Lebanese Potato and Meat Pie (Potato Soufflé)

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This is a hearty, traditional Lebanese Potato and Meat Pie, often called a "Potato Soufflé." It is the ultimate comfort food, perfect for a cozy family dinner.
The dish is made of three simple layers: a golden-brown crust and base formed from creamy, seasoned mashed potatoes. This potato shell cradles a rich, savory filling of ground meat, infused with a blend of authentic Lebanese Seven Spices.
The combination of the soft potato and the intensely spiced meat creates an unforgettable taste of home cooking. Simple to assemble, this pie is both elegant and deeply satisfying.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Lebanese
Calories: 405
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the potato dough:
  • 500 G Potato peeled washed and cutted into cubes
  • Water to boil the potato
  • Salt to boil the potato
  • ¼ Tsp Salt
  • ¼ Tsp Seven spices
  • ¼ Tsp Ground Cinnamon
  • Pinch White pepper
  • 1 Tbsp Butter Optional
For the filling:
  • 1 Medium Onion Finely chopped
  • 200 G Ground Meat Beef
  • ½ Tsp Salt
  • ½ Tsp Seven spices
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp White Pepper
  • Pine seeds Optional
  • 2 Tbsp Pomegranate Molasses Optional but recommended
  • 4 Tbsp Olive Oil Or Vegetable Oil, or Oil of choice
For Assembly & Baking:
  • Olive oil or Vegetable oil or Oil of choice for pan and drizzling
  • Cold water for hands
  • ½ Cup Bread crumbs +/-

Equipment

  • 1 Pot
  • 1 Pan
  • 1 Oven Tray

Instructions
 

Prepare the Savory Meat Filling:
  1. In a large pan or skillet, heat the olive oil over medium heat.
    4 Tbsp Olive Oil, 1 Medium Onion
  2. Add the finely chopped onion and sauté for 5–7 minutes until translucent and softened.
  3. Increase the heat slightly and add the ground meat (beef and/or lamb).
    200 G Ground Meat
  4. Break it up with a spoon and cook, stirring occasionally, until it's completely browned and all liquid has evaporated (about 8–10 minutes).
  5. Once the meat is cooked, stir in the salt, seven spices, ground cinnamon, and white pepper. Mix well to ensure the spices are evenly distributed.
    ½ Tsp Salt, ½ Tsp Seven spices, ½ Tsp Ground Cinnamon, ¼ Tsp White Pepper
  6. If using, add the pine nuts and stir for 2–3 minutes until lightly toasted.
    Pine seeds, 2 Tbsp Pomegranate Molasses
  7. If using, stir in the pomegranate molasses for another 2 minutes, allowing the flavors to meld into the meat.
  8. Remove the filling from the heat and keep aside.
    It is essential that the filling is completely cool before layering, so the potato dough does not soften prematurely.
Prepare the Potato Dough:
  1. Peel, wash, and cut the potatoes into large, even-sized cubes. Place them in a pot filled with salted water and boil until they are fork-tender (approximately 15–20 minutes, depending on the size).
    Water to boil the potato, Salt to boil the potato, 500 G Potato
  2. Once boiled, drain the water thoroughly. Immediately use a potato masher to mash the potato until smooth.
  3. Season generously with salt, seven spices, ground cinnamon, and white pepper.
    ¼ Tsp Salt, ¼ Tsp Seven spices, Pinch White pepper, ¼ Tsp Ground Cinnamon
  4. Add the butter (if using) and continue mixing all ingredients until they form a smooth, creamy paste. Set aside.
    1 Tbsp Butter
Assemble and Decorate the Soufflé:
  1. Lightly drizzle the bottom of an oven-safe baking pan (a 8×12 inch / 20×30 cm rectangular pan is ideal) with olive oil, then sprinkle with a light layer of bread crumbs.
    Olive oil or Vegetable oil or Oil of choice, ½ Cup Bread crumbs
  2. Take the first half of the potato mash.
    Wet your hands (dip them in cold water to prevent sticking and achieve a smoother layer), then gently press and spread the mash evenly across the bottom of the pan. Gently push the mash up the sides slightly to form a small lip to contain the filling.
    Cold water
  3. Add the completely cooled meat filling on top of the bottom potato layer.
    Use the back of a spoon to gently spread it evenly across the surface.
  4. Gently drop small spoonfuls of the remaining potato mash over the filling. Using a spatula or wooden spoon, carefully spread it to form an even top layer. With damp hands, gently pat and arrange the top to be smooth.
  5. Sprinkle Bread Crumbs: Sprinkle a light, even layer of bread crumbs over the top potato layer.
    ½ Cup Bread crumbs
  6. Use a fork or the back of a spoon to lightly press the edges of the potato layers together around the pan's perimeter, ensuring the meat filling is completely sealed inside.
  7. Decorate the top of the potato layer by tracing simple square shapes or parallel lines with the back of a knife or a fork.
  8. Create Vent Hole:
    Use your finger or a spoon handle to make a small hole in the very center of the soufflé. This allows steam to escape during baking.
Bake to Golden Perfection:
  1. Preheat Oven:
    Preheat your oven to 375∘F (190∘C).
  2. Drizzle Oil:
    Drizzle the top of your potato soufflé with a bit of vegetable or olive oil. This is key to achieving that beautiful, crispy golden-brown crust.
  3. Bake:
    Bake for approximately 35–40 minutes, or until the potato topping is beautifully golden brown and the filling is bubbling slightly around the edges.
  4. Rest:
    Remove from the oven and let it rest for 5–10 minutes before slicing and serving.

Nutrition

Calories: 405kcalCarbohydrates: 61gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 22mgSodium: 331mgPotassium: 729mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 3mgCalcium: 65mgIron: 2mg

Notes

Serving suggestions: 

Potato Soufflé is traditionally served warm, often cut into squares.
It can be enjoyed on its own or with a side of fresh salad or simply some tomatoes and cucumbers. It's a satisfying and flavorful meal that's perfect for any occasion.

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