22 February 2016

Lebanese Potatoes and Eggs~SRC Reveal

Yum
Welcome back to the Secret Recipe Club.  I was so thrilled and a bit nervous, to get Tara from Tara's Multicultural Table as my partner this month.  I know Tara from a couple of different foodie groups and she is a consistently wonderful chef and to recreate one of her recipes, well, I'm shaking a little bit.



Tara is a stay-at-home mom for her two littles and lives in West Virginia.  Someday I hope to visit West Virginia, and if I do, I'm inviting myself to Tara's for lunch.  She's a traveler and loves many types of cuisines.  So do I.

I went through Tara's extensive list of recipes, which is sorted by CONTINENT and food group, by the way.  Knees are knocking together, now!   When I saw Loco Moco, I did find myself calming down, as I love this and it isn't too hard to make!  I settled on the Egg category because we love eggs and when I did, I knew I made the right choice, because then I found this: Batana Wa Bayd Mfarakey.  Just for fun, though, I checked out the European section and found these fabulous Vanilla Crescent Cookies, which look like they'd melt in your mouth.

Lebanese Potatoes and Eggs





You think I have lost my mind, don't you?

It is simply Lebanese Potato and Eggs, and the deliciousness comes from the technique, as the ingredients are very familiar, to all of us.

Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
6 servings
Ingredients
2 tablespoons olive oil
2 medium onions, diced
3 pounds russet potatoes, peeled and cubed (1/2 inch)
salt and pepper to taste
2 tablespoons chopped fresh herbs (parsley, oregano, thyme, rosemary)
8 eggs
In a large pot, heat oil over medium heat. Add onions and cook, stirring often, until soft, 2-3 minutes. Do not let them brown. Reduce heat to medium low and cover, stirring about every 10 minutes. When they begin to release liquid, reduce heat to low and cook, stirring occasionally, for 30 minutes.
As the onions cook, spread out the cubed potatoes in a large colander. Sprinkle with salt, tossing to coat, and let sit for about 5 minutes. Rinse with cold water.
As the onions turn a dark golden color, remove cover and increase heat to medium. Stir in potatoes, salt to taste, and fresh herbs. Cover pot again and reduce heat to low. Cook, stirring occasionally, until potatoes soften. Drizzle a little olive oil and increase heat to medium to crisp the potatoes, if desired. Season with salt and pepper to taste.
Stir in eggs until they begin to separate and cook. Remove from heat and continue stirring until the eggs finish cooking from the heat of the potatoes and onions. Serve immediately.

I was correct that the technique in cooking was key here.  Even at the lowest setting on my stove, I burned the onion.  I have to say, though, these were quite yummy and I will try it again!




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