Salad of mashed potatoes – Batata Mutabbaleh
2021-06-08- Cuisine: Lebanese
- Course: Mezze, Side dish
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- Servings: 2
This is another Lebanese recipe, unusual in its form but so tasty and simple to make.
When I first prepared this dish for my British husband, he was surprised that it had to be eaten cold or at room temperature and not pipping hot😊!
It is served as a side dish or part of the mezzeh.
Ingredients
- 4 medium size potatoes, peeled and boiled in salty water
- 1 large handful of flat parsley, finely chopped
- 3 stalks of spring onions (or 1 medium shallot), finely chopped
- 1 tsp of grated lemon zest
- A squeeze of lemon juice (this salad must not be too tangy)
- 4 or more tbsp of olive oil, for mashing + 1 extra tbsp to drizzle on top before serving
- 1 or 2 garlic cloves, finely mashed
- 1/2 tsp of white pepper
- Salt, to taste and if needed
Method
Step 1
After boiling the potatoes, drain them and mash them first with olive oil until they are creamy like. You might need to use a bit more of olive oil than suggested.
Step 2
Now add to the mashed potatoes all the other ingredients. Mix well to combine then taste. Adjust seasonings if needed. Serve it topped with a drizzle of olive oil.
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