Maakouda – Moroccan Potato Pie
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INGREDIENTS
- 7 large gold potatoes, peeled and cubed
- 8 large eggs
- 1 bunch parsley, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon/10 grams baking powder
- ½ cup neutral oil, for cooking
INSTRUCTIONS
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Mash the potatoes until smooth. Stir in the chopped parsley, turmeric, salt, and black pepper.
- Beat the eggs in a separate bowl. Gradually add them to the potato mixture, three at a time, stirring well after each addition. Mix in the baking powder.
- Heat the oil in a 8-inch (22 cm) pot over medium-low heat. Pour in the potato mixture, smoothing the top. Cover and cook for about 15 minutes, until the edges start to set.
- Transfer the pot to a preheated 355°F (180°C) oven. Bake for 1 hour, or until a knife inserted in the center comes out clean.
- Let cool slightly, then carefully invert onto a plate. Slice and serve warm or cold.
- Maakouda keeps well in the refrigerator for up to 5 days. Enjoy it as a side dish, a sandwich filling, or a satisfying snack.
MY NOTES
FAQ
What is the origin of this maakouda recipe?
Ma’akouda originates from North Africa, specifically Morocco, Algeria, and Tunisia, where it has been a staple for generations. The name “Maakouda” comes from the Arabic word meaning “set” or “bound,” referring to its firm yet soft texture. Traditionally, Maakouda is prepared as small, deep-fried potato patties, commonly sold as street food, especially during Ramadan. This baked version is more prevalent in Moroccan home cooking, often served on Fridays alongside salads and fresh bread. Moroccan Jewish communities have also embraced Maakouda, incorporating it into holiday meals. The dish showcases the region’s culinary diversity, influenced by Berber, Arab, and Mediterranean flavors, making it a beloved comfort food.
Can I make this recipe without eggs?
Yes, you can make Maakouda without eggs, but adjustments are necessary to ensure it holds together properly. Eggs act as a binder, helping maintain the structure and preventing the mixture from falling apart. To replace eggs, you can use mashed potatoes, which provide extra binding, though the texture may be slightly denser. Another alternative is a flaxseed mixture (one tablespoon of ground flaxseeds mixed with three tablespoons of water per egg), which mimics the binding properties of eggs. Chickpea flour mixed with water (one tablespoon of flour with two tablespoons of water per egg) is another option. These substitutes work well, though the final texture may differ slightly.
What type of potatoes work best for maakouda?
The best potatoes for Maakouda are starchy varieties like Russet or Yukon Gold. Russet potatoes have a high starch content and low moisture, making them ideal for creating a light, fluffy texture. Yukon Gold potatoes, though slightly waxier, provide a creamier consistency and a richer flavor. Waxy potatoes, such as red or new potatoes, contain too much moisture and can result in a gummy texture. If using waxy potatoes, it is important to dry them well after boiling and mash them thoroughly. A mix of Russet and Yukon Gold can provide the best balance of fluffiness and creaminess for a well-textured Maakouda.
How can I make this recipe gluten-free?
This Maakouda recipe is naturally gluten-free, as it primarily consists of potatoes, eggs, herbs, and spices. However, some baking powders contain gluten as an anti-caking agent, so it is important to use a certified gluten-free baking powder. If you prefer a crispier texture, some recipes call for coating the Maakouda in breadcrumbs before frying—use gluten-free breadcrumbs or crushed gluten-free crackers instead. Additionally, if frying, ensure that the oil and any utensils have not been cross-contaminated with gluten-containing ingredients. By making these small adjustments, you can enjoy a fully gluten-free version of Maakouda without compromising taste or texture.
Can I add other spices or ingredients for extra flavor?
Yes, Maakouda can be customized with different spices and ingredients to enhance its flavor. Traditional Moroccan spices such as cumin, paprika, and cayenne pepper can add warmth and depth. Some variations include finely chopped onions or garlic for extra savory notes. Fresh herbs like cilantro or mint can brighten the dish, while a pinch of cinnamon provides subtle sweetness. For a richer taste, you can mix in grated cheese such as feta or Parmesan. Some people also incorporate finely chopped bell peppers or carrots for additional texture. The key is balancing the flavors to complement the potato base without overpowering it.
How do I prevent the maakouda from sticking to the pot?
To prevent Maakouda from sticking to the pot, start by using a non-stick or well-seasoned cast iron pot. Before adding the mixture, ensure the oil is hot, as this helps create a barrier between the batter and the pot. Swirl the oil around to coat the entire bottom evenly. If you are still concerned about sticking, you can line the bottom of the pot with parchment paper or lightly dust it with flour or cornstarch before adding the oil. Once cooked, let the Maakouda cool slightly before inverting onto a plate, as this helps it release more easily without breaking.
What is the best way to reheat maakouda?
The best way to reheat Maakouda is in the oven or an air fryer, which preserves its texture. Preheat the oven to 180°C (350°F), place the slices on a baking sheet, and heat for about 10–15 minutes until warmed through. In an air fryer, set the temperature to 160°C (320°F) and heat for 5–7 minutes. Avoid microwaving, as it can make Maakouda soggy and rubbery. If using a microwave, cover the slice with a damp paper towel and heat in short intervals. To restore crispiness, lightly pan-fry the slices with a small amount of oil before serving.
Can I fry individual portions instead of baking the whole cake?
Yes, frying individual portions is a traditional way to prepare Maakouda. Instead of baking, shape the potato mixture into small patties about ½ inch thick. Heat a generous amount of oil in a frying pan over medium heat and fry the patties until golden brown and crispy on both sides, about 3–4 minutes per side. Drain on paper towels to remove excess oil. For a crispier crust, lightly coat the patties in flour before frying. This method creates a crunchy exterior while keeping the inside soft and fluffy, making it a popular street food option in Morocco and Algeria.
How do I know when the maakouda is fully cooked?
To check if Maakouda is fully cooked, insert a knife or skewer into the center. If it comes out clean and slightly moist, it is done. In the oven, the surface should be golden brown, and the edges should be set. When gently pressed, the center should feel firm but not dry. If frying, the patties should be crispy and golden on both sides. If unsure, cut one open to ensure the inside is soft and fully set without any raw potato. Allowing it to rest for a few minutes after cooking helps it firm up and develop the best texture.
Is it possible to freeze maakouda for later use?
Yes, Maakouda freezes well, making it a great option for meal prep. To freeze, let it cool completely before wrapping tightly in plastic wrap or aluminum foil to prevent freezer burn. If freezing individual slices, place them in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag. This prevents the pieces from sticking together. Maakouda can be stored in the freezer for up to three months. To reheat, bake at 180°C (350°F) for about 20 minutes from frozen or thaw overnight in the refrigerator before warming in an oven or air fryer.
