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  • Writer's pictureitsjdieb

Batata Bil Saineh aka Potatoes in a Pan

Updated: Sep 13, 2023

I’m so proud I’ve finally learned how to make this childhood fave food of mine! It’s finally time I can share this delicious, Syrian dish with you all. It’s going to sound like a long and extensive recipe but I PROMISE it is doable and you don’t need any special ingredients. You can make this recipe for yourself, your significant others, your parents, your mother in law, your dog, whoever. They will be super impressed! Let's get to it.

Yields: 2-4 people

Prep time: 30 minutes

Total time: 2 hours 30 minutes

This recipe is dairy free and gluten free.



1. 2 russet potatoes

2. 2 medium tomatoes

3. 1 onion

4. 4 cloves garlic

5. 1 green bell pepper

6. 2 lemons

7. 1 TSP black pepper, 1 TSP salt

8. Extra virgin olive oil

9. 1 TSP tomato paste

10. Garnish with parsley

11. The recipe calls for using a whole chicken, however if you want this to be a vegan recipe you don’t have to incorporate it! You also can use simple chicken breasts as well to make it easier on yourselves.

Replacement suggestion: If you have a sensitivity to onion, you do not have to incorporate it into the recipe.



1. First, preheat your oven to 400.

2. Second, get the chicken you want to use and put it in a bowl. Add 1 TSP of salt and 1-2 TBSPs of olive oil to it. Mix well and place in a baking pan to bake for 30-35 minutes.

3. As the chicken is baking, chop your potatoes into circular rounds like shown in the picture.

4. Chop your peppers, onions, and tomatoes into rounds as well. Leave to the side in a separate bowl.

5. Now, mince your 4 cloves of garlic.

6. Next, in a bowl add the garlic, lemon juice, 1 TSP of black pepper, 4 TBSPS of olive oil, 1 TSP tomato paste, and salt. Mix well.

7. Now, grab your bowl of potatoes and veggies, and add 1/3 of the sauce you just made. Mix well again.

8. Next, your chicken should be done baking, grab it out of the oven, and start layering your potatoes on top of the chicken, then your onion/bell pepper/tomato, and finish off with the rest of the sauce and a 1/2 cup of water.

9. Cover with aluminum foil to lock in moisture. Bake in the oven for 1 hour and 45 minutes.

10. Take it out once it’s done, top with optional chopped parsley, and enjoy!


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