Sweet Potato Salad (Slada Batata Hilwa) -Moroccan

Total Time
25mins
Prep 10 mins
Cook 15 mins

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

Ingredients Nutrition

Directions

  1. Saute onions in 2 tbsp of oil until golden.
  2. Add the cubed sweet potato to the pan and just barely cover it with a little water.
  3. Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
  4. Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
  5. Let cool to room temperature.
  6. Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
  7. Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

Reviews

(1)
Most Helpful

This was very nice, I think you must add the preserved lemon rind it adds a nice saltiness that just finishes this of nicely with the parsley. You can taste the other flavours as well as the lemon rind, but I do feel it is a very necessary part of the dish, or maybe I just like them. I would make this again when we have a Greek supper, as it's a nice side dish to have with chicken. Thank you for posting. Made for ZWT#6 2010.

Tea Jenny June 16, 2010

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