Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound tiny creamer potatoes Salt, as needed
- 1/2 teaspoon sugar
- Generous sprinkling of each, cumin and paprika
- Tiny pinch of cayenne pepper
- 2 to 3 garlic cloves, chopped
- 15 to 20 oil-cured black Mediterranean olives
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon, or to taste *
Directions
Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender (timing depends on the size and age of the potatoes).
Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
Cut the potatoes into thick slices, several per potato, or into quarters. Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives. Dress with the olive oil, lemon juice and salt. Refrigerate until ready to serve, or serve at room temperature.
Serves 4 to 6.
Category:Tunisian Recipes
Category:Tunisian Salads