| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Lebanese | September 1 | 1 | Servings |
INGREDIENTS
| 3 | Russet, baking potatoes | |
| about 1/2 pound | ||
| each scrubbed | ||
| patted dry and | ||
| rubbed with | ||
| vegetable oil | ||
| 2 | t | Cornstarch |
| 2 1/4 | c | Plain yogurt |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1 | ||
| 1/2 teaspoons salt | ||
| 1/3 | c | Coarsely chopped walnuts |
| 3 | T | Vegetable oil |
| 1 | Onion, halved lengthwise | |
| and sliced thin | ||
| crosswise | ||
| 3/4 | lb | Ground chuck |
| 3/4 | t | Cinnamon |
| 1/2 | c | Minced fresh parsley leaves |
INSTRUCTIONS
Prick the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450°F. oven for 1 1/2 hours. While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 tablespoons of the yogurt and in a saucepan simmer the cornstarch mixture and the remaining yogurt, whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce, whisking, for 2 minutes, and keep it warm, covered. In a skillet cook the walnuts in the oil over moderate heat, stirring, for 1 to 2 minutes, or until they are golden, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet cook the onion, stirring occasionally, until it is golden, add the chuck, and brown the meat, breaking up the lumps. While the baked potatoes are still warm, halve them lengthwise, scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chuck mixture, the chopped potato, the cinnamon, the parsley, and salt and pepper to taste, divide the mixture among the potato shells, and top it with some of the sauce. Bake the potatoes on a baking sheet in the 450°F. oven for 10 to 15 minutes, or until the filling is hot, and serve them with the remaining sauce. Serves 6 as an entree. Gourmet September 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3610
Calories From Fat: 1851
Total Fat: 208.4g
Cholesterol: 383.5mg
Sodium: 2382.6mg
Potassium: 9231.2mg
Carbohydrates: 288.4g
Fiber: 34.4g
Sugar: 75.7g
Protein: 154.9g