Yakhnet Batata
يخنة بطاطا·(yakh-net ba-ta-ta)
Tabkha Yawmiye: The Weeknight Tanjara
If there is a smell that defines walking into a Lebanese home at 5:00 PM on a Tuesday, it is the qadha—garlic and fresh cilantro sizzling in hot oil. Yakhnet Batata is the ultimate everyday pot of food, a tangy, unpretentious tomato stew meant to be ladled generously over a mountain of vermicelli rice. The grandma trick here is all in how you treat the potatoes. Boil them raw in the stew and they turn to mush. Pre-fry them—or in our weeknight case, roast them—and they form a lipid barrier, becoming perfect little sponges that soak up the rich broth while holding their shape. It is the real deal, adapted for a modern kitchen without losing an ounce of its soul.
Ingredients
- beef stew meat1 lb
- olive oil5 tbsp
- yellow onion1 med
- Lebanese Seven Spice1 tsp
- Yukon Gold potatoes1 1/2 lb
- tomato paste3 tbsp
- low-sodium beef broth4 cup
- kosher salt1 1/2 tsp
- garlic6 clove
- fresh cilantro1 bunch
- lemon1 med
Method
- 01
Roast the potatoes to build a structural crust.
Preheat the oven to 400°F. Toss the cubed potatoes with 2 tablespoons of olive oil and a pinch of salt, then roast for 25 to 30 minutes until golden brown. This essential step prevents them from disintegrating in the stew.
- 02
Sear the beef and aromatics.
In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5 to 7 minutes. Stir in the chopped onion and Seven Spice, sautéing until the onions soften.
- 03
Simmer the broth until the meat is tender.
Pour in the broth and bring to a rolling boil, skimming off any foam that rises to the surface. Reduce the heat to low, cover tightly, and simmer for 45 to 60 minutes until the beef gives easily when pierced.
- 04
Build the stew.
Stir the tomato paste and salt into the pot until dissolved into a rich red broth. Gently fold in the roasted potatoes and let the stew simmer uncovered on medium-low for 10 to 15 minutes.
- 05
Prepare the qadha.
In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the crushed garlic and chopped cilantro for 2 to 3 minutes, stirring constantly until intensely fragrant and the garlic is a pale gold—do not let it burn.
- 06
Plunge the tempering into the stew.
Immediately pour the sizzling garlic-cilantro mixture directly into the simmering pot, giving it a gentle stir before turning off the heat. Serve hot over Lebanese vermicelli rice with a squeeze of fresh lemon juice.
Notes
The Seven Spice Shortcut.
If you cannot find Lebanese Seven Spice at your local market, you can substitute a blend of 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground black pepper to achieve an authentic flavor profile.
From Cook Lebanese in America.