Lebanese Potato Soufflé with Meat Stuffing

Steps

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1. 1
   Heat ghee and olive oil in a medium pan over high heat. Add chopped onions and sauté until light golden, about 7 minutes. Add ground beef, salt, and spices (seven spices, cinnamon, black pepper), mixing well. Cook for 3-5 minutes until meat is fully cooked. Remove from heat and stir in toasted pine nuts and chopped walnuts.
   ▶ ≈1:21
2. 2
   Place cut potatoes in a medium pot with 2 liters of water. Bring to a boil covered over high heat. Reduce heat to medium-low and cook covered for about 12 minutes until potatoes are fork-tender.
   ▶ ≈4:16
3. 3
   Transfer cooked potatoes to a strainer and drain for 1 minute to remove excess water.
   ▶ ≈5:18
4. 4
   Transfer drained potatoes to a large bowl and begin mashing with a potato masher. Add unsalted butter, milk, salt, and nutmeg. Continue mashing until smooth and creamy.
   ▶ ≈5:46
5. 5
   Grease a 9×13-inch rectangular baking pan with butter and sprinkle the bottom with 2 tbsp of bread crumbs.
   ▶ ≈8:56
6. 6
   Divide mashed potatoes into two equal portions. Spread the first half over the bread crumb layer, then add the meat filling in an even layer, and finish with the remaining potatoes on top. Smooth the surface gently.
   ▶ ≈9:35
7. 7
   In a medium bowl, combine bread crumbs with melted unsalted butter and mix well. Spread evenly over the top potato layer.
   ▶ ≈11:38
8. 8
   Bake uncovered in a preheated oven at 190°C (375°F) on the center rack for 25-30 minutes until golden brown. Let cool for 10 minutes before cutting into squares and serving with your choice of salad.
   ▶ ≈12:36