Best 3 Chtitha Batata Algerian Potato Stew Recipes

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BATATA MERHIYA (ALGERIAN MASHED POTATOES LAYERED WITH BEEF )



Batata Merhiya (Algerian Mashed Potatoes Layered With Beef ) image

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

1 lb potato, peeled, boiled until tender
2 tablespoons butter
1 teaspoon salt
2 teaspoons olive oil
1 small onion, finely chopped
1/2 lb ground beef
1/4 teaspoon pepper
1 medium egg, beaten
2 ounces gruyere cheese, grated

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)



Chtitha Batata (Algerian Potato Stew) image

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

4 cloves garlic, peeled and halved
1 small fresh red chile pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons olive oil
1 ½ pounds new potatoes, halved
1 tablespoon tomato paste
water to cover
salt to taste

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)



Yakhanit Batata (Potato Stew) image

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

3 lbs potatoes
1 lb boneless lamb shank (or beef stew meat)
1/3 cup chopped parsley or 1/3 cup cilantro
1 minced garlic clove
1 chopped onion
2 tablespoons lemon juice (optional)
2 tablespoons canola oil (or 1 tablespoon ghee)
oil (for frying)
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon rosemary
salt

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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