Prepare the potato boats

• Halve the potatoes lengthwise, scoop out the flesh leaving a shell and reserve the flesh.
• Brush the shells with olive oil and season with salt and black pepper.
• Place in a baking dish and bake at 200 °C until tender and golden.

Cook the freekeh

• Rinse the freekeh and drain well.
• Soften half of the onion in olive oil in a saucepan.
• Add the freekeh, season with salt and seven spice, pour in the hot stock and simmer covered until tender.

Make the meat filling

• Fry the remaining onion in olive oil until translucent.
• Add the minced meat, cinnamon, seven spice, salt and black pepper and cook until browned.
• Stir in the reserved potato flesh and cook until softened.

Fill and bake the boats

• Spoon the meat filling into the potato shells.
• Top with grated mozzarella.
• Bake until the cheese is melted and bubbling.

Serve

• Serve the potato boats over the freekeh, garnished with chopped parsley.