Fried Stuffed Potato · Eastern Style
Batat Mbatna
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It's the eastern twin of Tripoli's mbatten — same stuffed-potato idea, but coated in egg and flour and deep-fried to a crackling shell instead of simmered in sauce.
Potatoes are filled with a seasoned mixture of minced meat, parsley and spices, coated in flour and beaten egg, then deep-fried in vegetable oil until golden and crisp outside while staying soft within — a popular snack and side across Benghazi, Al Bayda and Derna.
Why it's made this way: The dish's name changes with the region: eastern Libyans in Cyrenaica call it batat mbatna, distinguishing their crispier, fried version from the saucier western 'Mbatten,' a small but real marker of Libya's east-west culinary divide.
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