Potato and Meat Packet (Waraket Batatis bil Lahma) – Cooking Tutorial

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Potato and Meat Packet (Waraket Batatis bil Lahma) – Cooking Tutorial

Potato and meat packet (Waraket Batatis bil Lahma) is one of the most popular and beloved dishes in Egypt.

It is known for its simplicity, easy preparation, and the fact that it doesn’t require many ingredients — everything needed is usually available in any home. The dish mainly consists of meat and potatoes, combined with a variety of spices and onion slices.

It is always served hot, so you can enjoy its rich, melting flavor. This recipe is very popular in Egyptian households thanks to its great taste and ease of preparation. Today, we’ll go through the full details of how to make it.

Ingredients for Potato and Meat Packet

Potato and Meat Packet (Waraket Batatis bil Lahma)

 
Serves 2–3 people

  • ½ kilogram small cuts of beef (moza or veal)

  • 2 medium onions, sliced

  • 4 large potatoes

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon meat spices

  • 1 teaspoon ground nutmeg

  • 1 teaspoon garlic powder

  • Some vegetable oil

  • Baking parchment (butter paper)

  • Aluminum foil

How to Cook Potato and Meat Packet

  1. Slice the onions and potatoes into rings and wash well. Cut the meat into medium-sized cubes and wash them thoroughly too.

  2. Prepare all the ingredients in front of you to make the cooking process easier.

  3. In a medium baking tray, place the onion slices. Add the spices, black pepper, nutmeg, salt, and garlic powder. Rub the onions well with the spices.

  4. Add the meat to the onion-spice mixture and mix thoroughly so the meat absorbs all the flavors.

  5. Add the potato slices on top of the meat and onions. Pour some vegetable oil over the mixture and stir well so that the potatoes and meat are fully coated and combined.

  6. Take a large baking tray or sheet pan. Lay down a sheet of aluminum foil, then place a sheet of parchment paper on top. Place a portion of the potato-meat-onion mixture inside, fold the paper tightly to seal into a packet, and repeat with the remaining mixture.

  7. Arrange all the packets side by side on the tray and place in a hot oven at high temperature for about 1 ½ hours. Add a little water to the tray to help the packets cook in steam. Once the water evaporates, add more as needed until the meat and potatoes are fully cooked.

  8. When ready, remove from the oven and serve in the paper packets as they are. This dish is best enjoyed hot with bread.

Bon appétit!

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