"Crispy and Spicy Delight: A Mouthwatering Recipe for Batata Harra"
If you're a fan of Middle Eastern cuisine, you simply have to try Batata Harra which literally translates to spicy potatoes! This dish is a favorite in Lebanon and it's not hard to see why. Made with crispy, (air) fried potatoes, flavorful peppers, aromatic herbs, and a blend of spices, Batata Harra is a perfect balance of tangy and spicy flavors. I discovered this dish thanks to my sister and I can confidently say that I am obsessed with it. In fact, I feel that no Lebanese meal is complete without it! That's why I've decided to share my version of the recipe with you.
This dish is so quick and easy to make, and I promise it's worth the effort. The spices and herbs used in this recipe are a great source of comfort and familiarity. I think you'll be amazed by how delicious it tastes, and how quickly it'll become a staple in your home.
Batata Harra is also vegan, making it a great option for plant-based eaters. One of my favorite ways to enjoy it is in a pita pocket or wrap with falafel, hummus, and a salad. Trust me, it's a flavor explosion you won't want to miss out on. So, why not give this recipe a try? Once you've tasted it, I'm sure you'll agree that Batata Harra is one of the tastiest Middle Eastern dishes out there!
Happy cooking!
Servings: 6-8 servings
Prep Time: 40 mins
Cooking Time: 30-45 mins
Total Time: 1.5 hours
Ingredients:
16 oz Potatoes chopped into small cubes
6 oz Cauliflower florets, optional
2 tbsp olive oil
8-12 cloves chopped garlic
1 medium bell pepper diced in cubes
2 medium onions diced in cubes
4-6 scallions chopped
1/4 cup chopped fresh parsley
2 tbsp coriander chopped
2 tbsp of basil chopped
3-4 tbsp lemon juice
1 tbsp cumin powder
1 tbsp red chilli powder as per taste
1 tbsp chilli flakes as per taste
1/4 tsp turmeric powder
1/2 tsp pepper
2-3 tsp salt to taste
1/2 tsp sugar
Directions:
Half boil the potatoes and chop them into about 1.5-inch cubes.
Air fry or deep fry the chopped potatoes and cauliflower florets. Check notes for the air fryer.
In a pan add olive oil. Add the diced onions and chopped garlic and cook till slightly translucent for about 3-5 mins.
Add the chopped bell peppers and cook for 2-3 mins.
Add the chopped scallions and cook for 1 minute.
Add the seasonings- cumin powder, red chilli powder, chilli flakes, turmeric, salt, sugar, and pepper and mix it in. Cook for 1-2 mins.
Add the cooked potatoes and cauliflower and mix it in till combined.
Add the chopped herbs and lemon juice and mix till all combined. Make sure it is all mixed well together.
Serve warm with pita and dips!
Notes/Tips:
Cooking potatoes and cauliflower-
Deep fry- Deep fry the half-boiled potatoes and cauliflower florets on a medium-high flame.
Air fry- Airy fry in a preheated air fryer. Potatoes - 380F for 8-10 mins. Cauliflower - 360F for 6-8 mins. Flip them over midway.
Both should be slightly crispy but not burnt.
Do not skip the fresh parsley and scallions as that gives a lot of flavor.
You can add diced eggplants as well. Air fry/ deep fry them.
The peppers should still be slightly crunchy.
You can make this before but the potatoes and cauliflower will lose their texture as it keeps getting reheated.
Do not skip any of these ingredients, especially the scallions, parsley, peppers, cumin powder, and lime juice! I have made it without cauliflower and it’s still as good.
You can make this a day before and keep it, the veggies lose the little crunch they had but it still tastes amazing!
