Recipe by lemoncurd
Almost like eating hummus but with a more subtle flavour.
Top Review by chaboinga
I served this with turkish dumplings (manti), and the two went fabulously well together. I spooned yogurt-garlic sauce (1 cup plain yogurt, 1 T minced garlic) and vegetable oil infused with red pepper (heated 1 T crushed red pepper in 3 T veg oil on low heat until the oil had changed color) onto both the dumplings and the mashed potatoes. Yum! In the end, I opted to give this four rather than five stars, though, because while it is fabulous with other middle eastern dishes, when you eat it all on its own, I don't think it is any better than traditional mashed potatoes. It is hard to beat a whole lot of milk and butter!
- 5 medium potatoes
- 14.79 ml butter
- 1 lemon, juice of
- 59.14 ml tahini
- 2 garlic cloves, minced
- 4.92 ml salt
- 2.46 ml black pepper
- 4.92 ml cumin
- 4.92 ml sumaq
- extra virgin olive oil
Directions See How It's Made
- Peel and cube potatoes and boil in water till soft (As for mash potatoes).
- Drain potatoes add Potatoes and rest of the ingredients except dressing ingredients into a processor a whiz till smooth.
- Note: you could mash all the potato ingredients together with a potato masher for a more courser texture.
- Pour out into a serving plate, sprinkle cumin and sumaq and drizzle with olive oil.
- Serve as an appetizer or as a side to meat.