Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

A traditional North African potato recipe found on
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Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.

Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.

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Boxty Bread & Boxty Pancakes / Boxty Brød & Boxty Pannekaker

Traditional Irish recipes from “Ireland In Food And Pictures”
by Thoodora FitzGibbon published by Pan in 1968

During my rummaging along the bookshelves at this autumns flea markets I came across this book; “Ireland in food and pictures” by Thoodora FitzGibbon. It is a rather unconventional cook book as there are no pictures of the different dishes, but each recipe is instead followed by an old picture from Ireland. This is what Fitzgibbon writes in her introduction in the book – Ted

a1201_Thoodora FitzgibbonThe descendants of many of the people depicted in these pages are now scattered all over the world. Some have achieved renown in many ways: as poets, publicans or presidents. It is on some of these foods that their ancestors were nourished.

Irish stew, Limerick ham, corned beef and cabbage are well known everywhere, but as there are traditional dishes in many European countries which have been forgotten, so Ireland is no exception.

The best food of a country is the traditional food which has been tried and tested over the centuries. It suits the climate, and uses the best products of that country. This is borne out by the superb classical cuisine of France, which has changed very little with the years.

The recipes in this book have been drawn from all sections of Irish life, both rural and urban: many are still cooked daily, as all the ingredients are readily available; others are familiar names, and seldom appear outside private homes. The food of a country is part of its history and civilization, and, ideally, the past and the present should be combined, so that traditional food is not lost under a pile of tins or packages.

We, in Ireland, have long memories: the aromas from the kitchens of our childhood remain when many other things are forgotten. I hope that this little book will revive those memories and bring pleasure to all who use it.

Thoodora Fitzgibbon – 1968
Deilginis, Baile Atha Cliath

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