Ingredients for Batata bil sanieh
- 8 potatoes, boiled
- To taste, salt
- 1/4 cup butter
- 1/2 cup milk
- 2 tbsp. olive oil
- 1/2 kg ground chicken
- 1 onions, diced
- 1/2 tsp. black pepper
- 1 tsp. allspice
- 1/2 tsp. cinnamon powder
- 1/2 cup walnuts, coarsely chopped
- 3 tbsp. pine nuts, slightly toasted (optional)
- 2 tbsp. pomegranate molasses
- As required, breadcrumbs
Cooking Instructions for making Batata bil sanieh
Heat olive oil in a frying pan over medium heat and add the chopped onions and salt. Cook until wilted stirring frequently, about 10 minutes.
Add the ground chicken, salt and spices and mix with the cooked onion. Stir to break up the clumps of meat.
Cook until meat is browned, then lower heat to medium- low and let cook for another 10 minutes.
Fold in chopped walnuts, toasted pine nuts and pomegranate molasses and mix well. Cook for additional 5 minutes.
Remove from heat and set aside.
Preheat oven to 375 F and lightly spray a casserole dish.
Mash the potatoes with salt, milk and butter until smooth, adding a little extra milk if needed. The consistency should be creamy, rather than watery.
Divide mashed into two even halves.
With slightly wet hands, spread the first layer of mashed potatoes, by flattening it across the casserole dish to form a smooth layer.
Add a layer of the chicken mixture- spread it across the mashed potato layer and press it down with a spoon.
Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
Sprinkle the top with the breadcrumbs and for about 30-35 minutes or until golden brown.
Remove and allow to cool for 10 minutes before serving.
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