Chtitha Batata Algerian Potato Stew Recipes

BATATA MERHIYA (ALGERIAN MASHED POTATOES LAYERED WITH BEEF )

Steps:

• Mash potatoes with butter and salt.
• Heat oil in skillet, add onion, beef and pepper.
• Saute for 5 minutes.
• Drain beef mixture.
• Butter a 1 quart casserole.
• Put half of the potatoes in the bottom of the dish.
• Add the meat mixture and cover with the remaining mashed potatoes.
• Smooth the surface.
• Cover with the beaten egg and sprinkle with cheese.
• Bake in 350 degree oven until the surface is golden about 30 minutes.

CHTITHA BATATA (ALGERIAN POTATO STEW)

Steps:

• Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
• Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
• Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

YAKHANIT BATATA (POTATO STEW)

Steps:

• Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
• Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
• Saute the onion. When translucent, add mined garlic and stir for a minute.
• Then add the meat and stock to the onion and stir in the potatoes.
• Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
• Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
• Serve hot with peppered rice.