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.