Best 4 Moroccan Style Potato And Egg Sandwiches Recipes

EGG AND POTATO SANDWICHES

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
• Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
• Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.

MOROCCAN STYLE POTATO AND EGG SANDWICHES

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered.
• Reduce heat to low and cook eggs, covered, 30 seconds.
• Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
• Peel eggs and quarter lengthwise.
• Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Grind them to a powder in grinder.
• Transfer to a small serving bowl.
• Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes.
• Season with salt and pepper.
• Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll.
• Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
• Serve sandwiches with remaining cumin and oil and harissa for seasoning.

MAAKOUDA BATATA: MOROCCAN POTATO CAKES

Steps:

• Gather the peeled potatoes.
• Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
• Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.
• Gather the ingredients.
• Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
• Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
• Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
• Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
• Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.

MOROCCAN STREET POTATO CAKES

Steps:

• Mix all but flour and oil together in a large bowl.
• Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
• Coat each patty with the flour, hitting to knock off any excess of flour.
• Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
• If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
• These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.