Slow Potato Recipe with Harissa – [ESSEN UND TRINKEN]



To the shopping list


  1. Finely chop shallots and garlic. Peel carrots and potatoes. Clean the leek, wash thoroughly and cut the prepared vegetables.

  2. Heat oil in a saucepan. Saute the shallots and garlic over medium heat until translucent. Dust over the Raz from Hanout and turmeric and roast briefly. Put the carrots, potatoes, leeks, red lentils and herring in the pan and fill with 1.5 l of water. Cover and cook for 25 minutes on low heat.

  3. Peel the mint leaves off the stems. Put 4 beautiful leaves aside. Finely chop the remaining mint and mix with the creamy yogurt.

  4. Finely chop the slow and potato soup with a fork and season with salt, pepper and a pinch of sugar. Halve and spread the apple and cut into thin wedges. Pour the soup into preheated bowls or plates. Garnish with a cup of mint yogurt, apple slices, the remaining mint and a pinch of black cumin seeds and serve.

Raz from Hanout is Moroccan and means “head of the shop”. Probably because only the boss used to know the composition of the spice mixture. It contains up to 25 different spices, including roses, orange blossom, fenugreek, various types of pepper, fennel, allspice, cinnamon and chilli. Perfect for couscous, lamb and vegetables. You can order Raz from Hanout in Turkish shops or online. Harissa is grated with chili, coriander, cumin, garlic and olive oil. The proportion of chili pepper can vary significantly – so season gradually and taste from time to time. North Africans use the hot pasta to taste vegetables, soups and meat. You can get harissa in Turkish stores or online.

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