This is street-food logic turned into a home meal: crisp potato fritters, warm bread, and a sauce that wakes everything up. Potatoes are boiled, steam-dried, then mashed with garlic, cumin, and paprika before being fried until the crust turns deep gold. Tuck them into batbout with harissa-yogurt and a crunchy salad of shredded lettuce and thin onion. It eats like a sandwich, but feels like a full plate – hot, spicy, satisfying. Serve warm with bread and mint tea nearby, always Serve warm with bread and
| 700 g potatoes, peeled and chunked | |
| 2 cloves garlic, grated | |
| 2 tbsp parsley, finely chopped | |
| 1 tsp cumin, 1 tsp paprika, salt, pepper | |
| 1 egg (optional) | |
| Flour for dusting + oil for frying | |
| 4 batbout breads, split | |
| Sauce: 150 g yogurt, 1–2 tsp harissa, lemon squeeze, salt | |
| Salad: lettuce, shredded; 1 tomato, thinly sliced; 1/2 onion, paper-thin |
Crispy maakouda patties become a full snack-meal when stuffed into batbout with harissa yogurt and a crunchy salad. Hot, spicy, and satisfying, like a Moroccan street sandwich made at home.
| 1. | Boil potatoes until tender; drain and let steam-dry 2 minutes (dry potatoes = crisp fritters). |
| 2. | Mash smooth; mix in garlic, parsley, spices, salt/pepper (+ egg if using). |
| 3. | Form patties, dust lightly with flour. Fry on medium-high until deeply golden, 2–3 minutes per side. |
| 4. | Stir sauce: yogurt + harissa + lemon + salt. |
| 5. | Toast batbout lightly, then stack: sauce + maakouda + salad + more sauce. |
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