A recipe by one of my favorite Lebanese chefs, Marlene Mattar; she (lucky her!) visited Aleppo, in Syria and created a cookbook based on her travels there. Slightly adapted.
INGREDIENTS: 6 servings
- 1 1/2 lb potatoes
- 6 eggs
- 1 tsp salt, to taste
- 1 tsp white vinegar
- 1 medium onion, chopped
- 2 Tbsp chopped cilantro
- 1 tsp chili powder or paprika or Aleppo pepper
- 1 tsp cumin
- 1/4 tsp black pepper (ground)
- 1 tsp garlic paste (4 cloves)
- 1/2 cup vegetable oil (or olive oil, more as needed)
1. Place the potatoes with salt and vinegar in a Dutch oven and cover with water; bring to a simmer; cook over low heat for about 30 minutes till tender, then drain, peel and mash the potatoes.
2. In a large bowl, whip the eggs a bit then add the potatoes and the rest of the ingredients ( less the oil).
3. Heat the oil in a large skillet and fry large spoonfuls of the potato and egg mixture on both sides till puffed and cooked and golden-colored.
NOTE: These cakes can be baked as well; pour the oil in a round pan and place in a 400F oven for a few minutes until hot; pour the mixture onto the pan and let it bake for 15 minutes till set.
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