Lebanese Beef Baked Potatoes #Food of the World

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. 

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

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
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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