Yakhnit Batata
Golden-fried potato chunks simmered in a savory tomato stew fragrant with coriander and garlic — the south Lebanese "poor man's dish" that proves great cooking requires nothing more than a few good vegetables and patience.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 800 g waxy potatoes, peeled and cut into 4 cm chunks
- 3 medium ripe tomatoes, diced
- 1 large yellow onion, diced
- 5 cloves garlic cloves, minced
- 0.5 cup, roughly chopped fresh coriander (cilantro)
- 5 tbsp olive oil
- 1 tbsp tomato paste
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground coriander
- 300 ml water
Instructions
- Heat 4 tbsp olive oil in a wide heavy pot over medium-high heat. Add the potato chunks and fry in the oil, turning occasionally, until golden-brown on multiple sides, about 10–12 minutes total. They do not need to cook through — just colour. Remove with a slotted spoon and set aside.
- In the same pot, add the diced onion and cook over medium heat 8–10 minutes until softened and golden.
- Add garlic and ground coriander, cook 1 minute until fragrant.
- Add the diced tomatoes and tomato paste. Stir and cook 5 minutes until the tomatoes collapse.
- Return the potatoes to the pot. Season with salt and black pepper. Add water, stir gently, and bring to a simmer.
- Cover and cook over low heat 20–25 minutes until the potatoes are completely tender but still holding their shape.
- Remove from heat, stir in fresh coriander and remaining olive oil. Serve with rice or pita bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Yakhnit Batata?
Golden-fried potato chunks simmered in a savory tomato stew fragrant with coriander and garlic — the south Lebanese "poor man's dish" that proves great cooking requires nothing more than a few good vegetables and patience.
Where is Yakhnit Batata from?
Yakhnit Batata comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Yakhnit Batata vegetarian?
No — as written, Yakhnit Batata includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground coriander in Yakhnit Batata?
The ground coriander called for here is part of the traditional recipe and gives Yakhnit Batata its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Yakhnit Batata?
In a Lebanese mains spread, Yakhnit Batata is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Yakhnit Batata ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.