Yakhni Batata (Potato Stew)

This is a dish I have only ever seen at home. I don’t know if it’s something only my family does or if others make a variation of it but I do know it’s beyond delicious. This one specifically really wins my heart over. The aroma and flavor of this supercedes anything else for me. Give it a try!

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Serves: 4

Time: 1.5 hours

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Ingredients

• 1 lbs Ground Beef

• 3 White Potatoes

• 5 Garlic Cloves

• 1 tbsp Bharat

• 1 tbsp Salt

• 1 Yellow Onion

• 1 tbsp Olive Oil

• 4 cups Avocado Oil

• 1 tbsp Cumin

• 1/2 cup Parsley

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Instructions

Peel and grate a yellow onion into a medium mixing bowl. Add the ground beef, tbsp of salt, and tbsp of bharat. Mix well and form into golf ball sized meatballs. Place in an oven safe tray and bake at 425F for 20 minutes then remove and keep to the side.

Dice up the potatoes and soak for a few minutes to remove the starch. Let them dry completely and then deep fry in the avocado oil until golden brown. Then remove and place on a paper towel so the oil gets absorbed.

Place a large heavy bottom pot on medium heat. Add the olive oil and drop in the meatballs. Toss them around so they get coated in oil and allow them to sear until they develop a nice color. Add the potatoes and just enough boiling hot water to cover the potatoes. Let it simmer for 10 minutes.

Place a small pan on high heat then drop to medium. Add olive oil, crushed garlic, cumin, and the cilantro. Flash fry until fragrant and immediately drop into the stew.

Serve with vermicelli rice and garnish with more cilantro, aleppo pepper, and enjoy.