Mfaraket Batata (مفركة البطاطا — Lebanese Potato and Egg Scramble with Herbs)

Mfaraket Batata is a classic Lebanese home cook's lunch — diced potatoes pan-fried until crisp, then scrambled with eggs, fresh parsley, and warm spices. Quick, filling, and deeply satisfying, it is the kind of dish that appears on weekday lunch tables across Lebanon, served with pickles and flatbread.

Serves: 4

Ingredients

• 600g (1.3 lb) waxy potatoes, peeled and cut into 1.5cm (½ in) cubes
• 4 large eggs
• 3 tbsp (45ml) olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp (3g) ground cumin
• ½ tsp (1.5g) ground turmeric
• ½ tsp (2g) salt
• ¼ tsp (1g) black pepper
• Large handful fresh parsley, chopped
• 1 lemon, cut into wedges for serving
• Lebanese pickles, to serve

Instructions

1. Parboil potato cubes in salted water for 5 minutes. Drain well and pat dry.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add potatoes in a single layer and cook without stirring for 5–6 minutes until golden on one side, then toss and cook a further 4–5 minutes until crisp all over.
3. Add onion and garlic, reduce heat to medium, and cook 4–5 minutes until softened.
4. Stir in cumin, turmeric, salt, and pepper and cook 1 minute.
5. Beat the eggs lightly and pour over the potato mixture. Let the eggs begin to set at the base, then gently fold and scramble until just cooked through — about 2–3 minutes.
6. Remove from heat, fold in most of the parsley, and garnish with the remainder.
7. Serve with lemon wedges and Lebanese pickles alongside warm flatbread.

Cook's Notes: The key is getting the potatoes properly crisp before adding the eggs — soft potatoes make for a soggy scramble. A splash of pomegranate molasses on the side adds a lovely contrast.