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    You are in: Home / Recipes / Baked Potato Salad, Middle Eastern Style Recipe
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    Baked Potato Salad, Middle Eastern Style

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    JustJanS's Note:

    Joni g sent me some shoarma mix from Israel, so I've been trying different ways to use it. This one worked really well (as did the roast of lamb I coated with it). Pets'r'us has a shaorma mix recipe on z 'Zaar (#44858) if you want to try this but can't get the mix. Prep time doesn't include cooling the potatoes.

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    Units: US | Metric


    1. 1
      Preheat your oven to 200°C.
    2. 2
      Take 2 tablespoons of the oil, and toss this and your potatoes in a large bowl.
    3. 3
      Spread them on a baking tray, and sprinkle with the shoarma mix.
    4. 4
      Bake in the oven for about 20 minutes, or until cooked through and golden.
    5. 5
      Remove them and allow them to cool a little.
    6. 6
      Mix the remaining ingredients together and pour over the potatoes;toss them gently to coat.
    7. 7
      You can serve them now, or cool to room temperature.

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    Nutritional Facts for Baked Potato Salad, Middle Eastern Style

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.6
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 16.6 mg
    Total Carbohydrate 40.5 g
    Dietary Fiber 4.4 g
    Sugars 2.6 g
    Protein 4.9 g

    The following items or measurements are not included:

    shoarma mix

    white wine vinegar

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