Potatoes with lemon (Hamed)

I came back from school. Ten or twelve years old. At this age, you can eat and eat.
In Egypt, we would dip these large pieces of Arab bread - a dark Egyptian version of the pita - into anything, right between our fingertips, to catch small pieces of food. It could be fava beans,
tahine, peas, shakshouka (more about it in another post)
That's the way to eat the "foul" or fava beans, and about anything else.
I would clean up one, two, three plates of these "batata be lamoun", yellow cubes of potatoes, that I still love.
This is not from any mom's recipe. Just saw them done in the kitchen.

- Cut the cubes of potato, about 1 inch sized.
- Lots of Garlic, minced.
- Celery, with their leaves, diced.
- Lemon or lime
- Salt
- More lemon
- Saffron or turmeric
- Corn or Vegetable oil
- A broth cube or vegetable broth (optional)

Heat the oil and saute the garlic till transparent.
Add celery, potato; saute for one minute.
Add glass of water, salt, saffron, lemon or lime
Add the broth cube (optional) .
Let it simmer till the potato is soft, but not crumbling.

That's it.

The slightly tart taste blends wonderfully if you mix it with white rice; or just dip your pieces of bread into the rich yellow mix, and lick your fingers when you're done.

Not a delicatessen.

Delightful.


I am Henry Bagdadi Nathan.
Born in Egypt.
A "Francophone" Jew.
I sell homes. Please don't tell.
My website is:

http://www.condo-southflorida.com