Tirşka patate — Potato and Tomato Stew with Turmeric

⏱ 60 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 1 kg waxy potatoes
  • 2 piece onions
  • 4 clove garlic
  • 3 tbsp neutral vegetable oil
  • 2 tbsp tomato paste
  • 1 tsp turmeric (ground)
  • 400 g chopped tomatoes (fresh or canned)
  • 700 ml hot water
  • 1 tsp salt
  • 0.5 tsp black pepper (ground)
  • 1 piece lemon (juice)
  • 0.5 bunch flat-leaf parsley

Instructions

  1. Peel and wash the potatoes and cut them into cubes of about 3 cm. Peel and finely dice the onions; peel and finely chop the garlic.
  2. Heat the oil in a wide pot and fry the onions, stirring, until soft and golden.
  3. Stir in the garlic, tomato paste and turmeric and toast, stirring, until fragrant and the paste has darkened slightly, without letting it burn.
  4. Add the potato cubes and fry briefly, turning, until they are coated yellow all over.
  5. Add the tomatoes, hot water, salt and pepper and bring to the boil. Simmer, covered, over a low heat until the potatoes are tender but not falling apart; stir carefully from time to time.
  6. Remove the lid and let the stew reduce uncovered until the sauce is slightly thick; while it does, press a few potato cubes against the side of the pot with the spoon, which helps to bind the sauce.
  7. Stir in the lemon juice and season the stew with salt and pepper so that it is distinctly tangy. Wash the parsley, shake it dry, chop it finely and scatter it over the stew.
  8. Tip: White rice or fresh flatbread go well with it. For a version with meat, first brown 400 g boneless lamb shoulder in small cubes well and braise it, covered, with the onions, the paste and 1 l water for 45 minutes before adding the potatoes. The stew keeps covered in the fridge for two days and tastes even more rounded when reheated; leftover rice, on the other hand, should be cooled quickly, put in the fridge within two hours at the latest and eaten within a day.
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Tirşka patate — Potato and Tomato Stew with Turmeric – Recipe and image AI-created, editorially reviewed
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kurdistanhauptgerichtveganvegetarisch

Tirşka patate — Potato and Tomato Stew with Turmeric

An everyday Kurdish dish from Behdinan (Duhok) in northern Iraq: Tirşka patate is the simple potato stew that is served on weekdays around Duhok, with onions, garlic and tomatoes, golden yellow from turmeric. In Iraq, similar potato stews are known in Arabic as Margat Batata. The name comes from tirş, sour, because a generous squeeze of lemon at the end gives the velvety tomato sauce its fresh acidity.

⏱

Cook time

60 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

305 kcal

Calories

7 g

Protein

10 g

Fat

46 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.20 · ~€1.05/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Peel and wash the potatoes and cut them into cubes of about 3 cm. Peel and finely dice the onions; peel and finely chop the garlic.

  2. 2

    Heat the oil in a wide pot and fry the onions, stirring, until soft and golden.

  3. 3

    Stir in the garlic, tomato paste and turmeric and toast, stirring, until fragrant and the paste has darkened slightly, without letting it burn.

  4. 4

    Add the potato cubes and fry briefly, turning, until they are coated yellow all over.

  5. 5

    Add the tomatoes, hot water, salt and pepper and bring to the boil. Simmer, covered, over a low heat until the potatoes are tender but not falling apart; stir carefully from time to time.

  6. 6

    Remove the lid and let the stew reduce uncovered until the sauce is slightly thick; while it does, press a few potato cubes against the side of the pot with the spoon, which helps to bind the sauce.

  7. 7

    Stir in the lemon juice and season the stew with salt and pepper so that it is distinctly tangy. Wash the parsley, shake it dry, chop it finely and scatter it over the stew.

  8. 8

    Tip: White rice or fresh flatbread go well with it. For a version with meat, first brown 400 g boneless lamb shoulder in small cubes well and braise it, covered, with the onions, the paste and 1 l water for 45 minutes before adding the potatoes. The stew keeps covered in the fridge for two days and tastes even more rounded when reheated; leftover rice, on the other hand, should be cooled quickly, put in the fridge within two hours at the latest and eaten within a day.

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