DISH RESEARCH · Dish
mfarakeh
Palestinian skillet potatoes and onions with softly set eggs, sumac and fresh herbs.
About mfarakeh
Mfarakeh, also called Batata w Beyd, is a Palestinian home-style dish of potatoes and eggs. This profile follows Palestinian chef Sami Tamimi's skillet version with fried potato, onion, sumac and fresh herbs.
Golden potatoes and sweet onions form a savoury base enriched with butter. Soft eggs add richness, while sumac contributes tartness and parsley, oregano and olive oil give a fresh aromatic finish.
Crisp-edged potato cubes and soft golden onion sit beneath eggs with set whites and slightly runny yolks. Burgundy sumac and chopped green herbs scatter across the warm skillet.
Allergens in this recipe
Contains: Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in mfarakeh
Sami Tamimi's Palestinian Batata w Beyd Mfarakeh.
- PotatoesCrisp tender base
- Sunflower oilFrying medium
- ButterRich frying fat
- SaltSeasoning
- Black pepperPeppery seasoning
- OnionsSweet savoury aromatic
- EggsSoft-set protein
- SumacTart seasoning
- Fresh parsleyFresh herbal finish
- Fresh oreganoAromatic herbal finish
- Olive oilFinal rich drizzle
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Potatoes:
- Sunflower oil:
- Butter:
- Salt:
- Black pepper:
- Onions:
- Eggs:
- Sumac:
- Fresh parsley:
- Fresh oregano:
- Olive oil:
Origins & food traditions
Palestinian chef Sami Tamimi identifies Batata w Beyd as a popular Palestinian potato-and-egg meal and supplies the complete recipe; The Egyptian Cook independently identifies the same fried potato and egg dish as Palestinian Mfarakeh.
Countries
- Palestine
Cuisines & regions
- Palestinian Cuisine
- Levantine Cuisine