Batata Mlaffahah Bi-Zeit Az-Zeitoun
March 23rd, 2013
Batata Mlaffahah Bez-Zeit, consists of potatoes and onion, cooked together in olive oil. Served as main dish.
Let’s make Batata Mlaffahah Bez-Zeit:
1, 2, 3, 4. Wash and peel potatoes.
5, 6, 7, 8. Cut potatoes into large cubes.
9, 10. Rinse potato cubes with water, and set aside.
11, 12, 13, 14. Cut onion into small pieces.
15. Fill a deep pot with olive oil.
16. Turn on heat, add onion to olive oil.
17, 18. Saute onion until transparent.
19. Add potato cubes to onion.
20. Add salt to the mixture, and stir.
21. Cover the pot, and keep on low heat with stirring every once in a while for about 25 minutes.
22. After 25 minutes, uncover pot and add water to the mixture, and stir.
23. Cover the pot, and keep on low heat with stirring every once in a while until all the potatoes are well done and cooked, for me it took 20 minutes.
25. Once potato is cooked, turn off heat, uncover pot and add dash of black pepper to the mixture and stir, then cover the pot again and keep aside for 15 minutes (with the heat off).
26. After 15 minutes, serve hot or cold, but I suggest to let it cool at room temperature and serve cold because tastier.
27. Sprinkle with black pepper and serve with Arabic flat bread, cucumber pickles and turnip pickles.
Batata Mlaffahah Bez-Zeit
From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images
| 2000 g potatoes 3 medium red onions, 1 cup olive oil Salt 1 cup water Black pepper To Serve Arabic flat bread Cucumber pickles Turnip pickles |
Wash and peel potatoes.
Cut potatoes into large cubes. Rinse potato cubes with water, and set aside. Cut onion into small pieces. Fill a deep pot with olive oil. Turn on heat, add onion to olive oil. Saute onion until transparent. Add potato cubes to onion. Add salt to the mixture, and stir. Cover the pot, and keep on low heat with stirring every once in a while for about 25 minutes. After 25 minutes, uncover pot and add water to the mixture, and stir. Cover the pot, and keep on low heat with stirring every once in a while until all the potatoes are well done and cooked, for me it took 20 minutes. Once potato is cooked, turn off heat, uncover pot and add dash of black pepper to the mixture and stir, then cover the pot again and keep aside for 15 minutes (with the heat off). After 15 minutes, serve hot or cold, but I suggest to let it cool at room temperature and serve cold because tastier. Sprinkle with black pepper and serve with Arabic flat bread, cucumber pickles and turnip pickles. |
This reminds me of a technique for cooking mung beans and onions I just heard about! Looks so good, the step by step photos are so helpful.
looks great..what is the final texture like..mashed potatoes? or more chunkyi want to try this..and could you eat this with ameat dish ..like kafta?
ps ..can i just boil the potatoes till tender,,drain..and then saute onion and potato mixture?
mariam: Thanks for stopping by.
1- It’s more chunky.
2- No, It doesn’t go with a meat dish.
3- I didn’t try boiling potatoes first, I suggest to try the recipe as it is.