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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Sunday, March 16, 2014

Potato Pie-Baked Potato Chap

This is a very delicious pie that you can prepare ahead and reheat it.We use this recipe to make small individual potato kibbis , and fry them in oil. This is an easier recipe, and much lighter. You need to use a Pyrex pie dish, 12 inches in diameter.

3 large Yukon Gold potatoes, boiled
1/4 cup bread crumbs
2 tablespoons cornstarch
½ teaspoon salt
Filling:
½ pound lean ground chuck
1 small onion, chopped
2 tablespoons flat leaf parsley, chopped
½ teaspoon salt
1 teaspoon Arabic spice or
a combination of(allspice, black pepper, cinnamon and cloves)

Preheat oven to 350 degrees F.
Place the potatoes in the food processor and pulse until well mashed. Remove it from the processor and put it in a bowl. Add the cornstarch, breadcrumbs and salt. Mix by hand, and set aside.

Prepare the filling. Sauté the meat and add the onions and spices. When cooked, add salt and chopped parsley. Remove from heat, and set aside to cool.
Brush the pie dish with 2 tablespoons of oil. Take half of the potato mixture and press it down to cover the surface of the dish. Spread the meat filling on top and cover it with a layer of potato. Smooth the top of the pie and brush it with oil. Sprinkle breadcrumbs on top. Bake for 30 minutes.

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