Maakouda, Moroccan Potato Cakes
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Potatoes were not native to Morocco and were imported during the colonial era. As the adaptable potato became more widely available, Moroccan chefs began to incorporate it into their traditional recipes, culminating in Maakouda.
Maakouda has evolved into a popular street meal, commonly seen in Morocco's bustling marketplaces and food stalls. It became recognized for its simplicity, affordability, and wonderful flavors, making it a favorite snack or appetizer among both locals and visitors.
Maakouda is also an important dish during Ramadan, Muslims' holy month of fasting. Maakouda is a popular iftar dish, or meal that breaks the fast, since it is a filling and high-energy delight after a day of fasting.
So, as you taste the delicious and savory Maakouda, remember that you are indulging in a meal that reflects the rich tradition and ethnic influences that have created Moroccan cuisine throughout history.
Ingredients for Maakouda (serving 2):
- 2 big potatoes, peeled and chopped into bits
- 1 small, finely chopped onion
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh coriander, finely chopped
- 1 teaspoon of ground cumin.
- 1/2 teaspoon paprika.
- Add salt and pepper to taste.
- Vegetable oil for frying
Instructions:
- Begin by cooking the potato chunks in salted water until soft enough to mash with a fork. This normally takes about 15–20 minutes.
- Drain the potatoes and let them cool somewhat.
- Once the potatoes have cooled, place them in a large mixing basin and mash until smooth and creamy. You can use a potato masher or a fork to do this.
- Mix in the finely chopped onion, minced garlic, fresh parsley, fresh coriander, ground cumin, paprika, salt, and pepper to the mashed potatoes.
- Mix thoroughly until all the ingredients are evenly combined.
- Shape a small scoop of potato mixture into a circular patty. Repeat with the remaining mixture until you've made all the Maakouda patties.
- In a big skillet or frying pan, heat enough vegetable oil to cover the bottom over medium heat.
- Carefully arrange the Maakouda patties in the hot oil, making sure they are not overcrowded.
- Cook the patties for 3–4 minutes per side, or until they are golden brown and crispy.
- Once the Maakouda patties are perfectly cooked, take them from the pan and set them on a platter lined with paper towels to absorb any extra oil.
- Serve the Maakouda hot as a tasty appetizer or snack. They can be eaten on their own or with a zesty dipping sauce like spicy harissa or creamy garlic aioli.
May your Maakouda experience be filled with delicious flavors and a hint of Moroccan culinary enchantment. BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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