Batata hara à la Siham

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, MezzeCuisine: Arabic, Lebanese




Cooking time


Total time



I’ll never forget that moment. I was looking around on Instagram and hit upon a video of Siham. She was preparing her version of Batata Hara and instantly I knew that this was also my version of Batata Hara. Well, actually it was the version I had been looking for all my life. And the day cane that I prepared it. My kitchen was filled with these fantastic smells. This was home coming joy. The taste, exactly right. People, forget about the other Batata Hara recipes, this is the one.


  • 1,5 kilo firm potatoes

  • 1 bulb garlic

  • 2 bouquets fresh coriander

  • 2 table spoons paprika powder

  • 1,5 table spoon cayenne pepper

  • 0,3 liter sunflower oil

  • 0,2 liter olive oil

  • 1 lemon (juice)

  • salt


  • Peel the potatoes en cut them up in even dices of 1 by 1 cm.
  • Peel all the garlic cloves and grate them.
  • Cut the coriander leaves.
  • Preheat a frying pan and pour in 4 centimeters of sunflower oil. Heat this up and then fry the potato dices for 10 minutes until nice brown and crispy.
  • Preheat another frying pan in the meantime and pour in 200 ml of olive oil. Fry the garlic tenderly for 5 minutes. They should not turn brown. Then bring in the coriander and the paprika powder en the cayenne pepper. Mix everything well into a nice paste. Then bring in the salt and also the lemon juice.
  • Take the potatoes out of the pan, add the garlic paste and mix well until all the potatoes have become acquainted with the paste… And then … hush ….
    Haal de aardappelblokjes uit de pan en doe ze in een kom. Schep de knoflookpasta erbij en roer net zo lang goed om totdat alle aardappels kennis hebben gemaakt met de pasta. En dan…. ik zeg niets…

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