Best 3 Chtitha Batata Algerian Potato Stew Recipes
BATATA MERHIYA (ALGERIAN MASHED POTATOES LAYERED WITH BEEF )
From the The Great Book of Couscous by Copeland Marks. Algerian comfort food. Use as a side dish or a main dish with a nice salad.
Provided by Brenda.
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash potatoes with butter and salt.
- Heat oil in skillet, add onion, beef and pepper.
- Saute for 5 minutes.
- Drain beef mixture.
- Butter a 1 quart casserole.
- Put half of the potatoes in the bottom of the dish.
- Add the meat mixture and cover with the remaining mashed potatoes.
- Smooth the surface.
- Cover with the beaten egg and sprinkle with cheese.
- Bake in 350 degree oven until the surface is golden about 30 minutes.
Nutrition Facts : Calories 241.7, Fat 14.9, SaturatedFat 6.9, Cholesterol 77.3, Sodium 486.8, Carbohydrate 14.6, Fiber 1.9, Sugar 1.2, Protein 12.4
CHTITHA BATATA (ALGERIAN POTATO STEW)
This authentic Algerian potato stew is made with dersa, a spicy chile and garlic paste. It's delicious on its own as a vegan or vegetarian main, or served as a side to meat or fish. An easy way to enjoy North African cuisine at home with easy-to-find ingredients!
Provided by Djam
Categories African Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
- Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
- Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 32.8 g, Fat 7.2 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 377.6 mg, Sugar 2.2 g
YAKHANIT BATATA (POTATO STEW)
If you are a stew lover, this is the one for you! A rich deep blend of flavors. Lamb slowly cooked with potatoes and garnished with parsely/cilantro. A dish sure to fill your eyes and stomach. Posted for ZWT6. A Syrian recipe
Provided by Elaniemay
Categories < 4 Hours
Time 2h15m
Yield 1 stew, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
- Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
- Saute the onion. When translucent, add mined garlic and stir for a minute.
- Then add the meat and stock to the onion and stir in the potatoes.
- Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
- Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
- Serve hot with peppered rice.
Nutrition Facts : Calories 297.3, Fat 10.8, SaturatedFat 3.2, Cholesterol 51, Sodium 49, Carbohydrate 31.5, Fiber 4.1, Sugar 1.9, Protein 18.6
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