Hot appetizers · The home kitchen
Batata Harra
Batata harra brings together crisp potatoes, garlic, cilantro and a lively chili finish. Roasting the cubes keeps this home version manageable while a quick final toss in the skillet coats them with fresh flavor. Serve straight away with other mezze, grilled vegetables or a simple bowl of cool yogurt. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Batata Harra recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Rest / chill
- 0 min
- Total
- 50 min
Ingredients
- 750 g potatoes, cut into 2 cm cubes
- 45 ml olive oil
- 4 garlic cloves, minced
- 30 g cilantro, chopped
- 15 ml hot pepper sauce
- 30 ml lemon juice
- 1 tsp salt
Method
Heat oven to 220°C/425°F. Rinse potato cubes and dry thoroughly. Toss with 30 ml oil and salt; spread on a tray.
Roast 30–35 minutes, turning halfway, until tender inside and crisp at the edges.
Warm remaining oil in a large skillet. Stir garlic for 30 seconds, add cilantro and pepper sauce for 30 seconds, then add potatoes and lemon. Toss for 1 minute and serve immediately.
Make it your own.
- Dry potatoes help browning.
- Add more hot sauce at the table rather than overwhelming the herbs.