Today i want to share my Maakouda recipe. We mostly eat it in the holy month Ramadan, but can also be eaten thoughout the year. Maakouda is known in Marocco, Algeria and Tunisia (The Maghreb). I don't know if the recipes are all the same, but here you go..The Algerian version my mommy makes:
Saha ftorkom! (Bon Appetit)
The Ingredients (For about 20 Maakouda):
- 10 potatoes
- 2 garlic cloves
- parsley
- 2 eggs
- 1 teaspoon of safran
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- flour
- oil
The preparation:
Cook the potatoes in boiling water without removing the skin for about 20 minutes. To see if the potatoes are ready, poke a potatoe with a fork. It should slide in easily. When the potatoes are ready, remove from the heat and take out of the water. Let cool a little and remove the skin ( This should go easily after cooking them). Put the skinless potatoes in a bowl. Mash the potatoes. Add to the potatoes the chopped parsley, 2 finely chopped garlic cloves and the spices. Mix well together with a spoon.
Now make round shaped flat balls out of the batter. Dont make them too little (about 2 cm to 3 cm).
It's possible that the batter sticks to your hands, if so do some flour on your hands. The batter can stick because the potatoes are still hot. Whenever you shaped a Maakouda, cover it in flour.
They should look like this. Now pour oil in a pan and let heat. Make sure you use enough oil, as the Maakouda needs to fry from both sides. Break the eggs on a plate or so and beat them. Now when the oil is hot; cover the Maakouda in egg and put them right away in the hot oil. Fry both sides untill golden brown.
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