Description
A spicy and flavorful Lebanese dish made with crispy potatoes, garlic, chili, and a blend of aromatic spices, perfect as a side or a main vegetarian dish.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and cut into cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon chili flakes (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Optional: 1 tablespoon pomegranate seeds for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the cubed potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until golden and crispy on all sides. Remove the potatoes from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the chili flakes, cumin, paprika, and turmeric to the garlic, and stir for another 30 seconds to release the flavors.
- Return the cooked potatoes to the skillet and toss them in the spice mixture until evenly coated.
- Season with salt to taste and cook for an additional 2-3 minutes to allow the flavors to meld together.
- Remove from heat, and drizzle with lemon juice and zest. Garnish with chopped cilantro and pomegranate seeds if desired.
- Serve hot as a side dish or light main course.
Notes
- Adjust the chili flakes to suit your preferred spice level.
- This dish can also be served with a side of yogurt or tahini sauce for added creaminess.
- For a crunchier texture, you can also roast the potatoes in the oven instead of pan-frying them.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg