Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
- 1 lb ground beef or lamb
- 2 lb russet potatoes peeled
- 1.5 cup tomato puree
- 1 onion finely chopped
- 1 clove garlic grated or pressed
- 1 lemon for juice
- 2 eggs
- 1 cup yogurt
- 1 cup starch arrowroot powder or corn
- olive oil
- salt & pepper
- 0.5 cup pine nuts
- a fresh salad of your choice
Batata Chap Culinary Spice Kit
- Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves
In a PAN, heat 2 tbsp oil over medium heat.
Fry onions and optional nuts for 5 minutes.
Add meat, salt to taste, and Batata Chap spices.
Stir-fry until the meat is crumbled.
Add tomato puree and adjust salt.
Cook for about 5 minutes until the sauce thickens.
In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
When cooled, add eggs and starch. Mix well.
Form little ‘golf balls’.
Press each ball as flat as possible and fill it with 1 tsp of meat.
Press the dough around the meat until closed.
Pat the patties until flat and smooth.
Preheat OVEN to 375°F.
Place the filled patties on a greased baking sheet.
Spray them with oil.
Bake for 15-20 minutes until they turn brown on all sides, turning halfway.
In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
- Substitute beef with chicken, turkey, or pork.
- Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
- Substitute a part of the tomato puree with fresh chopped tomatoes.
- Instead of baking, fry batata chaps in hot oil
- Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
- Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh.