Arabs are not shy about placing more than one carb on a plate. This dish actually features three carbs: the potatoes, the rice, and the vermicelli in the rice. This potato strew is hardy but surprisingly light and fresh thanks to the addition of cilantro, lemon juice, and garlic. Make it with vegetable stock and its a great vegan dish.

The What: 
  • 5 potatoes
  • 1 teaspoon cinnamon 
  • Vegetable oil for frying
  • 5 cloves garlic
  • 3/4 cup fresh cilantro, chopped 
  • 4 cups Lebanese chicken broth *
  • 1/3 cup lemon juice 
  • Salt to taste 

 

The How: 

* If you want to make it a vegan dish, simply use vegetable broth. Or use any stock you have available to you.

PREP: Peel, dice, wash, and dry the potato cubes. Sprinkle with cinnamon and salt. Chop the cilantro, and mince the garlic.

Place a deep frying pan over medium-high heat, add enough oil to shallow fry the potatoes.

Fry until golden brown all over. Remove and set aside. 

Place 3 tablespoons of vegetable oil in a pot over medium heat and add the garlic. Fry for 2 minutes, do not brown the garlic. 

Add the chopped cilantro and fry for another 2 minutes. 

Add the chicken broth, the fried potatoes, lemon juice, and a pinch of salt.  If you have made the Lebanese broth, add the chicken pieces into the dish. If you are using ready made stock, either add chicken or not, it’s delicious either way. Simmer over medium heat for 20 minutes. Check salt levels and adjust.

Serve over vermicelli basmati rice (Click HERE for recipe) or over plain long grain rice. 

 

Lebanese Yakhnet Batata (Potato Stew)

Lebanese Yakhnet Batata (Potato Stew)

Arabs are not shy about placing more than one carb on a plate. This dish actually features three carbs: the potatoes, the rice, and the vermicelli in the rice. This potato strew is hardy but surprisingly light and fresh thanks to the addition of cilantro, lemon juice, and garlic. Make it with vegetable stock and its a great vegan dish.

 

Ingredients

  • 5 potatoes
  • 1 teaspoon cinnamon
  • Vegetable oil for frying
  • 5 cloves garlic
  • 3/4 cup fresh cilantro, chopped
  • 4 cups Lebanese chicken broth *
  • 1/3 cup lemon juice
  • Salt to taste

Instructions

  1. * If you want to make it a vegan dish, simply use vegetable broth. Or use any stock you have available to you.
  2. PREP: Peel, dice, wash, and dry the potato cubes. Sprinkle with cinnamon and salt. Chop the cilantro, and mince the garlic.
  3. Place a deep frying pan over medium-high heat, add enough oil to shallow fry the potatoes.
  4. Fry until golden brown all over. Remove and set aside.
  5. Place 3 tablespoons of vegetable oil in a pot over medium heat and add the garlic. Fry for 2 minutes, do not brown the garlic.
  6. Add the chopped cilantro and fry for another 2 minutes.
  7. Add the chicken broth, the fried potatoes, lemon juice, and a pinch of salt.  If you have made the Lebanese broth, add the chicken pieces into the dish. If you are using ready made stock, either add chicken or not, it's delicious either way. Simmer over medium heat for 20 minutes. Check salt levels and adjust.
  8. Serve over vermicelli basmati rice (Click HERE for recipe) or over plain long grain rice.
http://www.foodosopher.com/yakhnetbatata/