Potato Souffle Lebanese Recipe. Grate the cheese and separate egg yolks from the whites. Butter 1/2 cup milk 1/4 cup cooking cream 400 grams ground beef 1 tbsp.
Return to the pan with the butter. Season with salt and pepper. Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees f over high heat.
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Taste And Season With Salt And Black Pepper.
Peel the cooked potato and place in a medium bowl. Peel the potatoes skin, wash them , then cook in a saucepan of salted boiling water until tender. Carefully fold the egg whites into the potatoes until incorporated, do not overmix.
Gently Fold Into Potato Mixture.
Stir in the cheese and the herbs and season with salt and pepper. While the oil heats, cut the potatoes into cubes. A savory potato souffle recipe made with russet potatoes and veggies cooked in the instant pot before baking in the oven.
7 Medium Potatoes 2 Tsp.
Clean all your cooking equipment very well before you get started (except for the soufflé dish, which will need to be greased). Return potatoes to the pan with the butter. 3 tablespoons butter or margarine ;
Oil 1 Large O This Dish Is The Lebanese Version Of The Shepherd Pie.
The lebanese version of shepherds’ pie, this batata soufflé is a layered mashed potatoes and spiced ground beef casserole. Return to the pan with the butter. Cook potatoes in salted water until tender.
Stir In The Egg Yolks, And Creams.
Turn off the heat and keep it aside to prepare the mashed potatoes. Divide the mashed potatoes in half. Transfer potato mixture to prepared dish.