- Jewish Learning
Maakouda. What is it? More commonly known as potato croquettes, Maakouda (pronounced ma-ah-koo-dah) is a very tasty side dish often made in Morocco for the holidays. This delectable side also uses the finest spice in Moroccan cuisine – saffron. And yes, that’s a good thing!
10 medium yellow potatoes, peeled
1 tablespoon salt
1 tablespoon pepper
juice from 1 lemon
2 tablespoons Gefen Olive Oil
1 teaspoon allspice
2 egg yolks and 2 eggs, beaten
small pinch of saffron
In a large pot, boil the potatoes with a pinch of salt. Insert a fork after 15 minutes to see if they are ready. Remove from the fire and let cool.
In a large bowl, mash the potatoes. Add the salt, pepper, allspice, saffron, lemon juice, egg yolks, and olive oil. Adjust seasoning if needed.
Cover the bowl and refrigerate for about an hour. This step is very important as it will prevent the maakouda from opening during the cooking process.
With wet hands, form small balls and flatten them gently to form thick croquettes. Heat up a quarter cup of vegetable oil in a large deep pan. Coat the croquettes on both sides with the beaten eggs.
Fry them for about two minutes on each side. Serve warm.
Yields 12 maakouda
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