Palestinian Potato Stew – How to Prepare Palestinian Potato Stew

Palestinian Potato Stew – How to Prepare Palestinian Potato Stew

Palestinian Potato Stew is a delicious and well-known dish in the Levant, with slight variations in its preparation depending on the country. This stew is a favorite among both adults and children due to its hearty ingredients, including meat and potatoes, which are rich in nutritional value.

The preparation time for the ingredients is about 30 minutes, while the cooking time is around an hour and a half.

Ingredients for Palestinian Potato Stew:

 

• 4 large potatoes
• 1 kilogram of meat, cut into cubes
• 8 cloves of mashed garlic
• 1 onion, quartered
• 6 chopped tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon dried coriander
• 1 teaspoon black pepper
• 5 cardamom pods
• Cinnamon sticks (as desired)
• Bay leaves
• 1 tablespoon salt
• 2 tablespoons corn oil
• 4 tablespoons ghee (clarified butter)
• Corn oil for frying

How to Prepare Palestinian Potato Stew:

1. Prepare the Potatoes:
   Cut the potatoes into medium-sized cubes. In a frying pan, heat corn oil and fry the potato cubes until golden. Place the fried potatoes on kitchen paper to absorb excess oil, then set aside.

2. Cook the Meat:
   In a large pot over medium heat, melt the ghee and add the meat cubes. Stir until the meat is browned and cooked through.

3. Add 1 tablespoon of salt, 1 teaspoon of black pepper, the quartered onion, and half of the mashed garlic to the meat. Stir until the onion softens.

4. Add Water and Simmer:
   Pour in enough hot water to cover the meat. Add the cardamom pods, cinnamon sticks, and bay leaves, then let the mixture simmer for about 45 minutes, or until the meat is tender.

5. Add Tomatoes and Tomato Paste:
   Once the meat is cooked, add the chopped tomatoes and 1 tablespoon of tomato paste. Bring the pot to a boil, stirring to combine the ingredients.

6. Add Potatoes and Lemon Juice:
   Add the fried potatoes and lemon juice to the pot. Let the stew cook for an additional 20 minutes on medium heat until the potatoes and meat absorb the flavors and the sauce thickens.

7. Prepare the Garlic and Cilantro Mixture:
   In a small pan, heat a little corn oil. Add the remaining garlic and the chopped cilantro. Stir-fry for a few minutes until fragrant, then pour this mixture over the stew.

8. Final Cooking:
   Allow the stew to continue cooking on low heat until fully done. Transfer the stew to a serving dish, and garnish with chopped parsley and toasted pine nuts if desired.

Serve the Palestinian Potato Stew hot, accompanied by rice with vermicelli for a complete and satisfying meal. Enjoy!