Every year without fail, we eat this as lunch Erev Pessach, just like a lot of other Moroccan families.
It’s so nostalgic that I sometimes make it during the year just to get that smell. But it never tastes as good as the one before Pessach!
The cumin is what takes this to another level. Don’t skip it, you’ll love it!
5 lb potatoes (russet)
10 eggs
1 cup mayo
1 tbsp salt
1/2 tsp black pepper
2 tsp cumin
1/2 lemon, juiced
DIRECTIONS:
Peel your potatoes and cube them to your desired shape. Place them in a large pot filled with water.
Carefully add your eggs to the pot and bring everything to a boil. Remove excess foam that forms at the top.
Once potatoes are soft but firm enough to hold a shape, remove from heat. Remove eggs. Drain potatoes. Peel eggs.
In a large bowl, add potatoes. Dice your eggs and add them as well. Add mqyo, salt, pepper, cumin and lemon. Mix until well incorporated. Adjust salt if needed.
For full video, click here.
Enjoy,
Guila
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