Tuesday,21 May, 2019
Current issue | Issue 1228, (8 - 14 January 2015)
Tuesday,21 May, 2019
Issue 1228, (8 - 14 January 2015)

Ahram Weekly

Sufra Dayma - Stuffed baked potatoes and artichokes

Serves 6-8

1 kg baby potatoes (peeled, cored)
10 large fresh or frozen artichokes (trimmed, cupped, cored)
1 cup cooked minced meat
2 tbsp finely chopped onion
1 cup fresh tomato juice
2 cups chicken or beef stock
3 tbsp tomato paste
2 tbsp extra virgin olive oil
2 tbsp butter
Salt + pepper + allspice + grated nutmeg

In a medium pan, add half the quantity of oil and butter. Gently stir fry potatoes until slightly golden. Remove with a slotted spoon onto kitchen paper towels. In the same pan, repeat frying process with artichokes. Allow to cool. Meanwhile, add remaining oil and butter. Gently fry chopped onion until translucent. Add seasoning. Stir until fragrant. Add cooked mince. Stir until well heated through, even if already precooked. Add tomato juice. Bring to the boil and simmer covered over medium heat. When mixture is thickened and liquid completely reduced, remove from heat. Using a small spoon, stuff potatoes and artichokes with minced meat mixture, pressing down stuffing with the back of the spoon. When all the quantity is prepared, arrange in one layer in an ovenproof baking dish or tray. Add stock to a medium saucepan. Stir in tomato paste. Bring to the boil over medium heat. Simmer for a few minutes. Season to taste, if necessary. Pour over arranged potatoes and artichokes. Cover and bake in a preheated oven at 180-200 degrees until potatoes are cooked (approximately one hour). Remove cover and continue baking for an extra five minutes only. Remove from oven. Serve with fluffed rice and a green salad.

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