Another sunday comfort food day recipe:
Maakouda – Moroccan Potato Beignet
Makes 15 Maakouda
500 gr potatoes, boiled and peeled
2 tablespoons finely chopped parsley
1 ½ teaspoon finely chopped garlic
½ teaspoon salt or more to taste
¼ teaspoon ground black pepper
1 teaspoon dried yeast
200 gr (1 ½ cup) flour
½ teaspoon turmeric
½ teaspoon dried garlic grains
½ teaspoon salt
200 ml water (1 cup)
Deep frying oil
Harissa and tomato sauce
2 tablespoons tomato paste
2 teaspoons harissa
Juice of a lemon
½ teaspoon salt
¼ teaspoon cumin
• In a large bowl use a fork to mash the potatoes until smooth and stir in the rest of the potato cakes ingredients. Set aside. • Activate the dry yeast by adding 2 tablespoons of lukewarm water in a small bowl. Stir with a fork and leave for 5 minutes until foamy. • Meanwhile, shape the potato mixture into small discs of about 5 cm (2 inch) diameter. Place the potato cakes in the fridge until ready to deep fry. • Once the yeast is foamy, mix together all the batter ingredients until smooth and leave to proof for 30 minutes. Depending on the flour you will be using, you might need to add a couple of tablespoons of water to the batter to make sure that the batter is not too thick. The batter has to be light enough to coat the potato cakes but not too runny either, otherwise it will break up during deep frying. • Meanwhile, prepare the harissa and tomato sauce. In a small bowl, stir all the sauce ingredients together until smooth. • When ready to deep fry, heat up 5 cm (2 inches) of frying oil in a deep pan over medium high heat until it reaches 180 C (350 F). #foodporn#delicious#pancakes#honey#food#dessert#tasty#kitchenofmorocco#comfortfood#foodie#vegan#vegetarian#foodphotography#sunday#homemade#cuisine#sweet#mouthwatering#moroccan#marrakech#fez#casablanca#meknes#agadir#essouaira
Start of your sunday the right way with this delicious “Baghrir” recipe. Ingredients:
2 cups fine semolina flour
2 to 2-½ cups water (depending on semolina flour)
1 tablespoons active dry yeast
A pinch of salt
1 teaspoon sugar
1 tablespoon orange blossom water (optional)
For the sauce
2 tablespoons butter (or ghee)
1 tablespoon honey
1 tablespoon orange blossom water
Mix 1 cup of lukewarm water with the sugar and yeast and let froth for a few minutes.
In a blender, mix 1 cup water, semolina, orange blossom water (optional) and salt. Then, add the yeast mixture and blend really well. Add more water if necessary to obtain a somewhat liquid batter, similar to a crepe's batter.
Let stand for 30 minutes.
Heat a nonstick pan on medium/high heat and pour some of the mixture in the center of the pan. Tiny holes should form really quickly. Cook on one side for about 2 minutes.
Melt the butter in a saucepan, then add the honey and orange blossom water.
Pour over your baghrir once ready to serve. #foodporn#delicious#pancakes#honey#food#dessert#tasty#kitchenofmorocco#comfortfood#sunday#homemade#cuisine#mouthwatering#moroccan#marrakech#fez#casablanca#meknes#agadir#essouaira#foodie#vegan#vegetarian#foodphotography#sweet#food