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Vegan MoFo #19: Lebanese Potatoes with Garlic and Coriander

Posted Oct 28 2011 8:29pm

Evening all, I hope everyone’s having a good start to the Halloween weekend! I myself am tearing away from my wonderful weekend with the visiting mama to write my penultimate MoFo post, so consider yourselves very lucky.

Now I’d have loved to come up with a Halloween inspired recipe – but Arab cuisine doesn’t really lend itself to ghouls and ghosts. Instead, I’m continuing my tribute to lebanese food with my take on batata bil kizbara.

Little bit of a back story on this one.

On my first night in Lebanon, I just so happened to be fasting as it was during Ramadan. I wouldn’t usually fast while travelling I figured it was a short flight and I could probably find something to eat once we got to the apartment where we were staying – no sweat, right?

Wrong. The flight was noisy and uncomfortable, traffic was a nightmare when we landed, and once we got home the only thing in the fridge was a questionable looking piece of cheese and a half empty ice tray. Before I had a nervous breakdown our family friends suggested we order take-out from a little place down the road. I took one look at the menu which consisted of the traditional Lebanese fare – hummus, tabbouleh, babaghanoush, fatayer etc. and was sold.

We ordered a large spread of mezze’s and dug in as soon as the sun went down. It was that fateful night that I had my first taste of the truly incredible culinary invention that is batata bil kizbara. Crispy potato cubes with garlic, fresh coriander, and a generous soaking of olive oil and lemon. Otherwise known as heaven in potato form.

I had reservations about trying this with sweet potatoes at first – I couldn’t be sure if the incredible tangy and garlicy flavour I’d grown to love so much would translate.

But really, you can never go wrong with sweet potatoes. I needn’t have worried.

Serves 2

2 sweet potatoes, cubed*

1/2 cup fresh coriander, chopped

4 cloves of garlic, minced

Juice of half a lemon

Salt and pepper to season

2 T olive oil

* Feel free to use white potatoes for a more traditional taste – although I assure you it’s just as delicious like this.

 

Toss potatoes with the garlic, coriander, salt, pepper and olive oil. Roast for about 20 minutes or until 3/4 done.

Mix well making sure to turn the potatoes and squeeze in the lemon juice then roast until crispy.

Easy, peasy, perfect.

Served alongside some spinach socca and garlic roasted hummus. (Green and orange, kind of Halloween-y?)

 

What’s your favourite way to have sweet potatoes?

Any exciting halloween weekend plans or costumes? 

Until next time!

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