.

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  3. These sound fantastic. I was also surprised by how much potatoes are eaten in Lebanon. It was not something I expected to find at all.

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  4. Those look and sound delicious, Diane. I love finding different ways to cook with lamb.

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  5. YUM! These look fantastic. Thank you for submitting to Yum Goggle and I hope you will continue to submit!

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    Replies
    1. Thanks very much. I love the new set up of your site.

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  6. What a wonderful deviation from twice baked potatoes. These would work as a stand-alone meal. Thanks so much for linking up the recipe at This Is How We Roll Thursday.

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  7. What a great recipe, I will have to try this one. Your post is awesome and thanks so much for sharing with Full Plate Thursday.
    Happy Spring!
    Miz Helen

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  8. Loaded baked potatoes are something I can't resist. This looks like a good alternative to the usual. Cinnamon really adds something to beef--I like it!
    Thanks for linking up, Diane.

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  9. I didn't know potatoes were popular in Lebanon either, Diane! This look like such a delicious recipe - I love the flavours used in it. Thank you for sharing with us at the Hearth and Soul hop. Pinned :-)

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