📝 About This Recipe
A cornerstone of Lebanese home cooking, Yakhnet el Batata is a soul-warming stew that marries tender cubes of beef with golden-fried potatoes in a rich, garlic-scented tomato broth. This dish embodies the 'Yakhneh' tradition, where simple ingredients are transformed through the aromatic 'Tasha'—a final sizzle of cilantro and garlic. It is a nostalgic, comforting masterpiece that brings the essence of a Beirut family kitchen to your dining table.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef chuck or lamb leg (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil (for searing the meat)
- 6 cups Water (or enough to cover the meat)
- 1 piece Cinnamon stick
- 2 Bay leaves
- 5-6 pieces Whole peppercorns
The Vegetables
- 1 kg Russet or Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 1 cup Vegetable oil (for shallow frying the potatoes)
- 1 large Yellow onion (finely diced)
The Sauce and Aromatics
- 3 tablespoons Tomato paste (concentrated)
- 8 pieces Garlic cloves (divided: 4 minced, 4 crushed)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 teaspoon Lebanese Seven Spices (Baharat) (or sub with equal parts allspice and black pepper)
- 2 teaspoons Salt (adjust to taste)
- 1 tablespoon Olive oil (for the cilantro-garlic sauté)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef cubes and sear until browned on all sides to lock in the juices.
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2
Add the water, cinnamon stick, bay leaves, and peppercorns. Bring to a boil, then skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 45-60 minutes until the meat is tender.
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3
While the meat is simmering, prepare the potatoes. Pat the potato cubes dry with a paper towel to ensure they crisp up properly.
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4
In a wide skillet, heat 1 cup of vegetable oil. Fry the potato cubes in batches until they are golden brown on the outside but not fully cooked through. Drain on paper towels and set aside.
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5
Once the meat is tender, strain the broth into a clean bowl and set the meat aside. Discard the whole spices (cinnamon, bay leaves, peppercorns).
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6
Wipe out the main pot and add a splash of oil. Sauté the diced onion until translucent and soft, about 5 minutes.
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7
Stir in the tomato paste and 4 minced garlic cloves. Cook for 2 minutes until the paste turns a deep brick red and smells fragrant.
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8
Pour the reserved meat broth back into the pot with the onions and tomato paste. Stir well to combine.
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9
Add the cooked beef cubes, the fried potatoes, Seven Spices, and salt. Gently stir, ensuring the potatoes don't break.
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10
Simmer the stew uncovered for 15-20 minutes, or until the sauce has thickened slightly and the potatoes are fork-tender.
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11
Prepare the 'Tasha': In a small frying pan, heat 1 tablespoon of olive oil. Add 4 crushed garlic cloves and the chopped cilantro. Sauté for 1-2 minutes until fragrant but still green.
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12
Pour the sizzling cilantro-garlic mixture over the stew. Stir gently once, turn off the heat, and let it sit covered for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Frying the potatoes before adding them to the stew is essential; it prevents them from disintegrating and adds a rich, roasted flavor. If you are short on time, you can use a pressure cooker for the meat to reduce the simmering time to 20 minutes. Always use homemade meat broth (the liquid from boiling the meat) rather than store-bought stock for an authentic depth of flavor. Be careful not to over-fry the garlic in the final step; if it turns brown, it will become bitter and ruin the delicate balance of the sauce. For a vegetarian version, omit the meat and use vegetable broth, adding extra fried cauliflower or chickpeas for texture.
🍽️ Serving Suggestions
Serve steaming hot over a bed of Lebanese Vermicelli Rice (Riz bi Sh'ayriyyeh). A side of fresh green peppers, radishes, and spring onions provides a crisp, peppery contrast to the rich stew. A dollop of plain whole-milk yogurt on the side helps balance the acidity of the tomato base. Pair with a simple Fattoush or Tabbouleh salad for a complete and healthy Middle Eastern feast.