The Middle Eastern dish can be a main dish or a side-dish with other vegetables, meats, and/or fish.
Serves 6
1/4 cup (60 ml) olive oil
1/2 tsp. (2,5 ml) each: ground cumin and crushed saffron
3 tsp. (15 ml) paprika
chopped organic garlic cloves
1/4 cup (25 g) preserved lemon rind (*see bottom)
1 tsp. (5 ml) ground ginger
3 pounds (1,4 kg) mixed organic potatoes (gold, purple, red, and/or white) cut into fourths
12 organic onions
1 cup (120 g) pitted green olives
2 Tbs. (30 ml) chopped mint for garnish
1. Add to the slow cooker: oil, saffron, paprika, garlic, preserved lemon, ginger, and cumin.
2. Stir in the potatoes and onions.
3. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
4. Stir in the mint and olives.
5. Serve hot or at room temperature.
Homemade preserved lemon rind
#1
Makes 1 quart (1 L)
Takes a month
OR
look for it in a Middle Eastern grocery store
3 organic lemons
1/4 cup (60 ml) organic lemon juice
1/4 cup (50 g) sea salt
1 cinnamon stick
1 bay leave
2-3 each: whole cloves and black peppercorns
1. Cut an end off each lemon and stand it on its end, then cut into fourths. Leave a little attachment at the bottom.
2. Push the lemons into a jar and sprinkle with the salt.
3. Add the cinnamon stick, cloves and peppercorns.
4. Pour in the lemon juice to cover the lemons.
5. Seal the jar and leave in a dry, cool place for a month.
6. Discard the flesh and chop the rind into small pieces.
7. Store in the refrigerator for up to 6 months.
#2
lemon slices
1. Sauté the sliced lemons with a touch of olive oil and salt.
2. Put the skillet in the oven add a pinch of salt and tablespoon or two (15-30 ml) water.
3. Cook for 10-12 minutes at 375F (190C).
4. Remove and chop.
