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Food Fare: Middle Eastern RecipesTourchi Batata

Tunisian potato salad with cumin

In a large pot, cook potatoes in boiling water for about fifteen minutes. Drain; allow to cool before peeling. Cut potatoes into cubes. Heat olive oil in skillet; add Harissa, salt, cumin and lemon juice. Bring to a boil for a few seconds. Pour over potatoes and toss. Refrigerate for one hour, or overnight. Serve.


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Food Fare Culinary Collection: Arabic Cookery


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