In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made in a dish such as the one pictured above; lucky lady who got to spend time in Aleppo before the tragic mayhem; since Aleppo has the well-deserved reputation for exquisite gastronomy, I was dying to try it out, especially since I had the pan in question. However, the recipe is easily made in a regular pie pan and is easier baked than fried over the stove.
I would recommend it for brunch. The potatoes are boiled first, then mashed and combined with eggs and a few spices. The taste is mild, the texture a bit spongy; these keep well for a few days in a plastic bag and can be a quick on-the-go lunch.
- INGREDIENTS: 18 2″ fritters or one 10″ pie serving 8
- 1 1/2 pounds waxy potatoes (such as Yukon Gold)
- 6 large eggs
- 1 small onion, chopped
- 1/4 cup chopped herb such as cilantro or parsley
- Spices: 1 tsp cumin, pinch black pepper, 1 tsp paprika or Aleppo pepper
- 1 tsp mashed garlic
- salt, to taste
- 1/2 cup oil
1. Boil the potatoes in a large pot filled with water, with a dash of salt and a teaspoon of vinegar. When cooked, drain, peel and mash roughly with a fork.
2. Whisk the eggs lightly and add them to the potatoes along with the rest of the ingredients.
3. Heat the oil in a skillet over medium heat and fry the fritters on both sides, about 3 minutes on each side; or pour the oil in a pie pan, insert in a preheated 350F oven and after 5 minutes, pour the batter onto the pan and bake until the potato batter is set and golden. Serve warm or at room temperature.