Best Lebanese Roast And Mashed Potatoes Recipes

Lebanese Roast and Mashed Potatoes image

Provided by Vvn002

Categories Lebanese

Time 3h

Yield 4 serving(s)

Number Of Ingredients 19

1 kg roast meat
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove
1 onion
1 carrot
1 potato
1 pinch pepper
1 pinch nutmeg
1 pinch cinnamon
1 cinnamon stick
1 -2 laurel leaf
1 cup wine (optional)
1 1/2 kg potatoes (for the mashed potatoes)
500 ml milk
75 g butter
2 tablespoons flour (for the gravy)
2 tablespoons butter
salt

Steps:

Brown the meat on low heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the garlic, the onion, the carrot and 1 potato head. Add the pepper, the nutmeg, a little salt (be careful with the salt you will have to add it to the mashed potatoes too) and the cinnamon.
When brown add the wine, simmer for a bit then add water to cover the meat. Add the cinnamon stick and the laurel leaves.
Let it cook on medium heat.
When cooked remove it from its sauce and blend the sauce with the rest of the ingredients.
Put back the mix on fire, add 2 Tbsp of flour and 2 Tbsp of butter. Reduce the sauce till it has a viscous consistency.
Prepare the mashed potatoes: Boil the potatoes till cooked, then blend (with a little of the cooking water).
Put back on fire with the butter and the milk, mix till they becomes homogeneous and bring to a boil. The mix must have the consistency of a cake's dough.
When cold, cut the meat in thin round pieces (around 1cm at most).
Serve with mashed potatoes covered with gravy.
You prepare it by blending the meat sauce with the veggies and then reduce it on medium heat after adding 1 or 2 Tbsp flour.

Nutrition Facts : Calories 681.1, Fat 32.1, SaturatedFat 18.4, Cholesterol 80, Sodium 265.8, Carbohydrate 88, Fiber 10.4, Sugar 5.2, Protein 13.8

Batata Harra (Spicy Lebanese Potatoes) image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 large starchy potatoes
Vegetable oil, for frying
9 cloves garlic
1 tablespoon flaky sea salt
2 small, spicy fresh red or green chile peppers, plus more for serving
Juice of 2 lemons
1/4 cup chopped cilantro, plus more for serving
1/4 cup olive oil
1/2 teaspoon paprika

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.