the components
4 large potatoes
Two tablespoons of starch
A teaspoon of tahmira or al-akri
salt
A tablespoon of chopped parsley
Two tablespoons of olive oil
A sprinkle of pepper or black pepper
A spoonful of hot harees
Filling ingredients
Medium onion, chopped
Chicken breast as desired
Eggplant
So, crush the garlic
½ cup of cooking cream
A quarter of a teaspoon
A tablespoon of butter
salt
mayonnaise
stalker
Square cheese or grated cheese for garnish
Steps
Step 1
We take potatoes and boil them with the skin on, or we cut their skin, or we cut them into small squares, or we boil them in water.
Step 2
After cooking the potatoes, flatten them with a fork until they are shaped like dough or mullet, add parsley and fried potatoes, salt, olive oil, puree seeds, and starch. Mix everything well until we get a moist, non-sticky dough.
Step 3
We take a frying pan and clean a little oil and add the thinly chopped eggplant until it takes on a golden color with a little salt and seeds. We leave it aside. In the same frying pan, we take the chopped onion with a spoonful of butter until it turns brown. We add the cleaned chicken, a teaspoon of chaser, a teaspoon of mayonnaise, and a little puree, clean with salt. And the seeds and clean the last garlic. A little cooking cream and mix the eggplant with it. Turn off the heat and put the parsley.
Step 4
We take a cupcake mould, grease it with a little butter, round the potatoes, spread it flat at the bottom of the cup, then press the sides with our hands.
Step 5
Leave the filling on top of the cooking cream or cheese. Place it in a hot oven at 200 degrees for 15 minutes until it browns from underneath, or turn it on top until it browns, or let them cool down again.
