Ingredients:

1 kg potatoes 2 tablespoons butter 2 cups milk 1 tablespoon salt

For the filling: 600 g ground meat 1 tablespoon butter 3 onions, finely chopped 1 teaspoon salt 1/2 teaspoon baharat (seven-spice blend) 1/4 teaspoon sweet spice hot or chili to taste

Preparation:

Boil the potatoes until completely tender. Mash well, then add the butter, milk, and salt, and continue mashing until smooth...

Fry the ground meat in butter until halfway cooked. Add the chopped onions and continue frying, then add the spices and salt

Grease a baking dish with a little butter, spread an even layer of mashed potatoes about 1 centimeter thick. On top, place a layer of the meat filling and press it down until it is even.

Add a second layer of mashed potatoes over the meat filling, and on top of the potato layer sprinkle cracker crumbs.

Finally, place small pieces of butter on top of the cracker crumbs so they brown in the oven as they bake.

Place the dish in the oven and bake for about 40 minutes at 200°C.

Serve the soufflé with a green salad.

A recipe and preparation method for the oven-baked potato soufflé from a friend and chef on the Sho tabakhin Today site:

Jihan Liu

Click on Jihan Liu’s name to visit her profile on our site and see all of her delicious, beautifully photographed recipes

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Potato Kibbeh Souffle in the Oven

Prep checklist