Mains
ChefLoubna Fawaz
Potato Soufflé Mold
Potato soufflé mold baked. A traditional recipe presented in a new and impressive way. Easy to make with pantry-friendly ingredients—try it our way.
Potato soufflé mold... a traditional recipe presented in a new way
Ingredients
Start here, then move straight into the method.
- 6 large potatoes
- 2 cups ground beef
- 2 onions, dried
- 2 tablespoons pine nuts
- Salt
- A pinch seven-spice or black pepper
- A pinch ground cinnamon
- A pinch paprika
- 1 teaspoon pomegranate molasses
- 1 tablespoon vegetable oil
- 2 tablespoons crushed rusk
- 2 tablespoons powdered milk
- 1 tablespoon butter
Method
Follow the cooking sequence without leaving the page.
- Peel the potatoes, wash, and boil them in salted water until tender
- Meanwhile, finely chop the onions and sauté in vegetable oil until translucent
- Add the ground beef to the onions and cook until nearly done
- Add salt, black pepper, and cinnamon to the beef and mix well
- When the meat is cooked, add the fried pine nuts and pomegranate molasses and turn off the heat
- Drain the boiled potatoes, add butter and powdered milk, and mash with a hand masher
- Prepare a round cake pan, grease with oil, tahini, or butter, then dust with crushed biscuits on the bottom and sides
- Take three quarters of the mashed potatoes and spread them at the bottom of the pan, lift the potatoes up the sides to form a hollow for the filling
- Distribute the beef filling evenly inside the mold
- Top with the remaining potatoes and smooth to cover the top
- Place the potato mold in a hot oven for about 30 minutes at 170°C (338°F) or until the potato cake is cookedTimers: 30 min
- When baked, remove from oven and let rest before turning onto a wide serving plate and garnish as desired
- Serve the potato soufflé with a green salad
Recipe tags
MainsInternationalGluten freeEgg free
Notes and serving ideas
- Green salad with pine nuts and feta cheese
- Quinoa tabbouleh – with video
