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This appetizer does take some time to put together, but it’s well worth the effort. It presents beautifully and appeals to all ages.
9 small red or white potatoes, peeled and cut in half lengthwise
1 pound (1/2 kilogram) chopped meat, veal, or turkey
1 small onion, chopped and preferably sautéed
spices, to taste
a handful raw bulgur, washed first in hot water
1 beaten egg
oil, for frying
6 tablespoons date honey (Heaven & Earth Date Syrup)
6 tablespoons Lipton Onion Soup Mix
6 tablespoons sweet chili sauce
4 tablespoons oil
1/2 cup water
salt and pepper, to taste
chopped chives
Mix the chopped meat and onion together. Season according to your preference — add whatever spices you would to your hamburger mixture.
Add rinsed bulgur and mix together well. Set aside.
Scoop out center of potatoes with a melon ball, leaving a shell — not too thin and not too thick. (You can add those potato pieces to your cholent or chicken soup the next day!)
Place a nice amount of meat mixture into each potato boat.
Pour a little flour in a flat plate and dip each potato bottom in the flour, covering the whole “boat” bottom.
Carefully turn over and dip the meat part in the egg (this helps seal it in). Repeat until all potatoes are filled.
Heat a little oil in a large frying pan. Quickly fry the potato boats for about a minute on each side. Transfer to a 9- x 13-inch (22- x 33-centimeter) baking pan lined with Gefen Easy Baking Parchment Paper.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all sauce ingredients together in a medium-sized bowl. Taste it. It should be sweet and pungent. Adjust if necessary, since you want the potatoes well-seasoned.
Pour sauce over potatoes. Cover pan and bake for one hour.
Check to see if the potatoes are tender. If not, bake an additional 20 minutes or until potatoes are easily pierced with a fork.
Uncover and bake for an additional 10 minutes. Garnish with chopped chives.
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