Batata Slata Moroccan Potato Salad Recipes

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LEBANESE POTATO SALAD (SALATA BATATA)



Lebanese Potato Salad (Salata Batata) image

A traditional Lebanese recipe for potato salad (salata batata) it's light, fresh, gluten free and accidentally vegan.

Provided by Janelle Hama

Categories     Salad

Time 20m

Number Of Ingredients 8

785 g Potato (cut into bite sized pieces)
1/4 cup Parsely (chopped)
1/4 cup Shallots ((scallion) finely chopped)
1 tbsp Dried mint ((fresh is good too) finely chopped)
1/4 cup Olive oil
1/4 cup Lemon juice (fresh)
1 Pinch Salt & Pepper
1 Clove Garlic ((optional) crushed)

Steps:

  • Cut potato into even bite sized chunks (with skin or off)
  • Add potato to a pot and cover with water. Boil potatoes until cooked, then drain and allow to cool
  • In a mixing bowl add potato, shallots, parsely, mint, garlic
  • Add olive oil, lemon and seasoning to taste and serve

Nutrition Facts : ServingSize 200 g, Calories 181 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 5 g, Sugar 3 g

MOROCCAN POTATO SALAD WITH CHERMOULA - BATATA MCHERMLA



Moroccan Potato Salad with Chermoula - Batata Mchermla image

Moroccan potato salad with chermoula seems to be everyone's favorite in our house. Some like it without a drop of sauce left while others prefer to mash the potatoes in a reduced sauce. It is a very easy recipe to make. You can serve it spicy hot or mild. Whichever way you choose, it's always best served the same day. Traditionally the chermoula for this salad should be made with cilantro only. Since my chermoula recipe (link below) includes only a little parsley, we can still use it here.

Provided by Nada Kiffa | Taste of Maroc

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 7

1 lb potatoes, peeled ((approx.))
1/4 cup chermoula paste
1 tbsp tomato paste
1/2 tsp harissa paste
green or purple olives
preserved lemon rind, (cut into small strips or small cubes)
1 tsp olive oil

Steps:

  • Cut the peeled potatoes into cubes of about 1/4" to 1/2".
  • Place the cubes in a cooking pot or frying pan. Add half of chermoula and all the seasoning. Add enough water to cover all ingredients. Put a lid on and simmer on medium heat for about 7 minutes.
  • Add the rest of chermoula and a little water if necessary. Continue cooking, adding only a little water as needed, until the potatoes are tender and the remaining sauce is reduced.
  • Since potatoes tend to absorb liquid while cooling, it's okay to have ample sauce in the pan; just be sure it's reduced and not watery. The sauce also helps when we have leftovers and we want to reheat them.
  • Drizzle some olive oil over the potatoes before serving and decorate with some purple olives and/or preserved lemons.

Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Sodium 142 mg, Fiber 2 g, ServingSize 1 serving

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

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

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN



Sweet Potato Salad (Slada Batata Hilwa) -Moroccan image

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

Provided by Leahs Kitchen

Categories     Low Protein

Time 25m

Yield 2-3 cups, 2-4 serving(s)

Number Of Ingredients 11

1 medium white onion, diced
5 tablespoons olive oil
1 lb sweet potato, cubed
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt
6 -8 green olives
1/2 preserved lemon, rind of, chopped (optional)
half a lemon, juice of
2 tablespoons flat leaf parsley, chopped

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!

BATATA SLATA -- MOROCCAN POTATO SALAD



Batata Slata -- Moroccan Potato Salad image

This dish takes a slightly different turn depending upon the cook. Some, like me prefer more lemon or vinegar. Some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. In any case it is a wonderful potato salad that is a bit different than usual. In summer I use the tomato and out of summer I do not. Basically if I feel like adding the tomato I do and if I don't, then I don't. This is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005

Provided by Hajar Elizabeth

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

5 large potatoes
4 tablespoons fresh flat leaf parsley, finely chopped
1 fresh tomato, grated
1/2 cup sweet onion, chopped
1 fresh lemon
2 -4 tablespoons vegetable oil
1/2 teaspoon cooking salt, to season potatoes

Steps:

  • You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
  • Peel the potatoes and cut into 1-inch chunks.
  • Boil potatoes in salted water until cooked through and not mushy.
  • Drain cooked potatoes and allow to cool though still quite warm.
  • Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
  • The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.
  • To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.

Nutrition Facts : Calories 290.6, Fat 4.9, SaturatedFat 0.7, Sodium 215.6, Carbohydrate 58, Fiber 8.1, Sugar 3.5, Protein 6.8

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