Ingredients

12 large Potatoes

Method

Choose a type of potato which does not disintergrate easily. Peel and hollow them out with an apple corer or a smalll pointed knife. Cook them in hot butter for a few minutes until slightly coloured. Prepare the filling. Stuff potatoes with it and pack them tighly side by side in a large oven dish. Dilute the tomato paste with enough water to half cover the potatoes. Season to taste with salt and pepper, add oil and mix well. Pour over potatoes. Bake uncovered in a preheated moderate oven (375 F) until brown. Cover with a lid or foil and continue to bake for 3/4 hour longer or until potatoes are soft, but do not fall apart and most of the sauce has been absorbed.

Filling -Sheikh el Mahshi -or Tatbila

Heat butter or oil in a frying pan. Add onion and fry gently until soft and transparent. Add meat and fry it, tossing it and squashing it with a fork, until it changes color. Season to taste with salt and pepper, sprinkle in spices and stir in pine nuts if used. Moisten with a few tablespoons of water and cook gently with the lid on until meat is very tender