Palestinian Batata Wa Bayd - Mfarakeh - Batata wa Bayd is a Palestinian and Lebanese recipe that is popular across the Middle East with slight variations found between regions. In Arabic, Batata translates to Potato and Bayd translates to Eggs. This recipe is referred to as Palestinian Egg and Chips. It reminds me a little bit of this Afghan Potato and Eggs and this Egg and Potato Hash. Like both these recipes, this egg dish is great to serve to guests and is perfect for any time of day and as such, we eat it for Breakfast, Bruch, Lunch or Dinner.
Batata Wa Bayd
This recipe for Palestinian Potato and Eggs is adapted from this recipe from the Palestinian chef Sami Tamimi who first shared it via his website and then later on via his incredible new book Boustany.
The recipe is made with caramelised Onions, Eggs, Spices and diced Potatoes.
Initially I made it by scrambling the Eggs (as many Lebanese recipes do) once they were slightly firm like we do with Turkish Menemen. Now I make it more fried Egg style as Sami does in his recipe.
Sami adds Sumac and Oregano. I also add Cumin Powder, Cayenne Pepper and Smoked Paprika. I don’t add Oregano but add a sprinkling of Zataar.
In this recipe, we cook the Potatoes on medium high with the Spices, till they are crispy, browned all over and tender on the inside.
We then remove them from the pan and add the Onions. Once they are lightly golden, we add the Potatoes back in, along with the Eggs which poach with all the delicious flavours in the pan to create a delicious meal. We then take that one step further by adding a sprinkling of Sumac and Zataar.
This recipe is truly delicious. Please give it a try!
Ingredients needed
This is a very simple recipe but the best ones often are! Please scroll to the recipe card at the bottom of the page to see full quantities and method:
Potatoes - For tender potatoes, I use Maris Piper or King Edwards. In the US, I would recommend Russet. These are peeled and cut in to ½ inch cubes.
Eggs - My favourite Eggs are St Ewe Eggs. Use any good quality free range Eggs.
Onions - We use White Onions that are cooked for 5 minutes till they are golden and caramelised.
Spices - I add Cumin, Cayenne, Smoked Paprika, Salt, Pepper, Sumac and Zataar. You can use Lebanese 7 Spice instead which consists of cumin seeds, cloves, cinnamon, coriander seed, cardamom pods, nutmeg, and paprika.
Oil and Butter - I use Sunflower Oil and Salted Butter.
Salt and Pepper - I use fine sea Salt and Ground coarse Black Pepper.
How to make it
Here is what you need to do to make this easy and hearty recipe -
Heat up a large non stick pan and add Oil and Butter.Once foaming and hot, add the Potatoes and Spices and cook on medium high for 15 - 20 minutes. Remove the Potatoes from the Oil and add the Onions. Cook over medium low heat for 5 minutes till they turn a light golden brown and have softened.
Add the Potatoes back to the pan and crack in the Eggs. Cook for 8 - 10 minutes. I do this uncovered so the Eggs remain runny.
Sprinkle the dish with a little more Salt and Pepper, then sprinkle over Sumac and Zataar.
How to serve
Serve alongside Pickles, Shatta (Palestinian Hot Sauce - Green or Red - recipes coming) and crusty bread.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Top Tips
Potatoes - Try to cut the Potatoes to an even size so they cook uniformly.
More Middle Eastern Recipes:
Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
Viral Dubai Pistachio Chocolate Brownies
Yemeni Lahsa – Creamy Cheesy Eggs
Mujadara - Lebanese Rice and Lentils with Caramelised Onions
Menemen with Feta - Turkish Scrambled Eggs
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Palestinian Batata Wa Bayd - Mfarakeh
Ingredients
- 3 tablespoon Oil Sunflower Oil
- 2 tablespoon Butter
- 2 Potatoes Peeled and cut into ½ inch cubes
- 1 teaspoon Cumin Powder
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper Coarse
- 1 Onion diced
- 4 Eggs
- ¼ - ½ teaspoon Sumac
- ¼ - ½ teaspoon Zataar
Instructions
- Heat up a large non stick pan and add Oil and Butter.
- Once foaming and hot, add the Potatoes, Cumin Powder, Cayenne Pepper, Smoked Paprika, Salt and Pepper and cook on medium high for 15 - 20 minutes.
- Remove the Potatoes from the Oil and add the Onions. Cook over medium low heat for 5 minutes till they turn a light golden brown and have softened.
- Add the Potatoes back to the pan and crack in the Eggs. Cook for 8 - 10 minutes. I do this uncovered so the Eggs remain runny.
- Sprinkle the dish with a little more Salt and Pepper, then sprinkle over Sumac and Zataar.
Notes
How to serve
Serve alongside Pickles, Shatta (Palestinian Hot Sauce - Green or Red - recipes coming) and crusty bread.Storage
Store leftovers in an airtight container in the fridge for up to 3 days.Top Tips
Potatoes - Try to cut the Potatoes to an even size so they cook uniformly.Nutrition
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