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.