SWEET POTATO SALAD (SLATIT BATATA HELWA)
This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives?
Provided by Sackville
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the sweet potatoes in just enough water to cover.
- Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
- The sauce should be thick, almost syrup-like.
- If it isn't, lift out the potatoes and boil the sauce until it is thicker.
- When the sauce is done, mix in the coriander, olives and capers.
- Cool and serve as an appetizer.
BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD
Provided by Rebecca Katz
Categories Salad Side Sauté Vegetarian Dinner Spice Root Vegetable Sweet Potato/Yam Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
- Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN
A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)
Provided by Leahs Kitchen
Categories Low Protein
Time 25m
Yield 2-3 cups, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in 2 tbsp of oil until golden.
- Add the cubed sweet potato to the pan and just barely cover it with a little water.
- Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
- Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
- Let cool to room temperature.
- Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
- Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!
BATATA SLATA -- MOROCCAN POTATO SALAD
This dish takes a slightly different turn depending upon the cook. Some, like me prefer more lemon or vinegar. Some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. In any case it is a wonderful potato salad that is a bit different than usual. In summer I use the tomato and out of summer I do not. Basically if I feel like adding the tomato I do and if I don't, then I don't. This is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005
Provided by Hajar Elizabeth
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- You want good waxy boiling potatoes for this. The cooking salt is for seasoning and cooking the potatoes inches The 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate; salt to taste.
- Peel the potatoes and cut into 1-inch chunks.
- Boil potatoes in salted water until cooked through and not mushy.
- Drain cooked potatoes and allow to cool though still quite warm.
- Add remaining ingredients and refrigerate 6 hours or overnight is best. The salt to season is your personal choice.
- The amount of lemon juice or vinegar and oil will vary according to your potatoes, so season with these accordingly. This salad should be more tangy than oily. At times, 2-4 tablespoons of mayonnaise is added this too is authentic. This depends on the mood of the cook/consumers.
- To make this into another very popular salad; batata and zrodia slata, simply add 3 cooked carrots cut into approximately 4mm coins. Season accordingly. You will notice the lack of use of black pepper in this dish. I have not to date had a batata or a batata and zrodia slata which contained black pepper.
Nutrition Facts : Calories 290.6, Fat 4.9, SaturatedFat 0.7, Sodium 215.6, Carbohydrate 58, Fiber 8.1, Sugar 3.5, Protein 6.8
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
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