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Casserole, Potato-Lemon (Batata bil Limoun) (P)
Source: "Mediterranean Vegetable Cookery," by Rena Salaman
Serves: 4

150ml olive oil
2 medium onions, skinned and sliced finely
2 cloves garlic, peeled and crushed
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1kg (2 lbs.) potatoes, peeled and sliced thinly
juice of 1-1/2 lemons
300ml (10 fluid oz.) water
2 tablespoons chopped parsley

In a saucepan, heat the olive oil and sauté the onion until it glistens, then add the garlic and stir for a few seconds only, until aromatic.

Mix in the spices and stir for 1 minute then add the potatoes and coat them in the oil. Pour the lemon juice and water over, add salt, cover and cook for 20-30 minutes, making sure they do not stick.

Sprinkle the parsley over and serve either hot or at room temperature.

Serving suggestion: with plain yoghurt or yogurt and cucumber salad and crisp green salad.

Poster's Notes:
Here is a Moroccan recipe to use up some lemons.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A