Egyptian
Saniyet Batates bel Lahma
An Egyptian potato and meat tray baked in rich tomato broth until the potatoes are tender and the edges caramelize. It is comforting, saucy, and usually served with Egyptian rice or warm baladi bread.
Watch it madeScarf Gal Food · 2:17
Ingredients
- Beef or lamb stew meat, cut into medium cubes300g
- Potatoes, peeled and sliced into 1 cm rounds500g
- Yellow onion, finely chopped1 medium
- Garlic cloves, minced3
- Tomato passata or blended fresh tomatoes1 cup
- Tomato paste1 tbsp
- Beef or lamb broth1 1/2 cups
- Ghee or neutral oil2 tbsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/2 tsp
- Ground cinnamon1/8 tsp
- Bay leaf1
- Saltto taste
- Optional hot green chili, slit1
Method
- Heat 1 tablespoon ghee in a small heavy pot over medium-high heat and brown the meat cubes on all sides.
- Add the chopped onion and cook until softened and lightly golden.
- Add the garlic, cumin, coriander, black pepper, cinnamon, bay leaf, and salt, then stir for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Add the tomato passata and 1 cup broth, bring to a simmer, cover, and cook gently for 40 to 50 minutes until the meat is nearly tender.
- Heat the oven to 200°C.
- Rub a small baking tray with the remaining ghee and arrange the potato slices in a slightly overlapping layer.
- Spoon the meat and tomato sauce over the potatoes, tuck in the chili if using, and add the remaining broth so the liquid comes about halfway up the potatoes.
- Cover the tray tightly with foil and bake for 30 minutes.
- Uncover the tray and bake for 15 to 20 minutes more, until the potatoes are tender, the sauce has thickened, and the top is lightly browned.
- Rest for 10 minutes before serving so the potatoes absorb the sauce.
Common questions
Can I substitute lamb for beef in Saniyet Batates bel Lahma, or use another cut of meat?
Yes. Lamb gives a richer, more traditional flavor, while beef is milder. Use stew meat, chuck, shoulder, or leg cuts that braise well. Avoid lean quick-cooking cuts, which can turn dry or tough.
How long does Saniyet Batates bel Lahma take from start to finish?
Plan for about 1 hour 45 minutes to 2 hours total. Browning and simmering the meat takes 50 to 60 minutes, then the potatoes need about 45 to 50 minutes in the oven, plus a short resting time.
What are the most common mistakes when making this dish?
The biggest mistakes are underbrowning the meat, slicing the potatoes too thin, and adding too much liquid. Also avoid skipping the covered bake, which helps the potatoes steam through before the top browns.
How should I store and reheat leftovers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 180°C until hot, or gently on the stovetop with a splash of broth to loosen the sauce.
What should I serve with Saniyet Batates bel Lahma?
It’s filling on its own, but it pairs well with rice, baladi bread, or a simple green salad. A spoonful of yogurt or pickles on the side helps cut the richness of the meat and potatoes.