Cooking description:
Below I will tell you more about how to cook Egyptian potatoes. Instead of a mixture of peppers, you can add black pepper and finely chop a fresh chili. Serve as a side dish or as an independent dish.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Potatoes
Dish: Side dishes
Cuisine geography: Arabic / Eastern
Diet: Lean meals / Vegan dishes
Ingredients:
- Potatoes - 500 Grams
- Tomatoes - 250-300 grams (in their own juice)
- Garlic - 2-3 Cloves
- Onions - 1-1.5 Pieces (medium size)
- 5 Pepper Blend - 1/3 Teaspoon
- Salt - To taste
- Cardamom - 1/4 Teaspoon
- Nutmeg - 1/4 Teaspoon
- Dill - 1/4 Bunch
Servings: 2
How to cook "Egyptian Potatoes"
Prepare all ingredients.
Cut the onion into half rings. Pass the garlic through a press, add salt, pepper mixture, nutmeg and cardamom. Grind everything with onion rings.
Wash the potatoes, peel, cut into slices.
Combine the onion and garlic mixture with the potatoes.
Grind the tomatoes in their own juice in a blender until smooth.
Pour the tomato puree into a deep frying pan, place the potatoes. Top up with water if necessary to completely cover the potatoes. Cook it over medium heat until almost cooked through. About 15-20 minutes.
Gently transfer the potatoes to a baking dish. Sprinkle with finely chopped dill. Place in the oven for 15 minutes at 200 degrees.
Egyptian potatoes are ready, bon appetit!