Potato Globe With Meat Stuffing (Batata Charp)

“While surfing the net today, This photo and recipe came my way! Is breakfast time, but SO wanted to do, Comes from The Complete Middle East Cookbook by Tess Mallos via http://www.tasteofbeirut.com/2010/05/potato-globe-with-meat-or-bean-stuffing-batata-charp/, TRUE! NOTE: Can also be made with beans, TRUE! If interested, on the link liisted you can find it too! NOTE: Have not made to date so servings and prep is not exact YET, Will someone make these soon? YOU BET! NOTE: Some of the ingredients listed is personal taste, TRUE! As are "a pinch" of or any combination/taste that you like too! Parsley is chopped, tomaotes have a preference to remove the skin, I think with this recipe, it is certainly a win! NOTE: Make sure to use starchy potatoes too, As will enhance/create the outcome you want for this recipe and lastly "GOOD LUCK TO YOU!"”

Ingredients Nutrition


  1. Boil and cook the potatoes; mash then blend with the egg, salt, pepper and flour.
  2. NOTE: Can use cornstarch as a substitute.
  3. Heat oil and fry the onion till translucent; add the minced meat, spices and cook for 15 minutes until browned.
  4. Add the diced (and peeled if desired) tomatoes, cook 10 minutes longer, stir in the chopped parsley. Set aside.
  5. Place in the palm of your hand about 1/4 cup of potato, flatten it and place on top of it a couple of teaspoons of meat filling; enclose completely.
  6. If frying, heat the oil to 375F and dip the potatoes in flour right before frying; If baking, brush with some olive oil or melted butter and bake for 15 minutes in a 375F oven.
  7. Serve hot.

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