Unlike potato salads in the USA which are drowning in mayonnaise or sour cream,the potato salads of the Middle East are light, full of taste and make a perfect accompaniment to any meat dish.Recipes for potato salads vary from region to region and are characterized by their origin depending on the spices used.The following recipe is typical of Tunisia for it's use of caraway and cayenne pepper.
Yield:4-6 Servings
Ingredients:
1/4 c olive oil
3 Tbsp. lemon juice
1 tsp. ground caraway
1/4 tsp. ground cayenne pepper
2 dashes of salt
5 large potatoes, cooked, peeled, and cubed
4 tbsp. fresh mint, finely chopped
4 tbsp. fresh cilantro leaves, finely chopped
4 tbsp. fresh parsley, finely chopped
1. Heat the olive oil in a frying pan. Add the lemon juice, caraway, cayenne pepper, salt and stir.
2.After about 5 minutes, add the potatoes and stir until evenly coated with the seasoned oil.Warm the potatoes for 5-7 minutes.
3.Remove potatoes from heat and place in a bowl and chill till ready to serve adding the fresh herbs, tossing them together with the potatoes before serving or add the herbs immediately and toss and serve potato salad warm.Adjust salt, if necessary.
Yield:4-6 Servings
Ingredients:
1/4 c olive oil
3 Tbsp. lemon juice
1 tsp. ground caraway
1/4 tsp. ground cayenne pepper
2 dashes of salt
5 large potatoes, cooked, peeled, and cubed
4 tbsp. fresh mint, finely chopped
4 tbsp. fresh cilantro leaves, finely chopped
4 tbsp. fresh parsley, finely chopped
1. Heat the olive oil in a frying pan. Add the lemon juice, caraway, cayenne pepper, salt and stir.
2.After about 5 minutes, add the potatoes and stir until evenly coated with the seasoned oil.Warm the potatoes for 5-7 minutes.
3.Remove potatoes from heat and place in a bowl and chill till ready to serve adding the fresh herbs, tossing them together with the potatoes before serving or add the herbs immediately and toss and serve potato salad warm.Adjust salt, if necessary.
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