Hot spicy potatoes (Baṭāṭā mḥarḥara) from Food for the Vegetarian: Traditional Lebanese Recipes (page 98) by Aida Karaoglan

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Notes about this recipe

  • Yildiz100 on December 20, 2017

    Instead of pan frying the potatoes I parboiled them then peeled, sliced, and sauteed them. I also subbed parsley for the cilantro. This was very tasty, bright, and garlicky. The pomegranate molasses is just enough to add a hint of color and aroma to the potatoes without adding any noticeable sweetness or stickiness. It is a very attractive dish too. I think I can even use cilantro next time if I have it on hand, since it will probably be mild in this dish from the cooking it gets.

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