How to make Mbattan - Libyan Scalloped Potatoes with Meat

By Middle Eats · 60 min

Ingredients

Instructions

1. Shred the onion on a large grater.
2. Put the meat, onion and the other kofta ingredients (except the breadcrumbs) into a large bowl and mix thoroughly until a loose mix forms.
3. Knead in 2 tablespoons of breadcrumbs, then check the texture. Keep adding breadcrumbs until the mixture firms up, stops being sticky and holds its shape.
4. Peel the potatoes and slice them about 3 mm thick.
5. Take two adjacent potato slices, spread an even layer of kofta mix on one, and top with the second slice. Squeeze to join.
6. Push any excess filling from the edges back between the layers and flatten so there is no overhang.
7. Mix the flour, salt and pepper together. Whisk the egg whites and milk together.
8. Coat each stuffed potato thoroughly in the flour, shake off the excess, then dip in the egg wash, turning to coat.
9. Lift out, let excess drip off, then coat fully in breadcrumbs. Bread the rest and fry immediately.
10. Pour about 1 cm of oil into a pan and heat on high. When bubbling, add the mbatan to fill the pan, then reduce to medium.
11. Fry 6 minutes per side, flipping once, until the potato is cooked.
12. Drain on paper towels and serve hot.

Summarized from Middle Eats's video. Watch it for the details.

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