Batata Harra With Ras El Hanout Food

LEBANESE SPICED POTATOES (BATATA HARRA)

Steps:

• Heat canola oil and fry medium size cubed potatoes until crisp.
• Remove onto a paper towel lined plate.
• In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
• Mix well and add lime juice.
• Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
• Enjoy!

RAS EL HANOUT

Steps:

• Combine all ingredients and mix well. Store in an airtight jar.

BATATA HARRA WITH RAS EL HANOUT

Steps:

• Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
• Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
• Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
• Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football....

BATATA HARRA (SPICY LEBANESE POTATOES)

Steps:

• Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
• Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
• While the oil heats, cut the potatoes into cubes.
• Fry the potatoes until golden, 5 to 7 minutes.
• Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
• Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
• Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

RAS EL HANOUT ROASTED POTATOES

Steps:

• Preheat the oven to 425F/220?C/Gas mark 7.
• Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
• Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.

RAS EL HANOUT

Steps:

• Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl.
• Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above.
• Remove seeds and veins from dried chipotles and break apart.
• Break up nutmeg in a mortar and pestle.
• Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices.
• Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind.
• Store in a glass jar under regrigeration.
• A typical slather to make is to combine 1 Tbsp of this blend with 1 Tbsp of Spanish smoked paprika. Crush at least one large clove of garlic into a paste with Kosher salt. Combine with the paprika and Ras, then add olive oil and the juice of one lemon. Slather over chicken, lamb, or fish and roast until done.