Loaded Batata Harra

Name: Loaded Batata Harra
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

Batata harra... but make it dinner. Spicy, lemony potatoes loaded with beef, labneh and herbs. A Middle Eastern-style meal in one tray.

PREP TIME

20 minutes

COOK TIME

40 minutes

SERVES

About this recipe

I didn’t grow up with “loaded bowls,” but I did grow up with batata harra—those spicy, garlicky roast potatoes tossed with lemon and coriander. This is my version of a Middle Eastern-style loaded bowl, but instead of fries or rice, we’re using full-flavour batata harra as the base. And let me tell you, it works.

The idea is simple: roast the potatoes and toss them with garlic, lemon, chilli and herbs like we do with batata harra. Then we load them up with spiced beef mince, juicy tomato, and fresh herbs— finished with creamy labneh and chives instead of sour cream or guac. It’s not a dish I grew up with exactly, but it brings together everything I love: warmth, flavour, texture, and comfort.

If you love this kind of food, there’s plenty more where that came from. My classic Batata Harra is golden roast potatoes tossed in garlic, coriander and chilli—packed with flavour and definitely not your average side dish. Or try my Pan-Fried Potatoes with Sweet Onion, a true Lebanese kitchen staple that’s quick, simple, and satisfying at any time of day. And if you’re after something hearty and saucy, my Garlic and Cream Chicken with Spinach is a family favourite—potatoes, spinach and chicken baked in a rich garlic cream sauce. Perfect for weeknights or cosy gatherings.

This dish takes everything I love about those recipes and turns it into a full meal. One tray. Big flavour. And a Middle Eastern twist on a trend that’s all about layers.

Ingredients

For the Batata Harra Base

800g baby potatoes, halved
2 1⁄2 tablespoons olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped (optional)
4 spring onions, finely sliced
⅓ cup coriander, finely chopped
Lemon Juice approximately ⅓ cup
Salt, to taste

For the Spiced Beef

2 tablespoon olive oil
1 small onion, finely diced
300g beef mince
½ teaspoon ground cumin
Salt to taste
1 small tomato, finely diced
Handful parsley, chopped
10 mint leaves, finely shredded

To Serve

Natural yogurt (thick and creamy)
Finely chopped chives

Notes from Rouba

Use thick, strained labneh—it should be soft enough to dollop, but not too runny If your labneh is store-bought and too firm, stir in a bit of yogurt through it
You can prep the beef ahead of time and just reheat to assemble Serve as a main or a hearty side as part of a mezze

Method

Step 1. Make the Batata Harra Base

Preheat your oven to 200°C (fan-forced) (390°F).

Peel and cut the potatoes into bite-sized pieces. Place them in a large bowl and toss with 2 tablespoons of olive oil and a good pinch of salt. Spread the potatoes onto a tray lined with baking paper and cover tightly with foil.

Bake for 30 minutes until softened, then remove the foil and return the tray to the oven uncovered. Roast for a further 15 minutes or until the potatoes are golden and slightly crisp on the edges.

Meanwhile, in a small bowl, mix together the chopped garlic, chilli (if using), spring onion, coriander, lemon juice, and a little salt. Once the potatoes are done, transfer them while hot to a large bowl and immediately toss with the herb and lemon mixture. This is your batata harra—and it’s the heart of the dish.

Step 2. Cook the Spiced Beef

Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the diced onion and cook until softened. Add the beef mince, breaking it up as it cooks. Season with cumin and salt, and cook until fully browned and cooked through. Stir through the diced tomato, chopped parsley, and mint, then turn off the heat and let the mixture sit while you prepare to assemble.

Step 3. Assemble the Loaded Batata Harra

Spoon the warm batata harra onto a serving platter or shallow dish. Top with the spiced beef mixture. Add generous dollops of thick, creamy natural yoghurt (or labneh if preferred), then scatter with finely chopped chives. Serve warm—perfect with flatbread or as is.

A Few Things You’ll Want to Know

Can I swap the beef for lamb?
Yes! Lamb works beautifully—it’s just a little fattier, so expect a bit more richness. Go ahead and use whatever you’ve got on hand.

Can I leave out the chilli from the batata harra?
You can. Chilli isn’t always about spice—it balances out the flavour. But if you want to skip the heat altogether, try using a red capsicum instead. Dice it really small—it adds colour and a little sweetness without the burn.

What if I don’t have labneh? Can I use yoghurt?
You sure can. This dish works with either, but I do recommend thick yoghurt. If yours is runny, just strain it quickly. Grab a few paper towels or a piece of Chux, spoon your yoghurt onto it (however much you need), and let it sit for 5 minutes. The excess moisture will drain and you’ll have a lovely creamy yoghurt that dollops beautifully.

I don’t like coriander. Can I use parsley instead?
Absolutely. Coriander is traditional in batata harra, but parsley will still give you that fresh, herby kick. Go with what you enjoy.

Can I fry the potatoes instead of roasting?
Of course. Traditionally, batata harra is made with fried potatoes. I roast mine here for ease and less mess, but you can fry or air-fry them if you prefer. All options work.

Do I need to toss the potatoes in a bowl first?
No need if you don’t want to! You can cut the potatoes, drizzle the oil and salt directly on the lined tray, mix it all up right there, and wrap it in baking paper and foil. It might be a bit messier, but it saves you dishes.