“Mchamar” (“Maakouda”)- Moroccan potato pie
One morning I got up feeling very nostalgic. My mom’s potato pie was all I could think of. It’s a pie we used to eat on Fridays for lunch or as a first course on Saturday lunch, or just as a light meal along with homemade bread, dips and Israeli salad. I decided to reconstruct my childhood memory and make my family this meal.
There is one hack I came up with. Traditionally, the pie was cooked/fried on stove top and at some point my mom would flip it on a plate and return it to the pot to continue frying.
Not only does this method require some expertise but it also calls for quite a lot of oil. I simplified it by baking it and just brushing the top with some oil before baking.
6 medium size potatoes Or 4 potatoes + ½ c peas + ½ c carrots
4 tbsp chopped parsley (I used a bit of dill as well)
1 tsp turmeric
½ tsp black pepper
½ tsp white pepper
4 tbsp. oil
1 tbsp salt
10-12 eggs, beaten
About ¼ c oil for brushing
Cook the potatoes (unpeeled), peas and carrots. Drain. Peel and mash the potatoes.
Add the rest of the ingredients but the oil. Mix well.
Line an oven-safe pot with parchment paper. Brush the pot with some of the oil.
Pour the mix into the pot and brush with the rest of the oil.
Bake covered for 10 minutes (400°). Uncover and keep baking till the top gets brown (About 1 hour). Serve with bread, Israeli salad and picante dips.