Mahshi refers to Tunisian stuffed vegetables cooked in a sauce often prepared for holidays and special occasions. This version uses potatoes and cuts the ground beef with savory mushrooms. These are not your average spuds – they are little flavor bombs, bursting with a comforting blend of ground beef, earthy mushrooms, and fragrant spices. Each bite is a journey through time, a heartwarming reminder of family traditions and the delicious heritage passed down through generations.
Ingredients
Servings 8
Potatoes
- 30 small potatoes peeled (you can also use medium ones and cut them in half)
- Oil for frying
Stuffing
- 1 medium onion chopped
- 1 tablespoon olive oil
- ½ pound ground beef 200 grams
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon baharat or meatball spice blend
- 1 teaspoon spicy paprika
- ½ pound mushrooms 200 grams, chopped
- ⅓ cup chopped parsley
Sauce
- 3 cups boiling water
- 3-4 tablespoons tomato paste
- Salt to taste
- Black pepper
- ½ teaspoon dried mint
Garnish
- Handful chopped parsley
- Handful toasted almonds
Nutritional Facts
Nutrition Facts
Tunisian Meat Stuffed Potatoes
Amount per Serving
Calories
744
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
20
mg
7
%
Sodium
123
mg
5
%
Potassium
3666
mg
105
%
Carbohydrates
144
g
48
%
Fiber
19
g
79
%
Sugar
8
g
9
%
Protein
23
g
46
%
Vitamin A
610
IU
12
%
Vitamin C
164
mg
199
%
Calcium
126
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Using a spoon, scoop out the middle of the potatoes, set flesh aside for another use*.
- Heat oil in a deep pot and fry potatoes until golden. Fry about 10 potatoes at a time based on what fits in your pot.
- Remove from oil and place on paper towels to drain.
- Arrange potatoes in an 11-inch round pan.
- Prepare filling: In a saute pan fry onion in oil until golden. Add meat, salt, pepper, paprika, baharat and spicy paprika and cook for about 10 minutes while stirring.
- Add mushrooms and cook for a few more minutes and remove from heat. Add the parsley and mix well, let cool a few minutes.
- Using a spoon, fill the potatoes.
- Preheat the oven to 350℉/180℃.
- Prepare sauce: In a large bowl combine boiling water with tomato paste, salt, pepper and mint. Pour over stuffed potatoes.
- Cover pan with baking paper and then with foil and bake for about 30-35 minutes.
- Remove from oven, sprinkle with parsley and almonds and serve as is, over rice or couscous or quinoa.
Video
Notes
The contents of the potatoes can be fried and added to the pan along with the stuffed potatoes, or used to make mashed potatoes or shepherd's pie.
