BATATA HARRA (SPICY LEBANESE POTATOES)
Steps:
- Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
- Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
- While the oil heats, cut the potatoes into cubes.
- Fry the potatoes until golden, 5 to 7 minutes.
- Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
- Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
- Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.
STOVE POT ROAST WITH MASHED POTATOES
Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.
Provided by cmm511
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h30m
Yield 8
Number Of Ingredients 14
Steps:
- Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
- Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
- Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
- Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.
Nutrition Facts : Calories 681.7 calories, Carbohydrate 62.6 g, Cholesterol 120.3 mg, Fat 34.6 g, Fiber 6.4 g, Protein 31.2 g, SaturatedFat 17.1 g, Sodium 756.7 mg, Sugar 7.5 g
LEBANESE ROAST AND MASHED POTATOES
It is a very tasty recipe, worth the time it takes. It is my mom's recipe so it has all the homemade taste. Wait for the roast to cool before cutting or it will crumble (better to keep it in the fridge overnight)
Provided by Vvn002
Categories Lebanese
Time 3h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Brown the meat on low heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the garlic, the onion, the carrot and 1 potato head. Add the pepper, the nutmeg, a little salt (be careful with the salt you will have to add it to the mashed potatoes too) and the cinnamon.
- When brown add the wine, simmer for a bit then add water to cover the meat. Add the cinnamon stick and the laurel leaves.
- Let it cook on medium heat.
- When cooked remove it from its sauce and blend the sauce with the rest of the ingredients.
- Put back the mix on fire, add 2 Tbsp of flour and 2 Tbsp of butter. Reduce the sauce till it has a viscous consistency.
- Prepare the mashed potatoes: Boil the potatoes till cooked, then blend (with a little of the cooking water).
- Put back on fire with the butter and the milk, mix till they becomes homogeneous and bring to a boil. The mix must have the consistency of a cake's dough.
- When cold, cut the meat in thin round pieces (around 1cm at most).
- Serve with mashed potatoes covered with gravy.
- You prepare it by blending the meat sauce with the veggies and then reduce it on medium heat after adding 1 or 2 Tbsp flour.
Nutrition Facts : Calories 681.1, Fat 32.1, SaturatedFat 18.4, Cholesterol 80, Sodium 265.8, Carbohydrate 88, Fiber 10.4, Sugar 5.2, Protein 13.8
BAKED POTATOES WITH LEBANESE-STYLE BEEF FILLING
Categories Beef Potato Bake Kid-Friendly Yogurt Dinner Walnut Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 6 as an entrée
Number Of Ingredients 10
Steps:
- Prick the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450°F. oven for 1 1/2 hours.
- While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 tablespoons of the yogurt and in a saucepan simmer the cornstarch mixture and the remaining yogurt, whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce, whisking, for 2 minutes, and keep it warm, covered. In a skillet cook the walnuts in the oil over moderate heat, stirring, for 1 to 2 minutes, or until they are golden, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet cook the onion, stirring occasionally, until it is golden, add the chuck, and brown the meat, breaking up the lumps.
- While the baked potatoes are still warm, halve them lengthwise, scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chuck mixture, the chopped potato, the cinnamon, the parsley, and salt and pepper to taste, divide the mixture among the potato shells, and top it with some of the sauce. Bake the potatoes on a baking sheet in the 450°F. oven for 10 to 15 minutes, or until the filling is hot, and serve them with the remaining sauce.
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- Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes reach a golden brown color and crisp, about 30 minutes, flipping halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the garlic, 1 teaspoon of the crushed red pepper and half the cilantro. Sauté until the garlic is golden in color, about 2 minutes; remove from heat and set aside.
- Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the red pepper flakes.
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