MAACOUDA BIL BATATA
1 pound potatoes
2 garlic cloves
2 tablespoons olive oil
1 teaspoon harissa (See harissa recipe)
5 tablespoons cilantro
1/2 teaspoon coriander
6 tablespoons parsley
1/4 teaspoon salt
Serves 4. Takes 1 hour.
Preheat oven to 425 degrees. Slice potatoes into fourths. Gently put potato bits in pot of boiling water. Boil for about 20 or until potatoes are tender. Drain water from pot. Mash potatoes with a potato masher or fork.
While potatoes are cooking, dice onion and garlic. Put onion, garlic, and olive oil in frying pan. Sauté on medium-high heat for 5 minutes or until onions are tender. Remove from heat. While potato bits are still cooking, put eggs, harissa, cilantro, coriander, parsley and salt in mixing bowl. Mix ingredients with whisk or fork..
Spray casserole dish with no-stick spray. Add eggs/spice mix , mashed potatoes, sautéed onions and garlic to casserole dish. Mix with whisk or fork.. Put casserole dish in oven and bake for 20 minutes or until golden brown. (If chefs couldn’t use the phrase “golden brown” there wouldn’t be any cookbooks.)
1) Cilantro seeds are called coriander. I never knew that. I took Economics in college and in graduate and not once did they say anything about this important bit of knowledge.
2) The ancient Egyptians believed their loved ones ate cilantro after they died.
3) Proper spicing is always important, even in the afterworld.
4) Cilantro solve all sorts of digestive problems. Enough said.
5) Oh dear, I’ve written myself into a corner.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.