התמונה להמחשה בלבדChtitha Batata (Algerian Potato Stew)
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In chtitha batata (algerian potato stew), cloves Garlic, small Red Chilli and tsp Ground Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt into a mortar; grind with a pestle until it forms a paste and mix until evenly combined. Add olive oil and mix dersa well.
- 2Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
- 3
Nutrition
- Calories
- 242
- Protein
- 4.6g
- Carbs
- 38.7g
Chef tips
This ensures they don't burn and become bitter, but instead release their full aroma. Children will enjoy mashing the soft potatoes into the couscous or fresh bread served alongside.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In chtitha batata (algerian potato stew), cloves Garlic, small Red Chilli and tsp Ground Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.