How to Prepare Delicious Batata Harra

Batata Harra. Batata Harra is a versatile dish that you can think of both as a side or or even a unique potato salad. And you will find several variations of it throughout the Middle East. In some countries, Batata Harra is extremely spicy, thanks to the the addition of harrisa paste.

The result is melt in your mouth potatoes tossed in spice, garlic, and cilantro! Table of Contents hide Batata Harra is a vegetable dish originated in Lebanon. This dish consists of potatoes, red peppers, coriander, chili, and garlic. (In this recipe, decided not to add red peppers but feel free to in yours.) All of these ingredients are flavored with coriander, garlic, paprika, lemon and salt then fried in olive oil. You can have Batata Harra using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Batata Harra

1. Prepare 400 grams of Boiled Potatos Bite size diced.
2. You need 50 grams of Yellow Capsicum 1inch Square.
3. You need 50 grams of Red Capsicum 1inch Square.
4. Prepare 50 grams of Onion 1 inch square.
5. Prepare 1 tsp of Minced Garlic.
6. Prepare 1 pinch of Salt.
7. It's 1 pinch of Ground Pepper.
8. It's 2 tsp of Red Chilly Paste.
9. It's 1 tbsp of Oil.
10. You need 5 of Chopped Coriander.
11. You need 1/2 medium of Lemon.
12. You need of Oil for deep frying.

It's an Arabic phrase that literally translates to spicy potatoes. These Lebanese spicy potatoes are traditionally known as "batata harra." They are fried or roasted until crispy and then tossed in a flavorful sauce made with cilantro, garlic and crushed red pepper. I love to finish them off with a fresh squeeze of lemon juice. Batata Harra literally means spicy or hot potatoes.

Batata Harra step by step

1. Deep fry the potatoes for 2 mins in medium heat. And drain in a strainer..
2. Heat the oil in a pan and add garlic. Add Capsicum and Onion and cook for 1 minute turning it properly..
3. Now, add potato, salt, pepper and chilly sauce and cook for some time properly. Sprinkle coriander and serve hot..

This is my wonderfully moreish version, based on the Lebanese classic. Traditionally deep-fried, I prefer the convenience of roasting the diced potatoes. Dressed with a mix of garlic, spices, herbs and lemon, I think it's a light, refreshing side or mezze dish. Heat a large heavy skillet (I use cast iron) over low heat. Add peppers and chili (if using) and continue to cook until vegetables are soft (about an additional five to seven minutes.) Then add the garlic and cook for another two minutes.