Lebanese potato stew (yekhnet batata)

Ingredients

• 2–3 tablespoons (30–45 ml)mild olive oil, plus a little extra if needed
• 1 largeonion, chopped
• 2 clovesgarlic, chopped
• 1 small handfulfresh coriander, chopped
• 4 mediumpotatoes, diced into 2–3 cm chunks
• 200 glamb or beef fillet, diced into small cubes about 1–2 cm thick
• 3 tablespoons (about 45 ml)tomato concentrate
• About 710 ml (3 cups), or enough to coverboiling water
• 1/4 teaspoonseven-spice
• 1/4 teaspoonblack pepper
• About 1/2 teaspoonsalt
• 1/2lemon, juiced
• Optional, to tastepomegranate molasses

Instructions

1. 1

   Soften the onion

   Heat 2–3 tablespoons of mild olive oil in a casserole dish. Add the chopped onion and sauté until golden, then stir in the coriander and garlic and cook for a few more minutes to make the stew base.

2. 2

   Brown the meat

   Add the diced lamb or beef and sauté over medium heat for a few minutes. To avoid a fatty taste, you can fry the meat separately before adding it.

3. 3

   Add the potatoes

   Cut the potatoes into bite-sized chunks about 2–3 cm wide. Add them to the onion and meat and sauté gently for a few minutes, adding a little more olive oil if needed.

4. 4

   Simmer the stew

   Stir in the tomato concentrate, seven-spice, black pepper and salt, then add enough boiling water to cover. Bring to the boil, lower the heat and simmer for around 20 minutes, until the potatoes are well cooked. Add an optional drizzle of pomegranate molasses if you like.

5. 5

   Season and serve

   Taste the stew and adjust the seasoning before turning off the heat. Squeeze over a little lemon when serving, to taste.

What is yekhnet batata?

Yekhnet batata is a Lebanese potato stew; “yekhne” refers to a stew and “batata” to potatoes. It pairs chunks of potato with meat in a gently spiced tomato broth.

This version builds flavour from onion, garlic and fresh coriander, then finishes with lemon. The tomato makes a light sauce rather than a thick, heavily reduced one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 16g protein, 43g carbs, 13g fat.

The potatoes provide most of the carbohydrate, while the meat contributes protein and some fat; the olive oil adds further fat. Pair a bowl with a crisp salad or extra non-starchy vegetables for a more balanced plate.

Build a fragrant base

Golden onion: give the onion time to soften and colour in the oil, since it sets the savoury foundation for the broth.

Garlic and coriander: add these after the onion so they cook briefly and release their aroma without scorching.

Choose and cook the meat

Lamb or beef: either works here; small, evenly cut cubes cook quickly and are easy to eat with the potatoes.

Separate frying: if you want to avoid a fatty taste, brown the meat in another pan and add it to the casserole. Drain excess fat before combining, if needed.

Get the potato texture right

Even chunks: cut the potatoes into pieces around 2–3 cm so they cook at a similar pace. The method also briefly sautés them before the liquid goes in, helping them take on the flavours in the pan.

Doneness: after about 20 minutes of simmering, check a piece with a fork. It should be tender all the way through but still hold its shape.

Keep the broth light

Water level: add boiling water just to cover the ingredients, as directed. This gives the potatoes room to simmer in a tomato-flavoured broth without making the sauce overly concentrated.

Seven-spice: the small amount adds warmth, while black pepper and salt round out the seasoning. Taste at the end, since the broth’s flavour develops as the potatoes cook.

Finish with lemon

Lemon juice: add it when serving rather than cooking it for the full simmer, so its fresh, tangy flavour remains noticeable. Let everyone adjust the amount to taste.

Serving: offer the stew hot with flatbread or rice to make a more substantial meal, or serve it on its own with a simple salad.

Recipe notes & tips

• Cut the potatoes into similar-sized chunks so they become tender at the same time.
• Use boiling water to bring the casserole back to a simmer promptly.
• Keep the simmer gentle once the stew comes to the boil to help the potato pieces hold their shape.
• Fry the meat separately if you prefer a less fatty-tasting broth.
• Add lemon a little at a time at the table, tasting as you go.

Variations

• Choose beef: use diced beef fillet in place of lamb for a different flavour.
• Add pomegranate molasses: drizzle in a little during the simmer for a sweet-sour note.
• Serve with rice: spoon the stew over rice to make the meal more filling.
• Add more lemon: offer extra wedges at the table for a brighter finish.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar 2–3 cm size so they cook evenly.
• Scorched garlic: add it after the onion has softened and cook it only for a few minutes.
• Too much water: add only enough boiling water to cover the ingredients, as the recipe directs.
• Boiling too hard: lower the heat after bringing the stew to the boil so the potatoes simmer gently.
• Under-seasoned broth: taste before turning off the heat and adjust the salt, pepper or lemon.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has thickened.

Frequently asked questions