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The Whole Foods Kosher kitchen

Moroccan Potato Pie (Amhammar) Recipe. Chicken Variation

Posted on 30th of April, 2014 by Lévana

Moroccan Potato Pie (Amhammar) Recipe

photo via www.localfoods.about.com

Moroccan Potato Pie (Amhammar) Recipe: A great favorite in our Moroccan cuisine. This rustic dish is a good example of how we make something rich (eggs) or starchy (potatoes) go a long way. When you consider this delicious pie will serve eight to ten people generously for main course, ten eggs and three potatoes sound quite reasonable, and low-carb.
Planning a picnic? don’t hesitate to make this potato pie and serve it at room temperature. The preserved lemon does its magic in this dish, but if you don’t have it on hand, no problem settling for lemon zest.
The traditional way of making this dish is by heating a good amount of vegetable oil heating in a deep heavy pot with straight sides,  adding the batter all at once in the oil in the pot, cooking it at low temperature and finishing it in the oven. The pie grows and grows and develops a gorgeous golden crust; the oil gets thoroughly drained off, and the pie gets inverted onto a serving platter and cut in wedges.  I have found a very streamlined way to make it, which saves me the heating of the oil, the draining and unmolding. Easier and just as delicious! I also save the step of boiling and dicing the potatoes by grating them raw directly in the batter.

Ingredients:

⅓ cup olive oil

10 eggs

1 bunch flat-leaf parsley, minced

1 teaspoon turmeric

½ preserved lemon, skin only, rinsed and minced (settle for 2 tablespoons lemon zest)

1 teaspoon ground pepper, or less to taste

Salt to taste

Good pinch nutmeg

1 cup total frozen corn, carrots, and peas, optional


3 large potatoes, peeled

Instructions:
Preheat the oven to 375°F. Grease a 10-inch ovenproof skillet with straight sides. Mix all but last remaining ingredient in a bowl and combine thoroughly. Only then, grate the potatoes and immediately stir them in the mixture, so as not to give them any time to oxidize. Pour the batter into the skillet and bake 30 to 40 minutes, or until golden and puffy, but not longer so the egg mixture doesn’t toughen. Makes 8 main course servings.

Variation: Moroccan Chicken Pie GF, P
No potatoes: 2–3 cups cooked chicken, minced, and 1 large slice bread, gluten-free OK, soaked in water, broth, or dairy-free milk (Passover: replace the slice bread with 1/3 cup potato starch). Proceed exactly as above.

Filed under: Chicken Recipes, Dairy-Free Recipes, Eggs Recipes, Gluten Free Recipes, Jewish Recipes, Kosher for Passover Recipes, Kosher Natural Foods, Low-Carb Recipes, Moroccan Food, Moroccan Recipes, Pareve Recipes, Passover Holidays, Passover Recipes, Recipes, Sephardi Recipes

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7 Questions

  1. Alison, on Said:

    amhammar is not the right moroccan word for potato pie, is it? this is the word for roasted meat in the oven, i believe! one that has a red color. i think this pie is called tortilla

    Reply
    • Lévana, on Said:

      Alison, Amhammar just means “Roasted until golden”. By extension, we always called this dish Amhammar. In other words, if you just say Amhammar without specifying what (meat, poultry fish etc) it will follow that you mean THIS particular dish.