Yakhni Batata translates to "potato stew," and it's easily one of my favorite dishes to make during the fall and winter months. There's something so comforting about a warm bowl of this stew on a cold day. It's a combination of golden fried potatoes and juicy kufta, finished with a fragrant garlic, cilantro, and cumin topping. It's a really unique combination of flavors that I don't come across too often, even in Levantine cooking. It's simple, hearty home cooking that always brings me a little nostalgia and reminds me why I love this food so much.
Yakhni Batata:
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Ingredients
3–4 medium white potatoes
Neutral frying oil, as needed
2 lbs (900 g) ground beef (90% lean)
1 medium yellow onion, grated
1 tbsp Arabic 7 spice
2–3 tbsp reserved frying oil
Boiling water, enough to just cover the meat and potatoes
Salt to taste
6–8 garlic cloves, minced
3–4 tbsp olive oil
1 tsp ground cumin
½ cup fresh cilantro, finely chopped
For the Vermicelli Rice
2 cups (400 g) long-grain rice
1 cup (about 50 g) vermicelli noodles
2 tbsp ghee or reserved frying oil
4 cups Water
Salt to taste
Instructions
1. Prepare the Potatoes
Peel the 3–4 white potatoes and cut them into approximately 1-inch (2.5 cm) pieces.
Place the potatoes in a bowl of cold water and allow them to soak for a few minutes to remove some of the excess starch.
Drain thoroughly and spread the potatoes onto a clean kitchen towel or tray. Allow them to dry completely for 15–20 minutes before frying.
2. Prepare the Kufta
In a large mixing bowl, combine 2 lbs (900 g) ground beef, 1 grated yellow onion, approximately 1 tbsp Arabic 7 spice, and salt to taste.
Mix thoroughly until the ingredients are evenly incorporated and the meat develops a slightly sticky consistency.
Allow the mixture to rest for 10–15 minutes, then roll into small meatballs, approximately the same size as the potato pieces.
Arrange the kufta on a tray, cover, and refrigerate until ready to cook.
3. Fry the Potatoes
Heat a pot of neutral frying oil to 350°F (175°C).
Working in batches, carefully add the dried potatoes to the hot oil. Fry until they develop a beautiful golden-brown exterior.
Remove the potatoes using a slotted spoon and transfer them to a paper towel-lined tray to drain any excess oil.
Frying the potatoes before adding them to the stew gives them a richer flavor, a beautiful golden color, and helps them maintain their shape as they simmer.
4. Prepare the Stew
Heat 2–3 tbsp of the reserved frying oil in a large, heavy-bottomed pot over medium-high heat.
Add the prepared kufta in batches, allowing the meatballs to sear until they develop a browned crust on at least two sides. Avoid moving them too early so they can develop a good sear without breaking apart.
Once all the kufta has been browned, return everything to the pot along with the fried potatoes.
Pour in enough boiling water to just barely cover the meat and potatoes. Season generously with salt.
Bring the stew to a gentle simmer, cover, and reduce the heat to low.
Allow everything to cook for approximately 20 minutes, or until the meatballs are fully cooked and the potatoes are tender.
5. Prepare the Vermicelli Rice
While the stew simmers, rinse 2 cups (400 g) of rice thoroughly until the water runs mostly clear.
Heat 2 tbsp ghee or reserved frying oil in a separate pot over medium heat.
Add 1 cup vermicelli noodles and toast, stirring frequently, until golden brown.
Add the rinsed rice and stir to coat the grains in the fat.
Season with salt and add the water. Bring to a boil, then cover and reduce the heat to low.
Cook until the water has been absorbed and the rice is tender. Remove from the heat and allow it to rest, covered, for 5–10 minutes before fluffing.
6. Prepare the Adha (Tikliyeh)
This final step brings the entire stew together. In a small frying pan, heat 3–4 tbsp olive oil over medium heat. Add 6–8 minced garlic cloves and fry briefly until fragrant and just beginning to turn golden.
Add 1 tsp ground cumin and ½ cup finely chopped cilantro, stirring continuously until the mixture becomes intensely fragrant and begins to bubble and froth.
Immediately pour the hot garlic and cilantro mixture directly into the simmering stew.
Gently stir to distribute the flavors throughout the broth, then remove from the heat.
Serve hot and enjoy!