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Libyan Lamb and Potato Sandwiches

Fryed then baked potato filled with meat as sandwiches (Batata Ma'battina)

Libyan Lamb and Potato Sandwiches


6 Potatoes, peeled and thinly sliced
1kg Ground Lamb
1 Bunch Fresh Coriander, chopped
2 Onions, finely chopped
2 Tomatoes, finely chopped
Salt and Black Pepper to taste
1/2 Chili Pepper, finely chopped
1/4 Tsp Ground Cinnamon
4 Eggs, beaten
Flour For dusting
Vegetable Oil For Frying


  1. Preheat oven to 175c.
  2. Peel potatoes and rinse under cold water then slice lengthwise into thin slices. In a bowl, combine ground lamb, parsley or coriander, onions, tomato, salt
  3. and black pepper, chili pepper and cinnamon.
  4. Mix well and form into a ball.
  5. Take a small amount of meat mixture and place between two slices of potato so that it resembles a sandwich with meat in the middle.
  6. Repeat with left over potato slices and meat mixture.
  7. Heat a few tablespoons of vegetable oil in a frying pan then dip potato sandwiches in beaten eggs before coating evenly in flour.
  8. Fry for around 3 min per side or until crisp and golden then transfer to a lightly greased baking dish.
  9. Bake sandwiches for around 15-20 min or until potatoes are tender then serve.

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