Libyan Potato Fritters with Cumin and Coriander: Aqras Batata Mabshura أقراص بطاطا مبشورة

These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).

Makes about 30 fritters
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated

3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste

Vegeable oil for frying

            

 Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.

Mix well.

Each fritter should use one heaped tablespoon of the mixture.

Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.

Remove from oil and put on kitchen towel to remove excess oil.

The fritters should be crisp on the outside and soft on the inside and must be served warm. If you have not used the optional chilies in the recipe, or if you like extra-spicy food, serve with harissa. Otherwise, serve with yogurt dips: either mild cucumber and mint yogurt sauce or spicy garlic, chili and coriander yogurt sauce.

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
Ingredients

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

Topping

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.

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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

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 Let it rest before serving

Fried Potato Wedges Stuffed with Minced Meat: Mbatan Batata مبطن بطاطا

Mubatan, or Mbattan which is also called Batata Mbatna, is a Libyan speciality which consists of potato wedges with a herb and minced meat filling, coated in breadcrumbs and egg and fried. They are especially popular in Ramadan.

This addictive appetizer is made by slicing a potato, keeping two slices joined together at the base to form a sandwich which is then filled with the parsley and minced meat mixture.

The art of making mubatan is all about the slicing of the potato. Once you master that, this easy and delicious Libyan dish is bound to become a favorite. An easier and healthier version for everyday is Mbattan in the oven.

Ingredients:
4 medium size potatoes
Vegetable oil for frying
Meat Stuffing:
5oog minced beef or lamb

1 finely chopped medium onion

2 cups finely chopped parsley
1 finely grated garlic cloves
1 finely chopped chilli pepper (optional)

1 tspoon each: black pepper ,cinnamon, ginger
1 tbspoon salt 
1 beaten egg
2 tbspoon breadcrumbs
2 tbspoon butter
1 cup boiling water

Coating:
4 tbspoon fine breadcrumbs
4 tbspoon white flour

2 large beaten eggs

Prepare the stuffing. Put 2 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  boiling water, the chopped onion, all the spices and cook on  medium  heat for 20 minutes. Reduce the heat, add the chopped parsley. Uncover and cook for another 10 minutes until the excess liquid evaporates.  Remove from the heat, add the beaten egg and 3 tbspoon breadcrumbs and set aside.

The most important stage in making mubattan is cutting the potato. Cut a thin slice widthways which stops three quarters of the way down. Then cut the second slice the whole way, so you end up with a potato slice which opens like a sandwich. Place the sliced potatoes in water while you work.  

         Mix breadcrumbs and  flour in a bowl. In another bowl, beat the two eggs and set aside. Open the wedge and fill it with the mixture, pressing in firmly with your finger along the exposed edges.There should be no gaps, and the sandwich should not be too full either.

Take the filled wedge, holding it from the joined end, and cover just the filling with the breadcrumbs and flour mix. 

Once you have dipped each mubattan piece in flour, set them aside on a plate until you are ready to fry them.

 Dip each one in egg just before placing it in the frying pan.

Place the mubattan in a deep frying pan, and fry on medium-high heat until golden brown. The filling is cooked so frying mbatan is like frying thick potato slices. Crowd as many pieces into the frying pan as possible to keep the oil from overheating so the potatoes have time to cook through.

Remove the mubattan when golden brown, place them on tissues and pat away excess oil. The wedges are now ready to eat.

 If your potatoes are sliced too thick, a trick is to fry them for colour and then cover the mubatan with foil to finish cooking in the oven. Some people pour a spicy tomato sauce over the mbattan before placing them in the oven, but I think they are lighter and crispier plain.