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Maakouda – What Moroccans do With Potatoes

The potato fritters are popular in Algeria, Morrocco, and Tunisia. Usually they sre prepared plain, but they can be stuffed with tune, meat, or cheese. It functions as a side dish or appetizer, or as part in a long sandwich. This is what you’ll need to prepare it at home.


  • 1 kg potatoes,peeled
  • 1teaspoon salt
  • 2tablespoons unsalted butter
  • 1small onion, finely chopped
  • 3cloves garlic, pressed
  • 1 1/2tablespoons ground cumin
  • 1/2teaspoon freshly ground black pepper
  • 1teaspoon turmeric
  • 1/4cup coarsely chopped cilantro
  • 2large eggs, beaten
  • Olive oil



  • Boil potatoes in a pot with salt water until a knife can be put halfway through.
  • Drain the potatoes and let them chill overnight or for several hours in the refrigerator.
  • Melt the butter in a small skillet, add onions and sauté gently over medium heat until they are translucent.
  • Grate the chilled potatoes into a mixing bowl, add the onion and garlic as well as one teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir enough egg into the bowl so that the eggs bind to the potatoes.
  • Shape the potato into small cakes.
  • Heat oil in a pan and fry the cakes over medium heat, so that they are brown and crisp.


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