Mbattan

Background

Mbattan is a Libyan home classic of layered and stuffed slices of potatoes filled with seasoned ground beef, sealed, coated in beaten eggs and crisp breadcrumbs, fried in shimmering vegetable oil, then gently simmered in a garlicky tomato sauce made with ripe tomatoes, rich tomato paste, and fragrant olive oil. The filling often features chopped onion, minced garlic, and fresh parsley, along with warming spices like cumin, smoky paprika, and golden turmeric, finished with a touch of salt and black pepper. In many Libyan households, Mbattan bridges the line between everyday comfort and celebratory fare, appearing on family tables during gatherings or as a hearty centerpiece for a simple weekend lunch. Its technique of stuffing and saucing makes it both satisfying and adaptable, with heat lovers sometimes adding a pinch of chili flakes or serving with a spoon of harissa and a squeeze of lemon.

Ingredients

• potatoes (large, starchy)
• ground beef
• onion (finely chopped)
• garlic (minced)
• parsley (chopped)
• cumin
• paprika
• turmeric
• salt
• black pepper
• chili flakes (optional)
• eggs (beaten)
• flour
• breadcrumbs
• olive oil
• vegetable oil
• tomatoes (crushed or pureed)
• tomato paste
• water
• lemon (to serve)
• harissa (to serve, optional)

Preparation

1. Slice and soak the potatoes: Peel and cut the potatoes into even 5 to 7 mm thick rounds. Rinse and soak in cold water for 10 minutes to remove excess starch, then drain and pat very dry.
2. Make the filling: In a bowl, combine ground beef, finely chopped onion, minced garlic, chopped parsley, a teaspoon each of cumin and paprika, a half teaspoon of turmeric, a pinch of chili flakes if you like heat, plus salt, black pepper, and a drizzle of olive oil. Mix until just combined without overworking.
3. Start the sauce: Warm a spoonful of olive oil in a wide pot. Add a clove of minced garlic, then stir in tomato paste until it darkens slightly. Pour in crushed tomatoes and a splash of water. Season with salt, black pepper, and a small pinch of cumin. Let it gently bubble for 15 minutes while you assemble.
4. Assemble the layers: Lay out pairs of potatoes. Spread a thin layer of the ground beef mixture on one slice and cap it with the second slice, pressing to seal the edges. Lightly dust the perimeter with flour to help it stay closed.
5. Coat for frying: Beat eggs with a pinch of salt and black pepper. Set up shallow bowls with flour and breadcrumbs. Dredge each stuffed piece in flour, dip in the eggs, then coat all over with breadcrumbs.
6. Fry: Heat vegetable oil in a deep skillet to hot but not smoking. Fry the coated stacks in batches for about 4 to 5 minutes per side until deep golden. Transfer to a rack to drain.
7. Simmer in sauce: Nestle the fried stacks into the simmering pot of tomatoes and tomato paste sauce. If needed, add a little water so they are mostly submerged. Simmer gently for 10 to 12 minutes, until the potatoes are tender and the filling is cooked through. Adjust with salt and black pepper to taste.
8. Finish and rest: Swirl in a teaspoon of olive oil for gloss. Let the Mbattan rest off heat for 5 minutes so the layers set.

How to Enjoy

Spoon the sauce over the Mbattan and brighten with a squeeze of lemon. For heat, add a dollop of harissa. A final thread of olive oil and a sprinkle of chopped parsley make a classic finish. Serve it as a main with a crisp salad, or slice the stacks into halves for a shared appetizer platter.

Tips

• For a lighter approach, brush the coated stacks with olive oil and bake at a high heat until golden, then simmer in the sauce for 10 minutes.
• Mind the coating: a thin dusting of flour under the breadcrumbs helps the crust cling after the eggs dip.
• Taste your sauce and adjust with salt, black pepper, a pinch of cumin, or a few chili flakes before nestling in the stacks.