Best Middle Eastern Potatoes Recipes

ROASTED NEW POTATOES, MIDDLE EASTERN STYLE

Steps:

• Preheat the oven to 425°F Wash the potatoes and cut any larger ones so the pieces are all roughly the same size.
• Put into an ovenproof dish and toss with the olive oil, garlic, salt and pepper. Roast for 30-40 minutes or until golden and brown, shaking the dish halfway through the cooking time.
• Sprinkle with lemon juice and cilantro, toss gently, and serve.

MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES

Steps:

• Boil meat in water, skimming the froth as it appears on the surface.
• Add Allspice, Pepper, salt, and garlic and cover.
• Let meat simmer over moderate heat until tender.
• Strain broth into a bowl. Reserving meat for later use.
• Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
• Do the same with the potatoes (cut in large cubes).
• In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
• Add brother or water to cover the rice.
• Let it all come to a fast boil. Then reduce heat.
• Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
• Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
• If desired, garnish with sauteed pine nuts.

" MIDDLE EASTERN " TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 200ºC.
• Wash the potatoes to remove any dirt, pat dry with paper towels.
• Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
• Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
• Cool for about 10 minutes.
• While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
• Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
• Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
• Mash the potato flesh until smooth and gently mix with the chickpea mixture.
• Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
• Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
• Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
• Serve the potatoes with the remaining half of the chopped coriander.

MIDDLE EASTERN POTATOES

Steps:

• In a 12 inch non-stick skillet heat oil over medium heat. Add potatoes and cover for five minutes. Stir and toss with a wooden spoon, add diced bell peppers, and sliced green onions cover for 5 more minutes. Stir well and uncover. Cook for 5 more minutes tossing every few minutes. Add broth, sumac and zatar and heat well while tossing and scraping pan. Top with freshly chopped cilantro when serving on hot plates.