Maacouda With Potatoes Recipes

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

POTATO OMELETTE (MAACOUDA BIL BATATA)

Potato Omelette (Maacouda Bil Batata) image

From "North African Cooking" by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852

Provided by Engrossed

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces potatoes, chopped
1 red onion, chopped
3 tablespoons olive oil
2 garlic cloves, chopped
4 eggs
1 teaspoon harissa (Hreesa/Harissa (Red Pepper Spice))
1/2 bunch cilantro, minced
1/2 bunch parsley, minced
salt, to taste

Steps:

Cook the potatoes in a pan of boiling water until tender.
Meanwhile, heat 2 tbsp oil in a frying pan and fry the onion, until soft and lightly browned.
Stir in the garlic and cook, stirring until fragrant.
Drain the potatoes and return to the saucepan.
Over low heat, mash the potatoes, then stir in the onions and garlic. Remove from heat.
In a mixing bowl, lightly wihisk the eggs with the harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.
Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and cook over a very low heat until the bottom has set.
Brown the top under a hot broiler.

Nutrition Facts : Calories 243.6, Fat 15.2, SaturatedFat 3, Cholesterol 211.5, Sodium 78.8, Carbohydrate 18.7, Fiber 2.4, Sugar 2.3, Protein 8.5