Batata and zaraa harra
- Side
- 4
- 1 hour 30 minutes
Imad Alarnab says this dish of spiced cauliflower and potatoes is very popular in Syria, and extremely easy to make at home. The potatoes and cauliflower are roasted with a gently spiced sauce made with harissa and roasted garlic.
This recipe is adapted from Imad’s Syrian Kitchen by Imad Alarnab (HQ, HarperCollins Publishers, £26)
Ingredients
Metric
Imperial
- 3 medium potatoes, Maris Piper or King Edwards, cut into bite-size pieces
- 1 garlic bulb
- 2 tbsp of tomato paste
- 1 tbsp of harissa
- 100ml of olive oil, plus extra for drizzling
- 1 large cauliflower, cut into chunks and stem removed
- 2 red onions, diced
- 2 red peppers, diced
- 1 tsp fresh thyme
- 1 tsp sumac
- tahini
- micro coriander shoots
- Aleppo chilli flakes
- pomegranate seeds
Method
Preheat the oven to 200°C
Place the potatoes on a roasting tray, drizzle with olive oil and season with salt. On the same tray, drizzle the bulb of garlic with oil and cover in tin foil. Roast both together for 30 minutes. Remove from the oven when the potatoes are crisp and the garlic is steaming and golden, but don't turn off the oven
- 3 medium potatoes, Maris Piper or King Edwards, cut into bite-size pieces
- 1 garlic bulb
Squish the garlic cloves out of the bulb and mix with the tomato paste, harissa and 100ml olive oil. When this is all combined, spoon two thirds of the mixture over the cauliflower
- 2 tbsp of tomato paste
- 1 tbsp of harissa
- 100ml of olive oil, plus extra for drizzling
- 1 large cauliflower, cut into chunks and stem removed
With the oven still at 200°C, roast the cauliflower chunks on a tray for 15 minutes until they have a nice caramelised colour
Whilst the cauliflower is roasting, mix the onions and peppers with the remaining tomato and harissa marinade. Sprinkle in the chopped fresh thyme and sumac and mix well
- 2 red onions, diced
- 2 red peppers, diced
- 1 tsp fresh thyme
- 1 tsp sumac
Spoon the onion and pepper mix over the cauliflowers and roast for a further 25 minutes until the florets are crisp and the peppers are soft
Mix the roast cauliflower with the golden roast potatoes and spoon into a serving dish. Dress with generous spoonfuls of tahini, coriander, Aleppo chilli flakes and pomegranate seeds to serve
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