Month: March 2021

Peel the potatoes and dice them.

Put the potatoes in a saucepan.

Cover them with hot water.

Add about 1/2 tsp salt.

Place the saucepan over medium heat and let the potatoes cook for about 15 minutes.

Drain the potatoes.

Mash the potatoes with potato masher or a fork.

Add about 1 teaspoon salt (or to taste).

Add black pepper (to taste), garlic powder, ginger, turmeric, nutmeg, cumin, minced garlic, cilantro and parsley.

Add the beaten egg, a little at the time and mix everything together(you may not need to use all that egg).

Cover the potato mixture with plastic wrap and refrigerate for at least 30 minutes.

Form small balls of potato mixture.

Roll the potato balls in a bowl of flour to coat them.

Gently flatten the balls.

Fry the potato patties or Maakouda in a hot oil over medium heat in both sides until golden brown. Use enough oil to just cover one side of the potato patties.

Place on paper towel to drain.

Enjoy.

First, prepare the syrup.

Mix the sugar and water in a small saucepan and place the saucepan over medium heat.

Bring to a boil then let simmer for 5 minutes or until the syrup starts to thicken. Turn off the heat and add orange blossom water. Let cool and set aside.

In a Bowl, whisk the eggs with salt for few minutes then add sugar, butter, almonds, bread crumbs and baking powder.

Add lemon juice and zests.

Mix everything well and pour the batter in a baking pan (I used 9×9 inch square pan in this recipe).

Bake at 350° F preheated oven for about 25 to 30 minutes or until a knife inserted comes out clean. It will take more time baking if the cake is thick.

Immediately, pour the cold syrup on top.

Garnish with your choice of nuts.

Let cool completely before cutting.