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Potato Soufflet (Sayniyyet Batata) - البطاطا بالصينية


This recipe is served with
a mixed green salad in the photo,
but any salad goes with it.

Ingredients: (4-5 servings)
6 medium to big potatoes
1 onion
1 cup of bulgur wheat
1 pound (or half a kilo) of minced meat
1/2 cup of pine nuts
1 egg
Butter or vegetable oil
Grated cheese of your choice (parmesan, mixed cheese etc...)

- Peel the potatoes, then boil them with some salt
Meanwhile prepare the filling:
Chop the onion, put in pan and sautee with some butter or oil, after 1 minute add the pine nuts, after another minute add the minced meat until it lightly browns, remove to cool.
- After the potatoes are cooked all the way, drain and then put them in a bowl and mash them. Add the egg (after they cool down a bit, you don't want the egg to cook) mix well, then add the cup of washed burgul, add salt and pepper and mix well. Divide the potato mix into equal halves. Coat a baking pan with butter or oil and spread the first half of the potato, top it with the meat mixture, then add the last layer of the rest of the potatoes.


Top with grated cheese and bake for 25 minutes or until done. (Oven-350)

MAG

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The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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