Leek maakouda with zaatar labneh sauce

Author: Les Cultures de chez nous
Maakouda de poireau et de labneh au zaatar
Preparation 30
Baking 20
Portions 4 (12 patties)
Freezing No


  • 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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  • 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