Este prato de Batatas Yakhni é a definição de comida de conforto. Um guisado rústico e robusto, repleto de sabores mediterrânicos, onde as batatas cozinham lentamente num molho rico de tomate, ervas e azeitonas, finalizado com a cremosidade salgada do queijo feta. É uma refeição simples de preparar, mas complexa no sabor, perfeita para aquecer a alma num dia mais fresco.

Ingredientes

  • 500gr batatas cortadas aos quartos
  • 1 Cebola em finas rodelas
  • 4 Tomates cortados em quartos
  • 1 Colher de sopa de polpa de tomate
  • 200gr de azeitonas descaroçadas
  • 1 Colher de chá de oregãos secos
  • 3 Dentes de alho laminados
  • 3 folhas de louro
  • Azeite
  • Queijo feta
  • 1 Colher de chá de pimentão picante
  • 4 folhas de salva rasgadas
  • Pimenta preta de moinho

Preparação

  1. Numa caçarola salteie a cebola, os oregãos e o alho cerca de 4 minutos, tempere com sal e pimenta preta.
  2. Acrescente as batatas, o tomate, as folhas de louro e a polpa de tomate.
  3. Junte água suficiente para cobrir os ingredientes, tape a caçarola e deixe em lume brando 25 minutos.
  4. Adicione as azeitonas e deixe mais 10 minutos até o molho engrossar.
  5. Polvilhe com o pimentão, cubos de queijo feta, oregãos e um fio de azeite.

Ready for a bowl of pure, rustic comfort? Here’s how to make this delightful Mediterranean-style stew.

Hearty Potato and Feta Stew (Batatas Yakhni)

This dish is a beautiful example of a “Yakhni,” a type of slow-cooked stew found across the Middle East and Mediterranean. It’s a simple, one-pot wonder that transforms humble potatoes into a deeply flavourful and satisfying meal. The potatoes are simmered until tender in a rich tomato broth infused with garlic, oregano, and bay leaves, creating a wonderfully aromatic base.

The magic of this dish happens in the final stages. The addition of briny olives, crumbled salty feta, and fresh sage at the end cuts through the richness of the stew, adding layers of flavour and texture that make it truly special. It’s a rustic, hearty, and incredibly comforting dish that requires minimal effort for a maximum flavour payoff.

This is the perfect kind of food to serve in a big bowl with a side of crusty bread for mopping up every last bit of the delicious sauce. It’s a complete vegetarian meal on its own, but you could easily add some chickpeas or white beans for extra protein.

Ingredients

  • 500g potatoes, cut into quarters
  • 1 Onion, thinly sliced
  • 4 Tomatoes, cut into quarters
  • 1 tablespoon tomato purée
  • 200g pitted olives
  • 1 teaspoon dried oregano
  • 3 cloves of garlic, sliced
  • 3 bay leaves
  • Olive oil
  • Feta cheese
  • 1 teaspoon hot paprika
  • 4 sage leaves, torn
  • Freshly ground black pepper

Method

  1. In a casserole dish or large pot, sauté the onion, oregano, and garlic in a little olive oil for about 4 minutes. Season with salt and black pepper.
  2. Add the potatoes, tomatoes, bay leaves, and tomato purée.
  3. Add enough water to just cover the ingredients, cover the pot, and let it simmer over a low heat for 25 minutes.
  4. Add the olives and cook for another 10 minutes, or until the sauce has thickened.
  5. To serve, sprinkle with the paprika, cubes of feta cheese, fresh sage, a little more oregano, and a final drizzle of olive oil.

Tips:

  • Use a waxy variety of potato (like Maris Piper, Charlotte, or red potatoes) as they will hold their shape better during the long cooking time and won’t turn to mush.
  • For the best flavour, use good quality tinned tomatoes or very ripe fresh tomatoes. The tomato flavour is central to the dish.
  • Don’t stir the stew too vigorously once the potatoes are tender, or they may break apart. Gently swirl the pot instead if needed.
  • This stew tastes even better the next day, as the flavours have more time to meld together.