Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Friday, November 6, 2009

Spicy Potatoes (Patata Harra)


This is one of my favorite recipes (learned it in my training days too):

What you need:
potatoes - 1kg
chicken stock - a ladle or two
coriander - a bunch chopped
vegetable oil - a bit
olive oil - a bit
tomato paste - 2 tbs.
red pepper paste - 1 tbs., this will depend on how spicy you want it!
garlic cut very finely - 4-5 cloves
lemon juice - 1/4 cup
salt and pepper to taste

Method of preparation:
1. wash, peel and cut the potatoes into even cubes.
2. deep-fry them for 5 minutes (not more), strain through a sieve.
3. in a large saucepan, add vegetable oil and olive oil, fry the garlic.
4. In a mixing bowl blend tomato paste and red pepper paste, pour the lemon and the chicken stock. Add to the frying garlic in the saucepan. Heat for 2 minutes. Add the coriander.
5. Throw in the potatoes, cook for 3-5 minutes. Add the salt and pepper. Careful, don't break the potatoes and make sure the juice is evenly distributed.
6. Serve hot! Sahteyn...

This will make a large serving enough for a family of 5 - 6.



You will absolutely love it!

1 comment:

moecon said...

This recipe looks delicious. I will have to try it out. I am looking for Lebanese recipes. My Great Grandfather was from Lebanon. I am also looking for any Lebanese ancestry websites, because I am not able to find out much from this side of the family.I took out a membership to Ancestry.com but it doesnt have anything.
Thanks Again!
Maureen