Maacouda With Potatoes Food

MAAKOUDA BATATA: MOROCCAN POTATO CAKES

Maakouda Batata: Moroccan Potato Cakes image

Moroccan potato cakes are seasoned with cumin, onions, garlic, and cilantro. Serve them as a side, appetizer, or sandwich filler.

Provided by Christine Benlafquih

Categories Appetizer Breakfast Brunch Dinner Lunch Side Dish Snack

Time 2h50m

Number Of Ingredients 11

Ingredients

2 pounds potatoes (relatively the same size, peeled)
1 small onion (finely chopped)
2 tablespoons butter
3 cloves garlic (pressed)
1 1/2 tablespoons ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1/4 cup chopped cilantro
2 eggs (beaten)
Olive oil (for frying)

Steps:

Gather the peeled potatoes.
Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.
Gather the ingredients.
Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.

Nutrition Facts : Calories 426 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, Sodium 748 mg, Sugar 2 g, Fat 30 g, ServingSize 15 potato cakes (serves 15), UnsaturatedFat 0 g

MOROCCAN MASHED POTATOES

Moroccan Mashed Potatoes image

These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.

Provided by Dania

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 36m

Yield 32

Number Of Ingredients 7

Ingredients

10 large baking potatoes, peeled and cubed
3 tablespoons olive oil, or as needed
1 onion, diced
1 tablespoon ground turmeric
1 tablespoon salt, or to taste
2 teaspoons ground black pepper
½ teaspoon ground cumin

Steps:

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

Nutrition Facts : Calories 103 calories, Carbohydrate 21.3 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 223.6 mg, Sugar 1 g

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