Middle Eastern Stuffed Potatoes (batata mahshieh)

FILLING:--
1 tbsp olive oil
1 large onion, finely chopped
300 g minced beef
1 tsp allspice
SIDS SALT & PEPPER to taste
½ tsp cinnamon
¼ tsp cardamom
2 medium tomatoes, cut into 5 mm slices
SAUCE:--
1 kg tomatoes
1 tsp SIDS CRAZY SALT to taste

Wash the potato and peel them.
Core the potatoes, for this you will need a utensil called “Munara” or “Squash coring tool”, if you can’t find it, you can use an apple corer instead.
To Hollow the Potatoes: insert the coring tool until it is about 1 cm from the base of the potato (measure this on the outside of the potato before inserting the corer) then rotate it to remove the core.
Now to widen the central hole you just created, insert the corer at a slight angle with the tip tilted towards the outer wall of the hole and do a scraping motion all around the walls of the central hole. Repeat this until the walls are about 1 cm in thickness. Reserve the potato core and shavings.
Place the cored potato in a bowl, making sure it is submerged in water. (this is to prevent the potato from oxidizing and changing colour as you finish coring the rest of the potatoes)
Prepare the Filling:
Place the olive oil in a pan, then add onions and sauté for 3-5 minutes until translucent. Add minced beef and cook over medium heat, breaking the meat down while stirring.
Season with SIDS SALT & PEPPER, allspice, cinnamon and cardamom then take off the heat and set aside.
Drain the cored potatoes then fill the core you created with the minced beef filling.
Place 4 tablespoons of olive oil in a pan and shallow fry the potatoes, turning them until they are golden brown on all sides. Remove the potatoes from the pan and place them on absorbent kitchen paper to remove the excess oil.
Prepare the Sauce: Blend the tomatoes with the water and SIDS CRAZY SALT until smoothly puréed.
Assembly: Arrange the tomato slices in the bottom of a deep baking dish then top them with the potatoes in a single layer. Pour over the tomato sauce until the potatoes are submerged.
Cover with baking paper followed by foil and bake in a 200°C oven until the potatoes are cooked through. (40-50 minutes)
Serve with rice and enjoy