Photo by: Jonathan Lovekin

Batata Harra

Print Recipe

1kg Charlotte potatoes, peeled and cut into 2cm dice
2 tbsp olive oil
2 tbsp sunflower oil
6 large garlic cloves, peeled and crushed
1 tsp pul biber (Turkish flaked chilli) or ½ a teaspoon of another dried flaked chilli
2 large red peppers (280g), cut into 2cm dice
30g coriander, chopped
grated zest of 1 lemon and 1 tbsp lemon juice
salt and black pepper

This Lebanese and Syrian dish is probably my favourite way with potatoes. It is simple, spicy and soothing all at the same time. It is wonderful on its own or as a side dish, along with grilled fish or something yogurt-based such as the Vegetables and Yoghurt with Green Chilli Oil (see page 000) or the Yoghurt and Kaffir Lime Leaf Spread (see page 000). You can adjust the degree of heat to suit your threshold; just remember, it is meant to be pretty spicy. Chilli flakes vary widely so you may want to assess how hot yours are before adding the full amount.

Serves four

(p 292, Plenty More)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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