Elevate Your Dishes with Batata Harra and Tabchilli’s Three-Month Fermented Hot Sauce

The Essence of Batata Harra

Batata Harra, which translates to “spicy potatoes” in Arabic, is a beloved staple in Middle Eastern households. Typically made with cubes or wedges of potatoes that are fried until crisp and then tossed in a spicy mix of coriander, chili, and garlic and fermented hot sauce this dish is celebrated for its vibrant flavor and satisfying texture. It’s commonly served as part of a larger mezze platter or as a hearty side dish that complements various main courses.

The Essence of Batata Harra

• Potatoes
• Garlic
• Fresh coriander
• Chili peppers
• Olive oil

Tabchilli’s Three-Month Fermented Hot Sauce: A Culinary Revolution

Introducing Tabchilli’s fermented hot sauce into the preparation of Batata Harra is more than just adding heat; it’s about deepening the flavors. The fermentation process, lasting three months, allows natural bacteria to enhance the sauce’s complexity and richness while mellowing its fiery edge. When infused in high-quality extra virgin olive oil, the sauce not only carries robust flavors but also incorporates a smooth, velvety texture that complements the crispy potatoes beautifully.

Benefits of Fermentation:

• Enhanced flavor complexity
• Increased nutritional value
• Natural preservation
• Probiotic properties

Recipe: Batata Harra with a Fermented Hot Sauce Twist

Elevate the traditional Batata Harra by incorporating Tabchilli’s unique hot sauce. Here’s how you can bring this dish to life in your kitchen.

Ingredients:

• 1 kg potatoes, peeled and cubed
• 4 tablespoons extra virgin olive oil (infused with Tabchilli’s hot sauce)
• 1 teaspoon cumin seeds
• 4 cloves garlic, minced
• 3 tablespoons Tabchilli’s fermented hot sauce
• Salt and freshly ground black pepper, to taste
• 1/2 cup fresh coriander, finely chopped
• Juice of one lemon

Preparation Steps:

1. Boil the Potatoes: Begin by boiling the cubed potatoes in salted water until they are just tender but still firm. Drain and set aside to dry.
2. Infuse the Oil: Heat the extra virgin olive oil infused with Tabchilli’s hot sauce in a large skillet over medium heat. Add the cumin seeds and garlic, sautéing until they start to golden, releasing their aromatic essence.
3. Fry the Potatoes: Increase the heat to high and add the boiled potatoes to the skillet. Fry them until they are golden and crispy on all edges.
4. Add the Hot Sauce: Reduce the heat to medium and stir in Tabchilli’s fermented hot sauce, ensuring all potato cubes are evenly coated. Season with salt and pepper.
5. Finish with Freshness: Remove from heat and stir in the chopped fresh coriander and lemon juice, mixing thoroughly to distribute the fresh flavors.
6. Serve: Serve hot as part of a mezze platter or as a delicious side dish to your favorite grilled meats or vegetables.

Batata Harra with Tabchilli’s three-month fermented hot sauce is more than just a dish; it’s a taste experience that bridges traditional Middle Eastern cooking with contemporary culinary innovations. The spicy, tangy, and slightly fermented flavors wrapped in a crispy potato exterior make it an irresistible addition to any meal. Whether you’re hosting a dinner party or simply spicing up your weekday menu, this version of Batata Harra promises to delight your palate and enrich your dining experience.

Embrace the culinary journey with Tabchilli’s fermented hot sauce, and let it inspire you to transform traditional recipes into modern masterpieces.