LEBANESE POTATO SALAD (SALATA BATATA)
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
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 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
Time 35m
Number Of Ingredients 7
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
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
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
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
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
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
More about "batata slata moroccan potato salad recipes"
BATATA HARRA: MIDDLE EASTERN SKILLET POTATOES | THE ...
From themediterraneandish.com
4.9/5 (33)
Total Time 25 mins
Category Sides
Calories 240 per serving
- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
- Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
MOROCCAN POTATO SALAD - MAROCMAMA
From marocmama.com
Reviews 9
Estimated Reading Time 4 mins
Servings 4
- 4) Drain the water and allow the potatoes to cool. Once you can handle them, cut them in half horizontally and in half again so that you have 4 slices. Cut into strips, and then cube in 1/4" size chunks,
SITTO’S BATATA SALATA - JULIE TABOULIE RECIPES
From julietaboulie.com
MOROCCAN POTATO SALAD RECIPE FOR MOROCCAN SALAD MEDLEY
From ahlanwasahlan.co.uk
5/5 (1)
Category Salad
Cuisine Moroccan
Total Time 30 mins
- In a large frying pan mix the ingredients to prepare a dressing then heat over a medium flame just enough to infuse the garlic flavour. (some like to add the onions too, some like to leave them raw & add them at the end) It's entirely your preference.
EASY TO MAKE MOROCCAN POTATO SALAD RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
5/5 (12)
Category Sides
Servings 4
Total Time 45 mins
- Fill up a large pot with cold water, add cleaned whole potatoes and bring to a boil. Boil potatoes for 20 - 30 minutes or until fork tender. Drain and allow to cool. Once cooled, slice the cooled potatoes into 1/2 inch slices.
- In a large skillet, add the olive oil and butter and heat until butter is melted, then add the sliced potatoes and brown for about 3 - 5 minutes on each side. Remove from heat and set aside.
- In a small bowl mix together the mayonnaise, harissa, pomegranate molasses, garlic powder, parsley, salt and pepper.
- Gently fold the mayonnaise mixture into the browned potatoes and mix well. Toss in the sliced red onions and feta cheese. Garnish with pomegranate seeds and micro greens or mint.
BATATA SALATA (LEBANESE POTATO SALAD)
From shepaused4thought.com
Estimated Reading Time 5 mins
14 DELICIOUS MOROCCAN SALAD RECIPES - MAROCMAMA
HOW TO MAKE LEBANESE POTATO SALAD (SALATA BATATA) • SUPER ...
From pinterest.ca
HOW TO MAKE LEBANESE POTATO SALAD (SALATA BATATA) • SUPER ...
From pinterest.com.au
BOB S RED MILL OATMEAL RECIPES
From tfrecipes.com
HOW TO MAKE LEBANESE POTATO SALAD (SALATA BATATA) • SUPER ...
From pinterest.com
MOROCCAN SWEET POTATO SALAD | LAURA B. RUSSELL
From laurabrussell.com
PORK SIDE RIBS RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES ...
From webetutorial.com
HOW TO DETERMINE AGE OF KENMORE WASHER RECIPES
From tfrecipes.com
MOROCCAN POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MOROCCAN POTATO SALAD RECIPE • AN INCREDIBLY TASTY SIDE ...
From youtube.com
ALL FOR ONE RECIPE BATATA SLATA MOROCCAN POTATO SALAD ...
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love