I made this last night with our Indian Cuisine, so you don’t have to limit this dish to Lebanese dinners. My children loved them and cleaned the pan (despite the spice). I believe that the recipe source on the internet where I got this particular recipe is no longer available, so although I may link to the site, I doubt you can see the recipe anymore (I tried last night and couldn’t). I have adapted the recipe for our tastes.
About five small or four large potatoes, skinned and diced
Oil for frying (about one inch covering pan)
3 cloves garlic crushed
1 tbsp ground coriander
2 tbsp fresh chopped coriander (we didn’t have this)
1/4 tsp chili powder
1 tsp lemon juice
1 tbsp ketchup
1/4 tsp paprika
1/4 tsp mixed spices
1 tbsp oil
salt and pepper to taste
Heat frying oil in large skillet. Dice and deep fry potatoes until golden brown, removing them to drain on a paper towel-lined plate. Pour out all except one tablespoon of the oil. Heat oil in same skillet until hot. Mix together garlic and rest of ingredients (EXCEPT POTATOES) in a small bowl. Pour into hot oiled pan and stir while cooking until fragrant (about one minute). Toss in potatoes and stir until coated with seasonings. Simmer until heated through (if they have sat long enough to get cold while you are cooking other things) and serve.
Recipe compliments of Lebanese Recipes.