Yakhnet Batata

Yakhnet Batata (يخنة البطاطا) is a hearty Lebanese home-cooking classic — golden potatoes and tender beef simmered in a spiced tomato broth fragrant with allspice, cinnamon, and seven-spice (baharat). The word yakhne refers to a whole category of stewed dishes that form the backbone of everyday Lebanese cooking, served over vermicelli rice (riz bi sha'riyya).

Serves: 4

Ingredients

• 60ml (¼ cup) olive oil
• 500g (1 lb) beef chuck or stewing beef, cut into 4cm (1.5-inch) cubes
• 1 large onion, diced
• 4 garlic cloves, minced
• 400g (14 oz) can crushed tomatoes
• 240ml (1 cup) water or beef stock
• 1 tsp (5ml) baharat (Lebanese seven-spice blend)
• ½ tsp (2.5ml) ground allspice
• ¼ tsp (1.25ml) ground cinnamon
• ½ tsp (2.5ml) black pepper
• 750g (1.65 lb) waxy potatoes, peeled and quartered
• Salt to taste
• Fresh flat-leaf parsley, roughly chopped, to garnish

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Brown the beef cubes in batches without crowding, 3–4 minutes per side. Set aside.
2. Reduce heat to medium. In the same pot, cook the onion for 7–8 minutes until soft and golden. Add the garlic and cook 1 minute.
3. Add the crushed tomatoes, water, baharat, allspice, cinnamon, and black pepper. Stir, scraping up any browned bits from the bottom.
4. Return the beef to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 50–60 minutes until the beef is nearly tender.
5. Add the potatoes, stirring to coat in the sauce. Cover and continue cooking 25–30 minutes until the potatoes are completely tender and the sauce has thickened.
6. Season with salt. The stew should be rich and thick, not watery.
7. Garnish generously with parsley and serve with vermicelli rice.

Cook's Notes: Baharat varies between families — use your preferred Lebanese blend or combine allspice, cinnamon, black pepper, cumin, coriander, cloves, and nutmeg. This stew reheats beautifully and tastes even better the next day.