Monday, 30 August 2010

Layered Potato and Minced Meat Bake: Mubattan Kusha مبطن بطاطا في الفرن

This version of mubattan includes all the ingredients of the fried version, but they are in layers, with the potato slices sandwiching the meat mixture. A quick and easy recipe makes this the family-friendly Mubatan. With a salad its a complete meal, heartier and healthier than the side dish or appetizer fried mubattan which is often reserved for Fridays and guests.

Serves 4 as Main Meal

500g minced lamb or beef
5-6 medium size potatoes sliced
2 chopped medium size onions
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2  cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp salt

Egg Mixture
3 eggs
2 tablespoon finely chopped parsley
1 tbs chopped dill
2 tbs white flour
salt and pepper

1 cup dried breadcrumbs

corn oil for brushing
vegetable oil for frying

Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on  medium heat for 30 minutes. Reduce the heat, add the rest of chopped onions, the chopped parsley, and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside.

Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray,
 and grill until golden from both sides. 

Layer half the potatoes in a casserole dish.

Beat three eggs with the flour, the chopped herbs, pepper and salt. 

                              Pour half of this mixture over the potatoes layer.                         

 Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon

 Layer the other half of the potato slices on top of the filling, in an overlapping pattern.

             Pour the rest of the egg mixture onto this top layer of potatoes.

Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked

 Let it rest before serving


  1. Thanks for this version. It looks much easier.

  2. It is. The fried mbattan is definitely worth the extra effort though :)

  3. Thanks for your wonderful blog!

  4. تسلم الايادي .. حلو حنجربا

  5. شكراً على تعليقك. انشالله لما إتجربيه يعجبك

  6. I just tried your yummy version of Mubaten for dinner today and it turned out great. My family and I enjoyed it:)
    Thanks for the recipe and have a yummy dreams

  7. That's great to hear :) I'm glad you and your family enjoyed the recipe. Thank you for visiting the blog and thanks for commenting!

  8. Sa7aytie for posting this! I've been making the regular umbatin for ages now and didn't even know this way existed! Thank you for sharing! it turned out wonderfully good! The ginger was a great addition.

  9. Welcome to the blog, and thanks for commenting Choconan! Personally I love the fried mubattan but this is a quick alternative :) I'm very glad you enjoyed the recipe.

  10. Again, i made this on sunday. I just love it! My husband too although he dint eat so much but i think because of all the bad news from Libya. I'll keep on trying the others receipts. Thanks!

  11. This comment has been removed by the author.

  12. thanx for the recipe, i'll try it soon

  13. Let me know how it goes :)

  14. Tasnim, one of my friends just moved here from Libya he is getting a little home sick is their any way that you could get me more recipes. Thank you!

  15. Hi there Girls, good work, u really do give us a piece of home cooking, i LOVE mubatana but i have never tried of oven baking it, i always fry it using raw mince, spices ....etc.
    I will try this way and let u know what i think, keep up the good work.

  16. asalamu aleikum,
    this blog is just great,everithing is so clear and easy to follow,
    thank you
    PS more recipes please
    ramadan kereen :)

  17. Thank you for the recipe!!!
    Took me a good 2 hours but was worth it
    Do you have Rishda recipe, too???
    Thanks again :)

  18. You're welcome, glad the recipe worked out for you! We've had several requests for Rishda now, and we are working on it. It should be up soon :)

  19. Thanks for a wonderful recipe! A perfect meal for a cold and dreary day

  20. Hi, Just found your blog.
    I tasted this dish a long time ago and didn't know what it was called and never could find it on the internet. I'm going to try this tonight. Was looking to make some thing different for dinner.
    I see a lot dishes my friends mom (She was middle eastern) use to make. I a good cook myself but like to try new things, your dishes look tasteful.
    Thanks, nice blog.
    Veena's Art of Cakes

  21. It is one of my favorite dishes i really like it . Thank you

  22. Thank you for this easier and faster way of doing this dish. We love it and are adding it this year to our Holiday foods.