M'nazaleh batatas - Arabic goulash

M’nazaleh Batatas – Arab Goulash with Potatoes

Welcome to the world of flavors and tastes! Today, I will present to you a special recipe, a dish that combines tradition and comfort, perfect for family meals or to impress friends. M’nazaleh batatas, or Arab goulash with potatoes, is a recipe that brings together succulent meat, golden potatoes, and enticing aromas. Get ready to explore each step of this delicious recipe, accompanied by useful tips and nutritional information!

Preparation time: 25 minutes
Cooking time: 1 hour
Total: 1 hour and 25 minutes
Number of servings: 6

Ingredients:

- 500 grams of beef, cut into 4-5 cm pieces
- 1.5 kg of potatoes, peeled and cut into large cubes
- 2 cups of rice
- 3 medium-sized onions, julienned
- 5-6 cloves of garlic, finely chopped
- 2 tablespoons of sweet paprika
- 3-4 bay leaves
- 2 sprigs of fresh rosemary
- A handful of fresh parsley leaves, chopped
- 2 tablespoons of mixed meat seasoning (pepper, cumin, cinnamon, coriander, ginger, nutmeg)
- Salt, to taste
- Freshly ground pepper, to taste
- Olive oil
- Corn oil

Preparation:

1. Prepare the ingredients: Start by gathering all the necessary ingredients. The meat pieces should be of uniform size for even cooking, so pay attention to this detail. The potatoes should be peeled, and the onion and garlic chopped accordingly. Make sure you have all the spices at hand.

2. Sauté the onion: In a pressure cooker, add a splash of olive oil and heat it over medium heat. Add the sliced onion and sauté for 2-3 minutes until it becomes translucent. This is when the flavors will begin to reveal themselves!

3. Add the meat: Once the onion is ready, add the pieces of beef. Let it sauté for 5 minutes, stirring occasionally to achieve a golden crust.

4. Season: Add the sweet paprika, mixed seasoning, bay leaves, rosemary, salt, and pepper. Mix well for the flavors to combine perfectly. This mixture will give a deep flavor to your goulash.

5. Boil the meat: Pour in hot water until the meat is covered. Close the pressure cooker, and when it starts boiling, reduce the heat and let it simmer for 45 minutes. During this time, the meat will become tender and full of flavors.

6. Prepare the potatoes: Meanwhile, peel the potatoes and cut them into large cubes. In a separate pan, heat olive oil and sauté the potatoes until they turn golden. They will add a crispy texture and a beautiful color to your dish. Once done, remove them onto a paper towel to absorb the excess oil.

7. Cook the rice: In a non-stick pot, add 2 cups and 2/3 of water with a teaspoon of salt and 3 tablespoons of corn oil. Once the water starts boiling, add the rice. When it reaches boiling point, reduce the heat to low and let it simmer for 20 minutes. The rice will be fluffy and perfect to accompany the goulash.

8. Finalize the dish: After the meat has boiled, add the sautéed potatoes and let them combine over low heat for another 5 minutes. In a separate pan, sauté the chopped garlic in a little olive oil until golden. Add the garlic to the meat and potato dish, along with the chopped parsley. These will add a fresh and vibrant aroma.

9. Serving: M’nazaleh batatas is served hot, alongside boiled rice and a cucumber salad with yogurt and garlic or pickles, for a contrast of textures. This dish is perfect for family meals, but also for special occasions.

Useful tips:

- Choose the meat: It is recommended to use beef with a higher fat content, such as chuck or shank, to achieve a juicier and more flavorful goulash.
- Variations: You can replace beef with lamb or chicken, and for a vegetarian option, add vegetables such as zucchini or eggplant.
- Alternative servings: The goulash can also be served with fresh flatbread, to savor every drop of sauce.

Nutritional information (per serving):

- Calories: approximately 550 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 65 g

M’nazaleh batatas is a recipe full of history and tradition, often prepared on special occasions, but can also bring a touch of magic to ordinary days. This dish is not only nourishing but also a way to gather the family around the table, to enjoy moments of joy and warmth together.

Frequently asked questions:

1. What kind of meat can I use?: Although beef is the most commonly used, you can also opt for lamb or chicken, depending on your preferences.

2. Can I prepare this dish in advance?: Yes, the goulash can be cooked a day ahead and reheated, and the flavors will become even more intense.

3. How do I store leftovers?: They can be stored in the refrigerator in an airtight container for 3-4 days.

4. What other side dishes can I make?: You can serve the goulash with rice, mashed potatoes, or even pasta for a more modern twist.

Now that you have all the necessary information, all that’s left is to put on your apron and enjoy the cooking process! Enjoy your meal!

 Ingredients: -500 grams of beef cut into pieces of about 4-5 cm -1.5 kg of potatoes -2 cups of rice -3 medium-sized onions -5-6 cloves of garlic -2 tablespoons of sweet paprika -3-4 bay leaves -2 sprigs of fresh rosemary -a handful of parsley leaves -2 tablespoons of mixed spices for meat (pepper, cumin, cinnamon, coriander, ginger, nutmeg) -salt to taste -freshly ground pepper to taste -olive oil -corn oil