For those who have been reading my blog for a while, I guess you know by now how much I love Lebanese food and our delicious interpretations of otherwise dull dishes or ingredients.
Today, I decided to dedicate a post for potatoes and how we prepare them in Lebanon. Maybe you’re not familiar with all the below preparations, but I strongly suggest you give them a try because they’re all simply amazing.
- Batata Maslou2a: this is simply boiled potatoes that are mashed and mixed with salt, pepper and olive oil. I’m sure everyone in Lebanon knows this version. I love it best with oat bread and green onions that add crunch in every mouthful.
- Bayd w Batata: this is a mix of eggs and potatoes. Potatoes are a cut in dices and roasted with a little oil, and then mixed with eggs, salt and pepper. The whole mix is then left to cook before it is enjoyed with markouk bread and fresh tomatoes.
- Batata Bkezbra: I believe this is Lebanon’s favorite interpretation of potatoes. They’re diced, roasted with oil and once they’re golden, you add chopped coriander, crushed garlic and salt and keep on the stove until the coriander is well cooked. Enjoy it as is, with or without bread.
- Batata Harra: this is exactly the same as the previous one, but with the addition of hot pepper powder. The taste doesn’t change much, except for the spiciness that the pepper adds.
- Batata w Tarator: this is one of my all-time favorite dishes. You boil the potatoes and dice them, then add tarator made of tahini paste, lemon and salt. The mix is simply incredible! Just make sure you are generous with the tarator so you get enough with every mouthful. This mix is best enjoyed with markouk or bran bread and with some fresh mint.
Voila! I’m sure there are other famous potato-based dishes that I am not aware of and that are prepared in specific regions across Lebanon. I would love to hear your recommendations if you know of anything new I can try!