Yakhnet albatata

Yakhnet albatata Recipe - Vegetarian Lebanese Dish with Potatoes and Lamb

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 2 hours 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Yakhnet albatata is a delicious Middle Eastern dish that combines tender meat with fried potatoes and fragrant coriander. This hearty and flavorful stew is perfect for a comforting meal on a cold day.

History

Yakhnet albatata has its origins in Middle Eastern cuisine, where it is a popular dish enjoyed by families and friends. The combination of meat, potatoes, and coriander creates a rich and satisfying meal that is sure to please any palate.

Ingredients

48 oz (1.36 kg) of potatoes, peeled, washed, and cubed
20 oz (567 g) of lamb stew meat, cubed
1 head of garlic, peeled and crushed with a dash of salt
2.25 tbsp of shortening or butter
1.5 cups of vegetable oil (for frying)
1.25 cups of finely chopped fresh coriander
0.75 tbsp of salt (optional)
a dash of ground allspice and black pepper
6 cups of water

How to prepare

Fry the potato cubes in hot oil over medium heat until they turn golden.
Remove the potatoes and drain them on absorbent paper.
Fry the meat with 2 tbsp of butter.
Place the meat in a pot.
Add water.
Bring the mixture to a boil over high heat.
Cover the pot.
Reduce the heat to low and remove any scum when necessary.
Cook for 2 hours until the meat becomes tender.
Fry the coriander and garlic with the remaining butter over low heat.
Stir the mixture until it becomes fragrant, which should take about 2 minutes.
Add the fried potatoes, salt, allspice, and pepper to the meat and stock.
Bring the mixture to a boil over medium heat.
Reduce the heat.
Cover the pot.
Cook for 15 minutes.
Lower the heat.
Add the coriander and garlic.
Cook for 5 minutes.
Serve hot with cooked rice.

Variations

Substitute lamb or chicken for the meat for a different flavor profile.
Add diced tomatoes or bell peppers for a pop of color and freshness.
Garnish with chopped parsley or mint for a burst of herbaceous flavor.

Cooking Tips & Tricks

Make sure to fry the potatoes until they are golden brown to add a crispy texture to the dish.

- Removing any scum that forms while cooking the meat will help ensure a clear and flavorful broth.

- Adding the coriander and garlic at the end of cooking will preserve their fresh flavors and aromas.

Serving Suggestions

Yakhnet albatata can be served with cooked rice or flatbread to soak up the flavorful broth. A side salad or pickled vegetables can also complement the dish.

Cooking Techniques

Frying the potatoes until golden brown adds a crispy texture to the dish.

- Slow cooking the meat in water creates a tender and flavorful broth.

- Adding the coriander and garlic at the end of cooking preserves their fresh flavors.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a healthier option.

- Swap out the coriander for parsley or mint for a different flavor profile.

- Substitute beef broth for water for a richer and more savory dish.

Make Ahead Tips

Yakhnet albatata can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Yakhnet albatata in a large serving bowl garnished with fresh coriander leaves. The vibrant colors and fragrant aromas of the dish will make it a standout centerpiece on any dining table.

Pairing Recommendations

Pair Yakhnet albatata with a side of tabbouleh salad or hummus for a complete Middle Eastern meal. A glass of mint tea or a refreshing yogurt drink can also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Yakhnet albatata in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a pot over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

Each serving of Yakhnet albatata contains around 400 calories, making it a satisfying and filling meal option.

Carbohydrates

Yakhnet albatata is a carbohydrate-rich dish due to the potatoes used in the recipe. Each serving contains approximately 45 grams of carbohydrates.

Fats

The dish is moderate in fat content, with each serving providing around 15 grams of fat. The use of butter and vegetable oil contributes to the overall fat content.

Proteins

Yakhnet albatata is a good source of protein, with each serving containing approximately 25 grams of protein. The meat used in the recipe adds to the protein content of the dish.

Vitamins and minerals

The dish is rich in vitamins and minerals, particularly vitamin C from the coriander and potassium from the potatoes. It also contains iron and zinc from the meat.

Alergens

This recipe contains dairy (butter) and meat, which may be allergens for some individuals. It is important to check for any food allergies before preparing or consuming this dish.

Summary

Yakhnet albatata is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a hearty and nutritious meal option for any occasion.

Summary

Yakhnet albatata is a flavorful and comforting Middle Eastern stew that combines tender meat, fried potatoes, and fragrant coriander. This hearty dish is rich in carbohydrates, proteins, and essential vitamins and minerals, making it a nutritious and satisfying meal option for any occasion. Serve hot with cooked rice for a delicious and filling dining experience.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Yakhnet albatata. I remember it so clearly, as if it were yesterday. It was a warm summer day, and I was visiting my dear friend Fatima in her quaint little village in Lebanon. Fatima was known for her incredible cooking skills, and I always made sure to pay her a visit whenever I was in town.

On this particular day, Fatima invited me into her home for a cup of tea and some delicious homemade treats. As we sat at her kitchen table, sipping on our tea and catching up on old times, she suddenly got up and disappeared into her pantry. Moments later, she emerged with a large bag of potatoes and a big smile on her face.

"Today, I am going to teach you how to make Yakhnet albatata," she exclaimed, as she began to peel and chop the potatoes with lightning speed. I watched in awe as she effortlessly moved around the kitchen, adding spices and herbs to the pot with a sense of confidence and ease.

As the aroma of the simmering stew filled the air, Fatima began to tell me the story behind the recipe. She explained that Yakhnet albatata was a traditional Lebanese dish that her mother used to make for her when she was a little girl. It was a simple yet comforting dish, made with humble ingredients that always seemed to come together in perfect harmony.

Fatima's mother had learned the recipe from her own mother, who had passed it down through generations. Each time Fatima made the dish, she felt a sense of connection to her family's past and a deep appreciation for the culinary traditions that had been preserved over the years.

As we sat down to enjoy the steaming hot bowl of Yakhnet albatata, I couldn't help but marvel at the flavors that danced on my taste buds. The potatoes were perfectly tender, the broth was rich and flavorful, and the hint of lemon added a refreshing touch to the dish. It was a simple yet satisfying meal that warmed both my body and soul.

After my visit with Fatima, I returned home with a newfound appreciation for the art of Lebanese cooking. I began to experiment with different recipes and techniques, using the knowledge and skills that Fatima had passed down to me. I found joy in recreating the flavors of my heritage and sharing them with my own family and friends.

Over the years, Yakhnet albatata became a staple in my own kitchen, a dish that I would make on special occasions or simply when I needed a bit of comfort and nostalgia. Each time I prepared the dish, I would think back to that warm summer day in Fatima's kitchen, and I would feel grateful for the gift of her friendship and culinary wisdom.

As I sit here now, reflecting on the memories of that day, I am filled with a sense of pride and gratitude for the culinary traditions that have been passed down through the generations. The recipe for Yakhnet albatata may have come from a simple village kitchen in Lebanon, but its flavors and aromas have traveled far and wide, connecting me to my past and inspiring me to create memories in the kitchen for years to come.