Maakouda- Moroccan Potato Patties

Maakouda(Moroccan potato fritters) is a very popular street food in Morocco. The potatoes are mashed and well seasoned with Moroccan spices, parsley, and onions. They can be served as an appetizer, side dish, or in a sandwich with tomatoes, lettuce, and onions.

What you Need:

4 medium potatoes
1/4 cup fresh cilantro,finely chopped
4 garlic, pressed or minced
1 egg
1 tsp cumin
1 tsp smoked paprika
1/2 tsp black pepper (or more)
1/2 tsp cayenne (optional)
1 tsp salt

Flour
2 eggs lightly beaten
oil for frying

What To Do:

1. Making the potatoes Mixture: Peel and cut the potatoes in quarters and boil them until they are soft.
   
2. Drain and mash them well with cilantro, egg, garlic, spices.
3. Shape the potato mixture into cakes about 3" in diameter.
4. Frying the potato cakes: Heat oil in a skillet, dip each pattie in the eggs, then in the flour (removing any excess), then fry in hot oil until deep golden brown- about 8 to 9 min per side.
5. Serve the Maakouda warm.

Enjoy!

Maakouda- Moroccan Potato Patties

Moroccan Potato Spring Rolls

This spring roll recipe is easy to make, deliciously seasoned and infused with Moroccan spices. It makes a great appetizer or a side dish. Usually, tuna is added to the mixture, but since I am not a big fan, I just used potatoes.


What You Need:

2 medium potatoes, diced
3 cloves garlic crushed
2 Tbsp shredded cheese
1/4 cup freshly chopped parsley
1 tsp hot chilli sauce (optional)
salt & pepper to taste
1 tsp smoked paprika
1 tsp cumin
1 tsp butter
Egg wash (1 egg mixed with 1 Tbsp water)
Spring Roll pastry
Oil for Frying

What To Do:

1. Boil the potatoes in salted water for 20 min. Drain.
2. In a big bowl, add the potatoes, cheese, garlic, parsley, butter, hot chilli sauce, and the rest of the spices. Mash and mix well until all ingredients are incorporated.
3. Gently pull out each spring roll sheet from the package, lay it flat on a cutting board. Spoon some of the potatoes mixture and put on 1/3 of the spring roll.
   
4. Fold both sides of the wrapper to the center. Roll tight and seal the end with egg wash. Click here for how to roll the pastry.
5. Heat oil in a large skillet, deep fry the spring rolls until olden brown. Drain on a paper towel and serve on a bed of lettuce.
6. You can bake the rolls instead. Brush them with melted butter and bake them in a 400 degrees oven for about 10 min or until golden brown.
   

Enjoy!

Moroccan Potato Spring Rolls

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

I first tried porcupine meatballs at one of my friend's house and I liked it so much that I wanted to try making it myself and maybe adding an itty bitty Moroccan twist to the recipe.



Porcupine Meatballs

What You Need:

1 lb. of lean ground beef
1 small onion, diced
1/4 cup chopped parsley
2 garlic cloves, crushed
1 egg
1/2 cup uncooked rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
salt and pepper to taste
2 Tbsp. Olive oil
1 can of tomato sauce
1 can of diced tomatoes
water or beef broth
1/2 cup cheddar cheese for garnishing

What To Do:

1. In a large bowl, combine ground beef, onion, rice, egg, parsley, and all the spice. Mix well.
2. Shape into medium-sized meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a baking pan, place the browned meatballs and cover with diced tomatoes, tomatoes sauce and 1/2 cup water or beef broth.
   
5. Bake in a 350 degrees preheated oven for 55 minutes until meatballs are tender and sauce is reduced.
   
6. In the last 10 min, sprinkle with the cheddar cheese and return to oven until cheese is melted.
   

Creamy Garlic Mashed Potatoes

What You Need:

4 big russet potatoes
4 garlic cloves, crushed
3/4 cup heavy cream, or half and half
1/4 Parmesan cheese
1 Tsp salt

What To Do:

1. Peel and dice potatoes (all same size so it cooks evenly). Place in a large saucepan, add salt, and cover with water. Bring to a boil and cook the potatoes for about 25 min or until they fall apart when poked with a fork.
2. Heat the heavy cream and the garlic in a medium saucepan until simmering. Remove from heat and set aside.
3. Remove the potatoes from heat and drain off the water. Mash well and add the garlic and cream mixture and Parmesan cheese. Stir well to combine.
   
4. Let stand for 5 minutes so that mixture thickens and then serve.

Enjoy!

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

Potatoes Gratin with Ground Beef

Layered potatoes with ground beef, cheese, and Bechamel Sauce? Yes, Please! This dish makes the perfect comfort food and best of all, it's easy to make!

What You'll Need:

2 pounds Yukon potatoes, peeled
3 to 5 garlic cloves, chopped
3 tbsp olive oil
2 onions, sliced lenghth wise
1 pound ground beef
2 tablespoons chopped fresh parsley
1 tsp cumin
1 tsp paprika
Salt and pepper
1/2 cup cheddar cheese (or any cheese you like)

For the bechamel sauce:

3 tbsp butter
3 tbsp all purpose flour
2 cups milk ( I use 2%)
Salt, pepper, and nutmeg to taste

What To Do:

1. Preheat oven to 400 degrees F.

2. Slice the potatoes thinly and broil them in a saucepan for about 10 min (make sure they are not too tender)

3. Meanwhile, heat oil in a skillet, add onions and garlic. Cook until golden about 2-3 min, add ground beef, parsley, and all the seasoning, mix well, cook until meat is brown. let it simmer on low heat.

4. Now we make the bechamel sauce: In a mdedium saucepan, melt the butter, add the flour while whisking constantly until you get a thick paste, add the milk (little by little), continue to whisk. We don't want to see lumps in the sauce but if you get them don't panic, just keep whisking. You will get a smooth mixture, season with salt and pepper and nutmeg. set aside.

5. Butter the bottom and sides of a baking casserole, about 3 1/2 inches deep. Layer half of the potatoes in the bottom, pour half of the ground beef mixture on top, then repeat in this fashion until all the potatoes and ground beef have been used. End the top with bechamel sauce and lastly, sprinkle the cheese.

6. Bake for 10 to 15 min, or until the potatoes are very tender and have absorbed all the sauce; the top of the potatoes should be golden brown with darker brown splotches here and there.

7. Serve in its own casserole, or dish up individual portions, sprinkling each with a little chopped fresh parsley.

Enjoy!

Potatoes Gratin with Ground Beef