Egypt 
VEGAN EGYPTIAN BATATA HARRA
Equipment
- Large skillet or
frying pan - Wooden spoon or
spatula - Knife
- Cutting
board
Ingredients
- 4 medium potatoes peeled and diced into cubes
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 red chili pepper seeds removed and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt or to taste
- Juice of 1 lemon
- Handful of fresh cilantro chopped
Instructions
- Place the diced potatoes in a pot of salted water and bring it to a boil. Cook the potatoes until they are tender but still firm. Drain and set aside.
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the chopped onion to the pan and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and chopped chili pepper to the pan and sauté for another 2 minutes.
- Add the cumin, coriander, paprika, and salt to the pan. Stir well to coat the onions, garlic, and chili with the spices.
- Add the cooked diced potatoes to the pan and toss them gently to coat them with the spice mixture. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
- Remove the pan from heat and drizzle the lemon juice over the potatoes. Toss them gently to distribute the lemon juice evenly.
- Sprinkle the chopped cilantro over the potatoes and give it a final toss.
- Transfer the vegan Egyptian Batata Harra to a serving dish.
- Serve the Batata Harra hot as a side dish or as a main course with bread or rice.
Notes
NUTRITIONAL FACTS:
Calories: 192 | Total Fat: 7g | Total Carbohydrates: 30g | Dietary Fiber: 4g | Protein: 4g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
