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Leek maakouda with zaatar labneh sauce
Author:
Les Cultures de chez nous
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Preparation
30
Baking
20
Portions
4 (12 patties)
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
625 ml (2 1/2 cups) of plain mashed potatoes (no milk or butter)
250 ml (1 cup) of thinly sliced leeks
1 egg
45 ml (3 tablespoons) of parsley, chopped
2.5 ml (1/2 teaspoon) of ground turmeric
5 ml (1 teaspoon) of ground cumin
Good pinch of cinnamon
Salt and pepper to taste
Sufficient flour on a plate
Sufficient canola oil
For the zaatar labneh sauce:
180 ml (3/4 cup) of labneh or 2% Greek yogurt
30 ml (2 tablespoons) of zaatar
Lemon wedges
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Leek maakouda with zaatar labneh sauce
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Aug 21
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Jan 01
Preparation
In a pan, sauté leeks in a bit of oil over medium-high heat for 3 to 4 minutes.
In a bowl, mix the mashed potatoes, leeks, egg and spices. Adjust seasoning if necessary.
Form patties (maakouda) with about 60 ml (1/4 cup) of the preparation.
Coat the maakouda generously in the flour and shake off the excess.
In a large pan, heat 5 ml (1 teaspoon) of canola oil over medium-high heat.
Fry patties for 1 to 2 minutes on each side. Keep warm on a paper towel.
Mix the labneh (or Greek yogurt) and the zaatar.
Serve maakouda with sauce and lemon wedges.
Chef's notes
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Leek maakouda with zaatar labneh sauce
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