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Hasselback batata harra


Roasted potatoes

  • 2 large yellow flesh potatoes, cut hasselback style (see Note)
  • 1/2 cup (120 ml) crumbled Jebneh Bayda, or any other Lebanese white cheese
  • 2 tablespoons (30 ml) olive oil
  • 3 tablespoons (45 ml) butter, melted
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) minced garlic
  • 1 teaspoon (5 ml) chili flakes
  • 1/2 lemon, juice
  • Salt


  • 18 cloves (or 1/2 cup/120 ml) garlic, cold
  • 1 teaspoon (5 ml) salt
  • 1 lemon, juice (or 1/4 cup/60 ml)
  • 1 1/2 cups (360 ml) vegetable oil


  • Pickled red cabbage
  • Prepared tabbouleh salad


Roasted potatoes

1. Preheat oven to 375 F (190 C).

2. Carefully separate the hasselback potato slits and open slightly, taking care not to break the potato into pieces. As you open, fill each gap with a little bit of cheese to keep it open.

3. Place the potato on a lined tray and drizzle on oil, season with salt.

4. Transfer tray to oven and roast for 25 minutes.

5. Mix butter, parsley, garlic, chili flakes, lemon, and salt in a bowl. Add over the potato as soon as it comes out of the oven.

6. Keep warm.


1. Add garlic and salt to a food processor and process until fairly smooth. Do not overheat.

2. While the processor is running, alternate adding the oil and lemon to the garlic in a steady even stream until a thick, creamy mayonnaise-style sauce is formed.

3. Reserve cold until ready to serve

To serve

1. Place a dollop of the toum onto a dark plate.

2. Use the back of the spoon to spread into a rectangular shape, then swipe from left to right leaving high edges.

3. Add potato over the swipe in the same direction.

4. Garnish the plate and top of the potato with tabbouleh.

5. Add a final garnish of pickled purple cabbage.  

Note: Cutting hasselback potatoes

1. Lay a pair of chopsticks on a clean surface, left to right, parallel, with a gap between them.

2. Find a ‘flattish’ side of a clean, scrubbed potato. Lay the potato, ‘flattish’ side down, between the chopsticks. Pull the sticks in tight to the potato. The chopsticks are a guide to make sure the potato is not cut completely through.

3. Starting at one end of the potato, use a sharp knife to make a series of slits, 1/8 - 1/4 inch (3 - 6 mm) apart. Cut down to the level of the chopsticks and leave the bottom intact.

4. If not using right away, cover and store the potato in cold water to prevent oxidation.

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