L'Khobz bi Batata, Morocco
Europeans once thought that potatoes—botanically related to the tomato but not to the sweet potato—had the power to cure impotence. This is perhaps one of the reasons that ever since the Spaniards brought them back to the Old World under the name batata, their consumption has increased until today they are the world's fourth largest crop after wheat, rice, and corn.
In our modern age, they are enjoyed in most countries. In North Africa this dish is often prepared by the farmers and laborers of Morocco. It can be served as an appetizer or a snack, as well as a main dish.
2 cups mashed potatoes, still warm
1 cup well-toasted bread, broken into very small pieces
3 tablespoons butter
4 tablespoons finely chopped fresh cilantro
salt and pepper to taste
1/4 teaspoon cumin
1/2 teaspoon paprika
8 black olives, pitted and quartered
Thoroughly combine all ingredients, except paprika and olives; place on a platter. Sprinkle with paprika, then spread olives evenly over top and serve immediately.
Classic Vegetarian Cooking
from the Middle East and North Africa
by Habeeb Salloum
Hardcover, 288 pages
Recipe reprinted by permission.
This page created November 2002
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