Crispy oven roasted potatoes are a delicious side dish for any meal from breakfast to dinner! Tossed with herbs and garlic, they’re tasty and easy to make.

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Roasted Potatoes

Is there anything better than a perfectly roasted potato? It's so easy to make, and can compliment a variety of dishes. It also freezes beautifully.

Course Side Dish

Cuisine Arabic

Ingredients

• 4 Potatoes Peeled and cubed
• 1 TSP Garlic Powder
• 1 TSP Onion Powder
• 1 TSP Salt
• 1 TSP Paprika
• 1 TSP Sazon If you don’t have Sazon, replace with dried oregano, coriander, or whatever dried seasoning you have.
• 1/4 Cup Olive Oil

Instructions

• Wash and peel potatoes. Cut into cubes and soak in water for 20 minutes to get rid of starch.
• Drain potatoes and place in a roasting pan. Season with all spices and mix. Drizzle with olive oil and make sure its fully coated with the spices and olive oil mixture
• Bake in oven at max heat for 30 minutes.

Notes

NOTE: It is advisable that you soak your potatoes for 20 minutes to get rid of any starch and drain.

TIP: If you don’t have Sazon, replace with dried oregano, coriander, or whatever dried seasoning you have.

 

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I use dinner rolls or hamam bread that hasn’t been used to pack lunch boxes during the week to minimize food waste in our household.  Or you can use a traditional recipe by frying pita bread.

Ingredients

• Dinner rolls shredded into squares
• 1 cup humus
• 2 garlic cloves, or more to taste
• 2 cups yogurt
• 1/4 cup creamy tahini
• 3 TBSP Lemon juice
• 1 tsp cumin
• 1 tsp smoked paprika
• parsley
• 2 TBSP ghee
• Pine Nuts or Slivered Almonds

Directions

• Put the bread in a pre-heated oven or toasted for 5 minutes.
• Mix yogurt, lemon, tahini, and garlic. Add salt to your liking.
• Mix the bread with the humus, you might add some of the starchy water you used to make the humus with this mixture as you don’t want it dense.
• Place the bread in the bottom of your serving dish. Followed by a layer of your yogurt mixture.
• Fry your pine nuts or slivered almonds with a tbsp. of ghee.
• Garnish with parsley, cumin, sumac, chickpeas, and nuts. You can add pomegranate seeds if in season.
• I like to add the remaining tbsps. of ghee on top of the mixture for extra flavor.

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Those are time consuming to make and require a paste maker machine to run the dough thin, but the result is worth it and phenomenal.

Ingredients

• 1 cup powder milk
• 5 cups flour
• 1 ¼ TBSP Salt
• 2 ½ TBSP Baking Powder
• 1/3 cup vegetable oil
• 1 cup luke warm water (more or less depending on how the dough comes together)

Directions

• In a bowl using your hands mix all ingredients except the water and knead until the mixture feels like crumbles
• Gradually add the water and knead by hand until the dough comes together and is no longer crumbly. It will be tough to handle but that’s OK that’s exactly what you’re looking for.
• Cover and let it sit for 6 – 8 hour before using.
• When you’re ready to use the dough cut into into equal sizes and roll them into small circle.
• Using a pasta machine roll the dough until flat and you can almost see your fingers through the other side, and fill in with your choice of filling (we’re a classic family that does parsley and white cheese; but you can opt for lamb, vegetable, or potato filling).
• Make sure to close each sambosek after you’re done filling it and cover it with a tea towel to prevent it from drying.
• Repeat all and then fry until golden but not brown.
• You can freeze this dough up to one year. Just make sure to take it out from the freezer to the fridge to completely thaw.

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Filling Ingredients

• 2 TBSP veg oil
• 2 medium onions finely diced
• 400 grams’ veal meat minced
• 100 grams fried pine nuts
• Salt/pepper to taste
• 1 TSP of cinnamon
• 1 TSP of sumac (more to taste)

Crust Ingredients

• 400 grams’ fine bulgur, washed and drained
• 1 small onion cut into 4 pieces
• Zest of 1 lemon
• 2 – 4 fresh mint leaves
• Salt/pepper to taste
• 200 grams’ veal meat

Directions

• In a meat grinder (you can take this part to your local butcher if you don’t have one, or use your food processor just don’t over pulse), add all crust ingredients and process three times for ultimate results.
• Put crust ingredients in a bowl and place in the fridge to rest for 30 minutes.
• Meanwhile, add vegetable oil to a frying pan, cook onions until translucent then add the minced meat followed by salt/pepper and cinnamon.
• Once the mixture is cooked through, add the pine nuts and allow it to cool down in a bowl.
• When the mixture is cool, add the sumac, and mix – taste and add more sumac to your liking, just be careful as it’s a very powerful spice, so add it one tsp at a time.
• Divide crust dough into equal balls, and using your index finger make an indention while rolling gently to make an opening for the filling.
• Add 1 TSP of filling and close the ball, cover and repeat.
• Fry immediately or freeze up to one year.

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Ingredient

• 7 zucchini cored, the inner flesh makes approximately one minced cup
  • If making with Cauliflower you need to boil the cauliflower first, and drain any excess liquid. Would make approx 1 cup as well.
• 1 medium onion finely diced
• ¾ cup minced parsley
• 1 TBSP Salt
• 1 TBSP Cumin
• 2 eggs
• ½ TSP Baking Soda
• ¾ cup sieved flour
• ½ TSP Tabasco (optional)
• 1 garlic glove (optional)

Directions

• Sprinkle Zucchini with some salt and set aside to drain water.
  • If making Cauliflower you need to boil it, then let the liquid drain.
• Sprinkle salt on diced onions to allow excess liquid to drain.
• Using a cheese cloth, drain any excess liquid from the zucchini and onions.
• Add zucchini, onions, and parsley into food processor and pulse.
• Add salt, cumin, and eggs, and pulse again.
• Add flour and let the mixture come to desire consistency, you want it runny, but not liquid runny. If needed add more flour one TBSP at a time.
• You can cover and refrigerate until you need to fry it.
• Cover a frying pan with vegetable oil, it needs to be full yet shallow.
• I used an ice-cream scooper for mine. Bring out the mixture and add. Do not turn until the top is bubbly like a pan cake.
• Flip, let cook until golden brown and repeat.

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Ingredients

• 150 g veal
• 4 eggs
• 2 medium onions diced finely
• 1/2 TBSP Cinnamon
• 1/2 TBSP Sea Salt
• 1/2 TBSP Black Pepper
• 1 TBSP Water
• ½ TBSP Bohar (optional)
• Parsley for Garnish (optional)
• 1 garlic clove (optional)
• Additional Salt/Pepper for serving

Directions

• Cook onion in olive oil until translucent.
• Remove half onions then add meat
• Season with sea salt, cinnamon, black pepper, and bohar if you have it.
• Once the meat has cooked add remaining onions and mix in 1 TBSP Water
• Assemble in tray leaving space for the eggs.
• Add the eggs in the designated space.
• Season egg tops with additional salt/pepper to your liking.
• Oven bake at 220 until whites no longer runny.
• Serve with pita bread
• You can garnish with parsley

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Cheese Rolls Ingredients

• Spring Roll Sheets
• Mozzarella String Cheese

Marinara Sauce Ingredients

• 4 Cups Tomatoes Diced and Peeled
• ½ Cup Tomato Paste
• 3 TBSP Chopped Fresh Parsley
• 1 garlic clove minced
• 1 TSP Oregano
• 1 TSP Salt
• 1/3 TSP White Pepper
• 2 TBSP Olive Oil

Directions for Cheese Rolls

• Place a Mozzarella String Cheese in a Spring Roll Sheet and roll, adding a hint of water at the end of the edges to stick
• Fry each for 30 seconds in vegetable per side on high heat
• Tip: you can slice each Mozzarella cheese lengthwise in half if you want a slimmer roll

Directions for Marinara Sauce

• In a food processor place all ingredients except olive oil and blend until smooth.
• In a large skillet over medium heat add the olive oil and then add the blended tomato sauce and simmer for 30 minutes on low heat for 30 minutes, stirring occasionally.

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