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  • Lebanese Potato Salad

Lebanese Potato Salad

Posted on Oct 13th, 2018
by Jeff
Categories:
  • Side dishes

Lebanese cuisine, as most of the Middle Eastern cuisine, presents all the dishes of a meal at once, laying them out on the table as a banquet. The dishes, often vegetables, are seasoned with sesame or tahini (sesame seed paste), olive oil and lemon juice.

This tradition is called the art of meze, a selection of small dishes at the beginning of the meal. This potato dish is indeed perfect as an entry. That’s an interesting alternative to the Western potato salad.

Ingredients

  • 1 large red-skinned potato
  • A pinch of rock salt
  • Juice of ½ lemon
  • 1 tablespoon tahini paste
  • 1 tablespoon parsley
  • 2 tablespoons olive oil
  • 1 garlic clove
  • Salt and pepper, to taste
  • 1 tablespoon chives
  • 1 teaspoon maple syrup

Preparation

Put the potato in a sauce pot with enough water to cover it. Add a pinch of rock salt and bring to the boil. Cook for about 15 minutes, or until it is fork-tender.

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Take the potato off the heat, drain and rinse under cold water. Set aside to cool. When it is room-temperature, peel it and dice it. Transfer to the serving plates, drizzle with olive oil and season with salt and pepper to taste.

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Peel and thinly slice the garlic. In a ramekin, mix together the tahini, lemon juice, garlic, maple syrup, and dried parsley. Pour the sauce on the potatoes and mix well.

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Transfer to the fridge for 15-20 minutes prior to serving.

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Enjoy!

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Related

  • Chives
  • Garlic
  • Lemon
  • Maple syrup
  • Olive oil
  • Parsley
  • potatoes
  • Tahini paste

Jeff

I love three things in life: my wife, my cats, and a good meal with a glass of wine. When I met Simona, it was easy to leave meat, dairies and fish behind... I don't miss it! Being vegan has never been a challenge. Over time, Simona and I started to prepare meals together and I discovered that I like cooking too! So, this is my blog... from husband to a vegan cook in one click!

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