You won’t be able to resist these browned and fragrant potatoes that can be served as a side dish or as a main course for a vegetarian meal. The silan gives them a toasty color and deepens the flavor of the other seasonings.
Makes 4 servings.
2 onions, cut into 2-3 cm cubes
3 garlic cloves, sliced
3 tbsp oil
8 potatoes, cut into 3-4 cm cubes
8 small whole carrots or 4 large carrots, quartered
1 tsp paprika
1 heaping tsp ras el hanout spice mix
1/2 tsp turmeric
1/4 cup Kinneret Farm natural silan
1-2 cups water
- Heat oil in a pot and fry the onions and garlic until golden. Add the potatoes, carrots and seasonings, and mix for 1-2 minutes until the vegetables look glossy.
- Add the silan and 1 cup of water and bring to a boil. Cover and lower the heat. Cook for 40 minutes or until the potatoes are soft, the sauce is reduced and everything has browned. If the pot has gone dry and the potatoes are still not soft enough, add more water (1/2 cup at a time).
- Serve hot or store in the refrigerator for 3-4 days and warm on low heat before serving, adding a little more water before heating.
Chicken & Potato Pot – After the onions are golden, add 8 chicken legs or 4 cut-up chicken quarters and fry them for a few minutes. Add the potatoes, carrots and seasonings and continue following the instructions above.
Beef & Potato Pot – Roast 1/2 kg of beef cubes in a pressure cooker with 2 cups of water. Drain and add to the pot when the onions are golden. Fry for a few minutes and then add the potatoes, carrots and seasonings and continue following the instructions above. Use the cooking liquids as needed.