This week, I am doing three posts related to the Blogging Marathon #106 for the theme “Choose a vegetable, prepare three dishes from different states/ countries”. I have no clue why I chose this theme, but I am sure it was with the good intention of making some nice vegetarian dishes for the blog. I first pondered around using eggplant as my ingredient and even mentioned three recipes I would try. Alas, nothing materialized and to make sure that I have posts ready for this week, I went with the easy to work with, world famous tuber called potatoes, which was incidentally Valli’s example for us to explain the theme. 😀
I was supposed to be doing another dish to start off these three weeks. But I skittled through last moment, and realized I only had saved up the pictures of this post in my pen drive. I actually don’t like the feeling of being overwhelmed and not having anything on time. But I am just going to breathe in and then out, and go on with what is available with me, to at least get these posts started… hehe…
Batata Harra, which is said to have originated in Lebanon, literally means “hot potatoes” or “spicy potatoes”. But if you actually goes to see, the feeling of spiciness is not in line with our Indian mindset. The spiciness comes from the fried garlic and a little of any ingredient you add for the spice quotient – it can be paprika, cayenne, maybe a sprinkle of red chilli flakes, or just a crushing of pepper. What I figure out, is that it depends on personal preferences.
But having said that, this dish in which the potatoes are cooked twice, is in a league of its own. With very simple ingredients that go into making it, it makes a superb side dish for a nice meaty meal. You can roast or boil the potatoes first, and then cook it on a skilled till the way you want it – just tossed or awesomely charred. That is also as per your personal preference… Off to this simple recipe…
Batata Harra ~ Lebanese Skillet Potatoes
- 400 gm potatoes
- 2 tbsp olive oil
- 5 cloves of garlic pounded
- 1/4 cup loosely packed chopped coriander leaves
- 1 tbsp paprika powder
- 1 tsp cumin powder
- Salt and pepper to taste
- Peel and chop the potatoes into small cubes. Add into a microwavable bowl, pour water in it and season. Cook in the microwave for 7 to 10 minutes.
- Take out and rest for five minutes. Drain and set aside. The potato should be cooked but not mushy.
- In a pan, heat the olive oil. Add the garlic and fry for a minute. Saute in the coriander leaves.
- Add the rest of the ingredients, toss well. Cook for around five minutes till the potatoes are mildly charred and looks well done.
- Serve hot as side to a dish of your choice!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.