Batata Fliou — Traditional Algerian Potato Stew with Pennyroyal Mint
Origin and Flavor
Batata Fliou is a meatless winter stew originating from Blida and the Mitidja plain in Algeria. Its signature flavor comes from fliou (Algerian pennyroyal mint), used fresh. If fliou is unavailable, regular fresh mint provides a suitable alternative.
Ingredients (Serves 4)
- 1 kg potatoes (Bintje, Charlotte, or Ratte)
- 1 tsp smen (clarified butter), ghee, or butter
- 2 Tbsp neutral oil (sunflower or similar)
- 1 Tbsp sweet paprika or red pepper powder
- 2 tsp salt, adjust to taste
- 6 garlic cloves, crushed
- 1 generous bouquet of fliou (menthe pouliot), roughly chopped
- 2 eggs (optional) + splash of water
- Black pepper to taste
Instructions
1. Prepare the aromatic base (dersa)
In a heavy pot over medium-low heat, warm oil and smen. Add garlic, salt, paprika, and pepper, stirring constantly. Add a splash of water to prevent sticking.
2. Add the herbs
Mix in half of the chopped fliou. Reserve the remaining herbs for later.
3. Add potatoes
Peel and slice the potatoes. Stir to coat in the dersa mixture. Add just enough water to cover the potatoes. Simmer for about 15 minutes until tender but not falling apart.
4. Finish with eggs and mint
Whisk eggs with a small amount of the sauce and water in a bowl. Pour into the pot and stir gently. Add the remaining chopped fliou, reserving a few leaves for garnish. Cook on low heat for 5 more minutes until eggs lightly set in the sauce.
5. Serve
Serve hot, garnished with fresh fliou. Traditionally accompanied by warm bread or buttermilk (leben).
Tips and Cultural Notes
- Batata Fliou is economical, vegetarian, and aromatic, perfect when meat is scarce.
- The dersa technique (sautéed garlic, paprika, and fat) forms a foundational flavor in Algerian cuisine.
- Fliou is valued not only for flavor but also for digestive and calming herbal effects.
- When fliou is unavailable, fresh mint adds a pleasant herbal note.
Recipe at a Glance
| Step | Action |
|---|---|
| 1 | Build dersa — sauté garlic, paprika, salt, smen |
| 2 | Add herbs — half of chopped fliou |
| 3 | Add potatoes — slice, coat, simmer ~15 min |
| 4 | Add eggs & mint — mix eggs into sauce, stir in remaining mint, cook 5 min |
| 5 | Serve — garnish with fresh mint, bread or leben |