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Little Potato Pockets

Updated: Mar 22, 2022

Ok, so we have all heard of pitta pockets, but have you heard of potato pockets? I would be really surprised if you had, but honestly this is one of my favourite Libyan traditional meals or as some would refer to as a side dish. This one is a gem, so if you haven't tried it, I really highly recommend you do. So lets get cracking with your shopping list...

Shopping List:

For the Mince Filling:

250g Lamb Mince

1/2 bunch fresh Parsley

3 White Onions

2 Tbsp Libyan Hararat

1/4 Tsp Chilli Powder (if you like heat)

1/2 Tbsp Salt

1 Tbsp Breadcrumbs (ideally Italian)

For the Assembly process:

4 Jacket Potatoes

x3 Eggs

Salt & Pepper to taste

Breadcrumbs (preferably Italian)

Sunflower Oil


Right lets get started:

1. In a bowl add the Mince meat, finely chopped onions, finely chopped parsley (these can be cut in a food processor) salt, chilli powder, 10 Spice Hararat, and 2 Tbsp of the breadcrumbs.

2. Now get right in there and give it a good old mix, using gloves or just go for it !

3. Let the meat rest for at least 2 hours.

4. Pre heat the oven to 180 degrees.

5. Slice the potatoes into thicker slices, slicing each of these slices 3/4 of the way creating a potato pocket.

6. Once your potatoes are ready, set them aside for a minute whilst you prepeare

1 bowl with the beaten 3 eggs

1 bowl filled with the Italian breadcrumbs

Baking Tray lined with greaseproof paper

7. Start filling your potato pockets with the mince, then dip in the eggs and coat the edged by rolling in the breadcrumbs.

8. Line them up on the lined baking tray, and continue with the remainder of all you potato slices.

9. Finally using a pastry brush, brush each of the potato pockets with sunflower oil and bake in the oven until golden brown.

10. Enjoy ! You have just made the traditional Libyan dish called Embatten well done !

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