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Spicy Potatoes & Cauliflower - Batata w Zahra Harra


Spicy potatoes or “Batata Harra” in Arabic is a very popular Lebanese side dish that's full of flavor and easy to make. In this recipe I have also introduce spicy cauliflower or "Zahra Harra" which is essentially swapping the potatoes for a low carb, guilt free option - cauliflower. Crispy, flavourful and packed with heat, you'll find both dishes delicious and very addictive. Since creating the cauliflower version of the spicy potatoes dish I am constantly making both any chance I get! Although they are essentially a side dish, you can also serve them both as a main dish with some warm pita bread and a salad.


Spicy Potatoes - Batata Harra

Batata Harra which literally translates to spicy potatoes consists of crisp golden cubes of potatoes tossed in olive oil, cilantro, garlic and chilli. This very basic yet flavourful dish is a very popular Lebanese side dish that can be prepared with a few ingredients that you probably already have in your kitchen. .


Spicy Cauliflower - Zahra Harra

Zahra Harra, or spicy cauliflower - a worthy knockoff of batata harra - consists of crisp golden cauliflower florets tossed in olive oil, cilantro, garlic and chilli. Aside from being a different take on a traditional dish, this version introduces a low carb option that you'll certainly enjoy.



How to Prepare the Potatoes and/or Cauliflower

  1. Fry - traditionally, this dish is prepared by first deep frying the potatoes until they are fork tender then tossing them in a large skillet with some olive oil, garlic, coriander and chilli. The same method would be applied to the cauliflower as well.

  2. Air Fry - this is my favourite way of preparing this dish. Air Fry the potatoes or cauliflower using just 1 tablespoon of oil until they are fork tender then toss them in a large skillet with some more olive oil, the garlic, coriander and chilli.

  3. Roast - setting your oven to 400°F, toss the potatoes or cauliflower in some olive oil and spread on a baking sheet. Bake until they are golden and crispy. Toss in a large skillet with garlic, coriander and chilli mix.


 

Spicy Potatoes - Batata Harra

Ingredients

6 yellow potatoes, cubed

2 table spoons olive oil

6 garlic cloves, minced

1 tsp chilli *

1 cup shopped cilantro, plus more for garnish

salt to taste


* I use sun dried chilli paste, however you can use any chilli paste or chilli flakes. Adjust quantity to the desired heat.


Directions

  1. Rinse the potatoes and scrub the skin. I do not peel my potatoes, however feel free to do so.

  2. Cut the potatoes into large cubes and soak in water for about 30 mins. Drain and pat dry

  3. Prepare the potatoes as desired - fry, air fry or roast - until they are fork tender and crispy

  4. In a large skillet, heat olive oil, add the garlic, chilli and half the cilantro. Saute until the garlic is golden in colour, about 2 minutes. Remove from heat and set aside.

  5. Once the potatoes are ready, transfer them to the skillet. Over medium heat, toss with the garlic mixture. Add the remaining half of the cilantro, season with salt.

  6. Remove from the heat and transfer to serving plate. Garnish with cilantro and serve.


 

Spicy Cauliflower - Zahra Harra

Ingredients

I cauliflower head, cut into florets

2 tablespoons olive oil

6 garlic cloves, minced

1 tsp chilli *

1 cup shopped cilantro, plus more for garnish

salt to taste


* I use sun dried chilli paste, however you can use any chilli paste or chilli flakes. Adjust quantity to the desired heat.


Directions

  1. Rinse the cauliflower, cut into florets and pat dry.

  2. Prepare the cauliflower as desired - fry, air fry or roast - until they are fork tender, lightly browned and crispy

  3. In a large skillet, heat olive oil, add the garlic, chilli and half the cilantro. Saute until the garlic is golden in colour, about 2 minutes. Remove from heat and set aside.

  4. Once the cauliflower florets are ready, transfer them to the skillet. Over medium heat, toss with the garlic mixture. Add the remaining half of the cilantro, season with salt.

  5. Remove from the heat and transfer to serving plate. Garnish with cilantro and serve.



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