Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 20 min
Servings: 4
Recipe By: Paul Gayler
From: Passion For Potatoes
Used with permission of Kyle Books
Other Mediterranean
Other Mediterranean
Moroccan Sweet Potato and Cilantro Salad
Morocco boasts one of the most exciting cuisines in the world, a subtle blend of African and European influences. On a recent family holiday in Marrakech, I experienced typical street food at the Djema'a al Foa, the world-renowned square where thousands of people gather nightly to enjoy good food and a lively atmosphere. Here's a salad I have adapted from one prepared by a vendor in the square.
Ingredients
2/3 cup good-quality olive oil
2 onions, thinly sliced
1/2-inch piece of fresh ginger root, finely chopped
2 red chiles, seeded and thinly sliced
1 pound 5 ounces small, white-fleshed sweet potatoes, peeled and cut into slices 1/8-in thick
pinch saffron strands
1/2 teaspoon cumin seeds, toasted briefly in a dry frying pan
juice of 1 lemon
1/2 teaspoon smoked paprika
3 tablespoons chopped cilantro
1 tablespoon chopped mint
1 tablespoon finely chopped preserved lemon
salt
freshly ground black pepper
2 onions, thinly sliced
1/2-inch piece of fresh ginger root, finely chopped
2 red chiles, seeded and thinly sliced
1 pound 5 ounces small, white-fleshed sweet potatoes, peeled and cut into slices 1/8-in thick
pinch saffron strands
1/2 teaspoon cumin seeds, toasted briefly in a dry frying pan
juice of 1 lemon
1/2 teaspoon smoked paprika
3 tablespoons chopped cilantro
1 tablespoon chopped mint
1 tablespoon finely chopped preserved lemon
salt
freshly ground black pepper
Directions
Heat 1/2 cup of the olive oil in a large pot, add the onions, ginger, and chiles, and sauté until tender but not colored.
Add the sweet potatoes, saffron, cumin seeds, lemon juice, and smoked paprika, then pour in enough water just to cover. Cover the pot with a lid, reduce the heat, and cook for 10 to 12 minutes, until the potatoes are just tender.
Stir in the cilantro, mint, and preserved lemon, then pour in the remaining oil and adjust the seasoning. Transfer to a bowl and let cool before serving.
Add the sweet potatoes, saffron, cumin seeds, lemon juice, and smoked paprika, then pour in enough water just to cover. Cover the pot with a lid, reduce the heat, and cook for 10 to 12 minutes, until the potatoes are just tender.
Stir in the cilantro, mint, and preserved lemon, then pour in the remaining oil and adjust the seasoning. Transfer to a bowl and let cool before serving.
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