Lebanese Roast And Mashed Potatoes Recipes

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BATATA HARRA (SPICY LEBANESE POTATOES)



Batata Harra (Spicy Lebanese Potatoes) image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 large starchy potatoes
Vegetable oil, for frying
9 cloves garlic
1 tablespoon flaky sea salt
2 small, spicy fresh red or green chile peppers, plus more for serving
Juice of 2 lemons
1/4 cup chopped cilantro, plus more for serving
1/4 cup olive oil
1/2 teaspoon paprika

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.

LEBANESE CHICKEN AND POTATOES



Lebanese Chicken and Potatoes image

A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious.

Provided by guyworldwide

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h15m

Yield 6

Number Of Ingredients 7

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
½ cup extra virgin olive oil
1 cup fresh lemon juice

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  • In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  • Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 53.9 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 80.7 mg, Sugar 3.2 g

LEBANESE SPICED POTATOES (BATATA HARRA)



Lebanese Spiced Potatoes (Batata Harra) image

Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com

Provided by UmmBinat

Categories     Potato

Time 28m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

canola oil (for frying)
3 potatoes (peeled and cut into medium cubes)
2 tablespoons cooking onions, finely chopped
1 teaspoon garlic, minced
1 shake cayenne pepper (or to taste)
1/2 cup fresh cilantro, finely chopped
1/8-1/4 teaspoon ground coriander
fresh ground black pepper, to taste
sea salt, to taste
3 tablespoons olive oil
1/2 teaspoon lime juice, freshly squeezed

Steps:

  • Heat canola oil and fry medium size cubed potatoes until crisp.
  • Remove onto a paper towel lined plate.
  • In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
  • Mix well and add lime juice.
  • Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
  • Enjoy!

LEBANESE ROAST AND MASHED POTATOES



Lebanese Roast and Mashed Potatoes image

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

1 kg roast meat
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove
1 onion
1 carrot
1 potato
1 pinch pepper
1 pinch nutmeg
1 pinch cinnamon
1 cinnamon stick
1 -2 laurel leaf
1 cup wine (optional)
1 1/2 kg potatoes (for the mashed potatoes)
500 ml milk
75 g butter
2 tablespoons flour (for the gravy)
2 tablespoons butter
salt

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

MASHED POTATOES WITH OVEN-ROASTED GARLIC



Mashed Potatoes with Oven-Roasted Garlic image

Oven-roasted garlic and skin-on Yukon Gold potatoes set this classic side dish apart from your basic mashed potato recipe. They're even good cold the next day!

Provided by LLHicks

Categories     Mashed Potatoes

Time 1h5m

Yield 10

Number Of Ingredients 9

1 head garlic
2 tablespoons olive oil
5 pounds Yukon gold potatoes, scrubbed and quartered
4 ounces reduced-fat cream cheese
6 tablespoons margarine
½ cup skim milk
½ cup reduced-fat sour cream
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
  • Roast in the preheated oven for 45 minutes.
  • When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
  • Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
  • Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 44.7 g, Cholesterol 11.3 mg, Fat 12.8 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 249.1 mg, Sugar 0.8 g

BAKED POTATOES WITH LEBANESE-STYLE BEEF FILLING



Baked Potatoes with Lebanese-Style Beef Filling image

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

3 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with vegetable oil
2 teaspoons cornstarch
2 1/4 cups plain yogurt
1 large garlic clove, minced and mashed to a paste with 1 1/2 teaspoons salt
1/3 cup coarsely chopped walnuts
3 tablespoons vegetable oil
1 onion, halved lengthwise and sliced thin crosswise
3/4 pound ground chuck
3/4 teaspoon cinnamon
1/2 cup minced fresh parsley leaves

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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