January 7, 2010

moroccan sweet potato salad



This warm salad, which I served as part of my Arabian Nights feast, would also be fabulous with a roast chicken (maybe smeared with some harissa) and pilaf rice.

Moroccan Sweet Potato Salad
adapted from Claudia Roden, Arabesque

1 large onion, coarsely chopped
5 tbsp extra virgin olive oil
1 lb (450g) sweet potatoes, peeled
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp paprika
salt
juice of 1/2 lemon
2 tbsp chopped flat-leaf parsley
6 or 7 green olives (optional)

Fry the onion in 2 tablespoons of oil until golden. Cut the sweet potatoes into pieces (about 1-inch cubes), add to the pan, and barely cover with water. Add the ginger, cumin, paprika, a little salt, and 2 more tablespoons of oil. Cook until the potato pieces are tender, about 20 minutes - keep watch so that they don't suddenly fall apart. The liquid should reduce to a sauce, but I found that I had more than I needed.

Serve at room temperature, mixed with the olives (if using - I just don't like olives!), and sprinkled with lemon juice, the remaining olive oil, and the chopped parsley.

3 comments:

Rosa's Yummy Yums said...

I love Claudia Roden and her cookbook "Rabesque"! that dish looks lovely. I must try it soon...

Cheers,

Rosa

Jeanee said...

I'm SO making this!

organic said...

I make something quite similar to this, interesting that it's a traditional dish somewhere else in the world.

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