Laila El-Haddad, Maggie Schmitt

Lemony Potato and Beef Stew

Tabeekh Batata u Lamoon

Preparation info

  • Serves

    4–5

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This tart stew is also sometimes referred to as imqalqasa, because of the way the potatoes imitate the wild winter vegetable qulqas, or taro root, which can be prepared in the same manner, but makes a thicker stew.

Ingredients

  • 1 pound (approximately 500 grams) boneless stew beef, cut into 1-inch (2½ centimeters) pieces
  • 3 pounds (ap

Method

Prepare the meat and broth according to the instructions in the Maraqa recipe, browning it in a little oil first before proceeding. Strain the broth and set it aside, reserving both broth and meat.

Pan-fry or oven-roast the potatoes in ¼ cup (