3/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 20 cookbooks
This recipe has been viewed 16530 times
Yes, these are the all-time-favourite baked potatoes which are spiced with the traditional baharat powder to let the recipe find place in this book. Spinach is not added in the original baked potatoes, but here it imparts a flavour liked by the Lebanese thus it is included.
Main Procedure- Cut the potatoes into thick roundels and keep aside.
- Heat the butter in a pan, add the onions and garlic and sauté till the onions turn golden brown.
- Add the spinach and sauté for 2 minutes.
- Add 2 tablespoons of cream, cheese and salt, mix well and cook on a low flame for 3-4 minutes till the sauce thickens. Keep aside.
- Grease a 150 mm. (6") x 100 mm. (4") diameter dish and spread half the potato roundels on it.
- Pour ¼ cup of cream and sprinkle 1 teaspoon of baharat and salt over it.
- Spread the spinach mixture over it and then the remaining potato roundels over it.
- Top with the remaining cream, cheese and baharat.
- Bake in a pre-heated oven at 230ºC (460ºF) for 10 to 15 minutes.
- Serve hot.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe