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| Yoghurt with Potatoes
300 gr. potatoes, boiled in their skins, drained and cooled for 2 hours 2 cups yoghurt 2 Tbsp. vegetable oil 1 Tbsp. fresh coriander or parsley, chopped 1 tsp. whole cumin seeds 1/2 tsp. salt 1/8 tsp. hot paprika or more to taste black pepper to taste Transfer the yoghurt to a mixing bowl, add half the salt and a sprinkling of black pepper. Beat lightly with a whisk until the mixture is smooth and creamy. Correct the seasoning with salt and pepper to taste. Peel the potatoes and cut into 1/2 inch (1 cm.) dice. In a skillet heat the oil over a medium flame and when hot put in the cumin seeds. Let the seeds sizzle for 4 - 5 seconds, add the diced potatoes, the remaining salt, black pepper to taste and the cayenne. Stir and cook gently for 4 - 5 minutes and then correct the seasoning with salt and cayenne pepper to taste. Remove from the flame and let cool for 5 minutes. Pour the con- contents of the skillet into the bowl with the yoghurt, stir gently and garnish with the fresh coriander or parsley. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |