Hanukkah Recipes

The itrek Team

December 2, 2021

Maakouda

4 servings

At the market

5-6 large potatoes

15 parsley sprigs, finely chopped

12 celery stalks, finely chopped

1 small onion, finely chopped

2-3 garlic cloves, finely chopped

1 heaping tablespoon dried mint

1 heaping tablespoon dried cilantro

1 tablespoon baking powder

8 eggs

Sea salt and freshly ground black pepper

¼ cup sunflower or corn oil

In the kitchen

Cook the potatoes, skin-on, in salted water until they’re fork tender but still firm. Drain the potatoes and let cool slightly before peeling (they should be easy to peel with your fingers). Transfer to a wide bowl.

Add the chopped parsley, celery, onion and garlic and mix well. Add the dried mint, cilantro, baking powder, and eggs. Season with salt and pepper. Using a potato masher, mash together into a loose, coarse puree and don’t worry if there are a few lumps.

In a deep, oven-proof pot, heat the oil until very hot, but not smoking. Carefully, ladle the potato mixture into the pot and press with a spatula or a wet wooden spoon to an even layer. The oil will cover the mixture on all sides, preventing it from sticking to the sides of the pot and giving the final dish its characteristic crispy brown outer layer. If there’s too much oil, you can pour some out.

Fry the maakouda on a low heat until the edges turn gold, about 12-15 minutes.

Meanwhile, preheat the oven to 200°C (400°F). When ready, transfer the pot to the oven and bake until the surface of the maakouda is well-browned and slightly risen, about 20 minutes.

Use a thin knife to carefully separate the maakouda from the side of the pot. Turn the pot upside down over a large tray and tap the bottom lightly to dislodge the maakouda.

Serve at room temperature, with harissa and sour cream on the side.

Maakouda with Carrots and Peas

Skip the herbs. Instead, add ¾ cup cooked peas and ¾ cup cooked diced carrots. Season with 1 teaspoon turmeric and ½ teaspoon cumin.

Meat Maakouda

Sauté 300 grams (⅔ lb) of ground beef with a chopped onion, salt, and pepper in olive oil. Add to the maakouda mixture. You can also use crumbled roast beef or chicken leftovers.

Pita with Ijeh, Tahini and Vegetables

8 fritters

At the market

3 medium-sized potatoes, peeled and coarsely grated

1 small onion, peeled and coarsely grated

2 small zucchinis, coarsely grated

1 bunch parsley, chopped

1 bunch chard or spinach, tough stems discarded and thinly sliced

6 scallions, thinly sliced

4 tablespoons semolina or breadcrumbs

5 eggs

Sea salt and freshly ground black pepper

½ cup extra virgin olive oil, for frying

In the kitchen

Place the grated vegetables in a colander, season with salt, and toss. Set aside for about 20 minutes, letting the vegetables lose some of their water.

Place the grated vegetables, greens, semolina and eggs in a bowl and mix well. Season with salt and pepper.

Heat the oil in a wide skillet over a high heat. Making 1 fritter at a time, scoop some of the mixture and flatten to an even layer in the skillet. Fry on both sides until golden and transfer to a plate lined with a paper towel.

Serve with Israeli salad or in a pita with tahini and vegetables.

Carbs inside carbs are always a treat, and the combination of ijeh and crisp vegetables in a pita moistened with tahini makes for a perfectly calibrated sandwich. At street stands, customers construct their own pita, which usually includes a sliced tomato and cucumber, onion, sumac, and mint salad, hot peppers and plenty of tahini. Ijeh is delicious at room temperature and there is no need to warm it up.