Lebanese Potato Souffle (Batata Souffle)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Lebanese baked casserole layered with spiced ground beef and onions topped with fluffy mashed potatoes and a buttery breadcrumb crust. Hearty and sliceable, it works for weeknight dinners or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds potatoes (peeled and cut into large cubes)
- 6 tablespoons unsalted butter
- ½ cup milk
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced, about 1½ cups (200 g))
- 1 pound ground beef (90/10 lean)
- 1 teaspoon baharat (7 spice blend)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ½ cup pine nuts (toasted or fried)
- ½ cup plain bread crumbs
- 3 tablespoons unsalted butter (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 412mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 968mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.