Recipe by Sarah Chana
My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think.
Top Review by pattyloof
Not 8 servings with teenagers in the house! Tastes good and smells wonderful cooking! Very easy to make. Might want to clarify that you cut up the potatoes first, otherwise it will take way more than 20 minutes to boil them.
- 5 large potatoes, peeled (about 3 pounds)
- 6 large eggs
- 2 teaspoons salt
- ground pepper (a few grinds)
- 1 teaspoon cumin
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon turmeric
- 6 garlic cloves, mashed
- 1 onion, grated
Directions See How It's Made
- Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
- Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes.
- Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well.
- Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.