Lebanese 'batata wah bayd’ mfarakeh (Potato and egg)

Scrambled eggs, potatoes and warm spices are cooked to create this delicious side dish. Topped with fresh coriander or parsley and served with khebez (Lebanese pita bread) and tea, this is Lebanese comfort food at its best.

Credit: Tammi Kwok

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

LISTEN TO

Love language: Pat Abboud’s relationship with his Teita changed when he learned to speak Arabic

SBS Audio

04/07/202433:09English

Ingredients

• 4 medium potatoes
• 4 eggs
• 1 small brown onion
• 1 clove garlic, crushed (optional)
• 1 tbsp of ghee
• 1-2 tsp of continental Lebanese mixed spices (7 spices)
• 1 tsp of salt
• Lebanese flatbread, to serve
• Pickles and olives, to serve
• Parsley or coriander, to garnish

Instructions

1. Peel, wash and dice potatoes into 1-2 cm pieces. Peel and dice the onion into similar-sized pieces.
   
2. In a large non-stick pan over medium heat, melt the ghee. Add the onions and cook, stirring, until golden. Add the diced potatoes, toss and turn them for a couple of minutes so they don’t stick to the pan. Add salt and a splash of water. Cover the pan with a lid and reduce to low heat. Keep checking and turning the potatoes every 2 minutes until the potatoes are soft.
   
3. Meanwhile, beat the eggs. Once the potatoes are cooked, add the eggs and the spices, mixing them well to blend with the potatoes. Cover the pan for a further 2 minutes, before uncovering and stirring the mixture through to ensure that the potatoes and eggs are completely cooked.
   
4. Serve with Lebanese bread, pickles and/or olives and garnish with fresh chopped coriander or parsley.

Note

• In this version, diced onions are slowly caramelised until deeply golden. Cubed potatoes are tossed in along with a splash of water and the pan is covered to allow the potatoes to steam until nearly tender. The tender potatoes are pan-fried for a bit to lightly brown, then beaten eggs are folded in gently to cook just until set.

This recipe is by Patrick Abboud as part of the podcast series Grand Gesture. Food styling and photography by Tammi Kwok.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

LISTEN TO

Love language: Pat Abboud’s relationship with his Teita changed when he learned to speak Arabic

SBS Audio

04/07/202433:09English