In a pan, add oil and roast the pine nuts until golden, remove from the pan and set aside

In the same pan, add the meat and cook until browned. Add the spices, salt and pine nuts into the mixture, stir over low heat until the liquids in the meat start to evaporate. Remove from heat and set aside to cool

Core the potatoes using a vegetable corer, from one end. Allowing 1 cm thickness overall. Save the potato pulp for later

Deep fry the cored potatoes until golden, then set aside to cool

Stuff potatoes with the meat mixture to the top and arrange the potatoes in a baking dish or oven tray

Dissolve the tomato paste and salt in the 2.5 cups of water. Pour over the stuffed potatoes, add some of the potato pulp onto the baking dish for added texture

Place the potatos in a 180° c preheated oven, for approximately 20 - 25 minutes until the sauce thickens and the flavors have combined

Transfer to your choice of serving dish. Serve hot next to rice

By:Bara'a Chougari