Pashtida

Pashtida Recipe - Vegetarian Dish from Morocco with Potatoes, Eggs, and Spices

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegetarian diet

Introduction

Pashtida is a traditional Jewish dish that is similar to a potato kugel or a potato casserole. It is a comforting and hearty dish that is perfect for serving as a side dish or a main course.

History

Pashtida has its origins in Jewish cuisine and is often served during holidays and special occasions. It is a dish that has been passed down through generations and is a beloved comfort food for many families.

Ingredients

5 large potatoes, peeled (about 3 lb or 1.36 kg)
6 large eggs
2 tsp salt
a few grinds of pepper
1 tsp cumin
2 tbsp fresh chopped parsley
0.5 tsp turmeric
6 cloves garlic, mashed
1 onion, grated

How to prepare

Preheat the oven to 350°F (177°C) and grease a 9-by-13 inch baking pan.
Place the potatoes in a saucepan with enough water to cover.
Bring the water to a boil and simmer, uncovered, for about 20 minutes or until the potatoes are soft.
Drain and mash the potatoes.
Beat the eggs until frothy.
Add the salt, pepper, cumin, parsley, turmeric, garlic, and onion.
Fold in the mashed potatoes and mix well.
Spread the mixture in a baking pan and bake in the preheated oven for about 50 minutes or until the top is golden and crusty, and the potatoes spring away from the sides of the pan.
Allow the dish to cool slightly before cutting into serving portions.

Variations

You can add in different vegetables such as spinach, mushrooms, or bell peppers to add more flavor and nutrients to the dish.

Cooking Tips & Tricks

Make sure to thoroughly mash the potatoes to ensure a smooth and creamy texture.

- Be sure to beat the eggs until frothy to help the dish rise and become light and fluffy.

- You can add in additional ingredients such as cheese, vegetables, or herbs to customize the dish to your liking.

Serving Suggestions

Pashtida can be served hot or cold and pairs well with a side salad or some fresh fruit.

Cooking Techniques

Baking is the best technique for making Pashtida as it allows the dish to cook evenly and develop a crispy crust on top.

Ingredient Substitutions

You can use sweet potatoes or cauliflower in place of regular potatoes for a different twist on this dish.

Make Ahead Tips

You can prepare the Pashtida ahead of time and reheat it in the oven before serving.

Presentation Ideas

Garnish the Pashtida with some fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pashtida pairs well with roasted chicken, grilled fish, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Pashtida contains approximately 250 calories.

Carbohydrates

Each serving of Pashtida contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pashtida contains approximately 10 grams of fats.

Proteins

Each serving of Pashtida contains approximately 8 grams of proteins.

Vitamins and minerals

Pashtida is a good source of vitamin C, potassium, and vitamin B6.

Alergens

Pashtida contains eggs and may not be suitable for those with egg allergies.

Summary

Pashtida is a nutritious and filling dish that is rich in carbohydrates, proteins, and fats. It is a great option for a satisfying meal.

Summary

Pashtida is a delicious and comforting dish that is perfect for serving to family and friends. With its creamy texture and flavorful ingredients, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Pashtida. It was a warm summer day, and I was browsing through an old recipe book that belonged to my own grandmother. As I flipped through the pages, a faded piece of paper fell out and landed on the kitchen counter. Curious, I picked it up and saw the title "Pashtida" scrawled across the top in my grandmother's elegant handwriting.

Intrigued, I read through the ingredients and instructions, feeling a sense of excitement building within me. This recipe was unlike anything I had ever seen before, a unique combination of flavors and textures that promised to be both comforting and delicious. I knew I had to give it a try.

I set to work gathering the ingredients, carefully measuring out each one and following the instructions to the letter. As I mixed and stirred, the kitchen filled with the warm, comforting aroma of herbs and cheese mingling together in perfect harmony. I could already tell that this Pashtida was going to be something special.

As the dish baked in the oven, I couldn't help but think back to my own childhood and the times I had spent in the kitchen with my grandmother. She was a masterful cook, always willing to share her knowledge and recipes with me. I remembered the way she would patiently explain each step, never rushing or cutting corners. It was those moments spent cooking together that had instilled in me a deep love and appreciation for food and the joy of sharing it with others.

When the timer finally dinged, I eagerly pulled the Pashtida out of the oven and marveled at its golden-brown crust and cheesy filling. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported back in time to my grandmother's kitchen, where the flavors and aromas of her cooking had always made me feel safe and loved. The Pashtida was everything I had hoped for and more - rich, savory, and utterly comforting. I knew that this recipe would become a treasured favorite in my own kitchen, a link to the past that I could share with future generations.

In the days that followed, I made the Pashtida recipe again and again, each time perfecting my technique and adding my own personal touch. I shared it with friends and family, who all raved about its deliciousness and begged for the recipe. I felt a sense of pride knowing that I had discovered something truly special, a recipe that had been passed down through generations and now lived on in my own kitchen.

As I sit here now, reflecting on that fateful day when I stumbled upon the recipe for Pashtida, I am filled with gratitude for the culinary legacy that has been handed down to me. I can only hope that I can pass on the joy of cooking and sharing good food to my own grandchildren, just as my grandmother did for me. And as I take another bite of this delicious dish, I know that her spirit lives on in every savory mouthful.