Middle Eastern Potato Salad Food

MIDDLE EASTERN POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough cold water to cover them by about 1-inch. Place the pot over high heat and bring to a boil. Cook the potatoes, uncovered, until they are fork-tender, about 14-16 minutes depending on their size. Drain the potatoes and once they are cool enough to handle, cut them into quarters. Set aside.
• Meanwhile, in a large bowl whisk together the olive oil, lemon juice and spices. Then stir in the parsley, scallions and garlic.
• Add the potatoes to the dressing while they are still slightly warm. Toss them gently until they are well coated.
• The potato salad can be served immediately while it’s still slightly warm. Or covered and refrigerated until chilled.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 day.

MIDDLE EASTERN TOMATO SALAD

Steps:

• Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

MIDDLE EASTERN STYLE POTATO SALAD

Steps:

• 1. Cook potatoes in salted water until fork tender. Drain well. Place in large bowl and cool slightly.
• 2. While potatoes are cooling, mix together olive oil, lemon juice (start with 3 tbsp), parsley, salt, and pepper.
• 3. Add a little over half the dressing to the potatoes and mix well.
• 4. Mix in kalamata olives and green onion. Check seasoning. Add a little more dressing if needed. (Serve at room temp or if you prefer, chilled.) Just before serving sprinkle with Feta cheese, if desired.

MIDDLE EASTERN POTATO SALAD

Steps:

• In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
• Cook potatoes for 10-12 min or until fork tender.
• Cool and quarter, or cut into 8 pieces depending on size.
• Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
• Add the potatoes, parsley, and tomatoes; toss well to coat.

ROASTED RED-SKINNED POTATOES

Steps:

• Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Halve larger potatoes.
• In a large bowl toss potatoes with oil, kosher salt, and pepper. Arrange potatoes in a single layer in the prepared baking pan. Roast for 25 to 30 minutes or until outsides of potatoes are lightly brown and crispy and centers are tender, stirring once.

BATATA HARRA

Steps:

• Preheat the oven to 400°F (200°C).
• Place the potatoes on a baking sheet, drizzle with olive oil and season with salt and pepper, and toss well.
• Roast in the oven for 40 minutes flipping halfway through or until the potatoes are crispy on the outside, and fork-tender.
• Pat dry the potatoes before frying them. In a large pot or pan, heat oil to 350°F (180°C).
• Add the potatoes to the oil, and fry for about 15 minutes or until they're golden brown.
• Remove from oil, and drain on a paper towel.
• To a pan, add olive oil, garlic, and chili flakes and cook for a minute over low-medium heat or until the garlic is fragrant. Add the paprika and fresh cilantro, followed by the cooked potatoes.
• Toss until the potatoes are well coated, remove from pan and serve in a serving dish.
• Garnish with extra fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN

Steps:

• Saute onions in 2 tbsp of oil until golden.
• Add the cubed sweet potato to the pan and just barely cover it with a little water.
• Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
• Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
• Let cool to room temperature.
• Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
• Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.