Thursday, September 12, 2019

Batta Harra #Improvcooking

      For this September 2019 , Improve cooking challenge , the ingredients chosen were Potato and coriander . I decided to make this Batta Harra - A Middle-Eastern  skillet potatoes.

    This potato dish is flavorful with fresh garlic, coriander leaves along with the spices. Addition of lemon juice enhances the taste......

 Batta Harra literally means spicy potatoes. It is a popular dish in Lebanon. It is a simple lenanese style spiced potatoes with herb mainly coriander leaves.

 As it is made in skillet , it is also called as Mediterranean skillet potatoes.

Requirements : 

Half Kilo Potatoes
Fresh Coriander leaves 
5 clove of garlic
1 tsp chilli powder 
1 tsp coriander powder
1/4 tsp chilli flakes 
1/4 tsp crushed coriander seeds
1/4 tsp turmeric powder 
Salt to taste
1 tbs vegetable oil
1 tbs lemon Juice

Method : 

 Wash and peel the skin of the potatoes.
 Boil the potatoes till they are cooked half way.
 Let the potatoes cool and cut into cubes.
 Heat the oil in a skillet , add the chopped garlic , chilli flakes , crushed coriander seeds  and saute.
 Add the cubed potatoes and toss well.
When the potatoes are roasted well , add in the chilli powder , curry powder and salt.
 Roast for few minutes.
Add the chopped coriander leaves and toss again.
Sprinkle lemon juice and serve.
Batta Harra is ready to serve.

Note : 
 The potatoes can be cubed and deep fried in oil instead of boiling.

 Parsley and dill can be used as other fresh herbs......

Improv Cooking Challenge
Coriander & Potatoes

    • Egyptian Sanyet el Batates by Pandemonium Noshery
    • Batata Harra by Sara's Tasty Buds
    • Middle Eastern Potatoes by A Day in the Life on the Farm
    • Indian-Style Potatoes - Khatta Aloo by Palatable Pastime
    • Chatpata Dhaniya Aloo by Sizzling Tastebuds
    • Cilantro Steak Potato Bowls by Cookaholic Wife

    • Tuesday, September 10, 2019

      Loquamat #Eattheworld

        For this September 2019 , Eat the World challenge , We are cooking from Egypt. I had chosen Loquamat for this challenge. This dish is common in many middle eastern countries called in different names.

           Luqmet el qadi (لقمة القاضي are small , round donuts that are crunchy on the outside and soft and syrupy on the inside . They are often served with dusted cinnamon and powdered sugar . The name literally translates to "The Judge's Bite".

           Lokma ( Turkish ), also known as Luqma ( Arabic: لقمة),   Loukoumades ( Greek : λουκουμάδες), and other names in other languages are pastries made of leavened and deep fried dough , soaked in syrup or honey. Sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13 th century by al- Baghdadi as luqmat al Qadi ( لقمة القاضي ) ,  Judge's Morsels . 
         The yeasted dough is deep fried in oil and soaked in sugar syrup .

      Requirements :

        2 cup all purpose flour
        2 tbs corn flour
        1 tsp sugar 
        1/2 tsp cardamom powder
        1 1/4 cup lukewarm water
        1 tsp instant dry yeast

       For Sugar syrup :
      2 cup sugar 
      Quater cup water 
      Half tsp Cardamom powder 
      1 tsp rose water

      Method : 

       In a bowl , add the flour , corn flour ,sugar , yeast , cardamom powder  and mix well.

       Add in the luke warm water and mix well without lumps. The batter must be smooth and creamy.

       Let the batter rest for an hour for the yeast to make it airy.

       In the mean time , combine sugar and water . Bring to boil and make sugar syrup of one string consistency. Add in the cardamom powder and rose water to the syrup  and mix well. Add saffron strands if adding to the syrup.

      Heat oil in a pan , reduce the flame to medium.

      Pour a spoonful / a small pebble size batter with hand into the hot oil.

      Deep fry till the dumplings become golden brown.

      Arrange the fried dumplings on a flat plate and pour the sugar syrup with a laddle on top of all the dumplings.

      Serve the Loquamat at room temperature.

      Note :

       The syrup must be at one string consistency , which gives them a golden glow......

      Adding corn  flour gives a crunchy texture on outside while the inside will be soft.

      Mashed potato can be used instead of corn flour.


      Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

      Culinary Adventures with Camilla:" target="_blank">Lahma Bil Basal (Egyptian Beef in Onion Sauce)
      Literature and Limes: Taameyya
      Pandemonium Noshery: Ful Medames
      Amy’s Cooking Adventures: Ghorayebah Cookies
      The Gingered Whisk: Basbousa Cake Recipe
      A Day in the Life on the Farm:" target="_blank">Koshary
      Sara’s Tasty Buds: Luqmet el qadi