Batata Harra With Ras El Hanout 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.

BATATA HARRA WITH RAS EL HANOUT



Batata Harra With Ras El Hanout image

This recipe says "by Martin". Here's what Martin says: "What could possibly be better than good old British chips? Try this. It makes the humble chip seem dowdy and pale. Maybe it's over familiarity that's making me cheat on our national dish. Batata Harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you've been lusting after since the summer before last. Chips can't be expected to compete with that. As if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout - a random, fragrant Moroccan spice mix - to the equation. The ras el hanout I used was the genuine article, kindly sourced from Marrakech by Kim, but unless you're off to Morocco on holiday soon you might have to settle for the supermarket version. It'll still be nice." I think that I like Martin. It's out of: Kittsy's Cookbook

Provided by Annacia

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 kg potatoes, peeled, cut into 2cm chunks or 1 1/4 lbs potatoes, cut into 3/4 inch chunks
2 red bell peppers, cut in 2cm pieces (3/4 inch)
12 garlic cloves, peeled
20 g coriander, chopped coarsely or 2/3 ounce coriander
2 teaspoons ras el hanout spice mix
3 tablespoons olive oil
2 teaspoons flaked sea salt
2 teaspoons crushed dried red chilies
1 lemon, juice and zest of

Steps:

  • Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
  • Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
  • Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
  • Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football....

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