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Egyptian Potatoes
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Total time
1-3/4hours
20 medium red potatoes, peeled and sliced
4 cups thinly sliced onions
3/4 cup (1-1/2 sticks) butter, cut into small cubes
4 cups thinly sliced onions
3/4 cup (1-1/2 sticks) butter, cut into small cubes
Salt to taste
Pepper to taste
6 cups tomato sauce
Pepper to taste
6 cups tomato sauce
Preheat the oven to 350°F.
Prepare the potatoes and set them aside in a bowl of lightly salted water. Lightly grease a large casserole dish with butter or vegetable oil. Spread out potatoes in a layer, then make a thin layer of onions, dot with cubes of butter, and sprinkle with salt and pepper to taste. Make another layer of potatoes, onions, and butter cubes, season the layer, and continue until you have used up your ingredients, finishing with a layer of potatoes. Pour the tomato sauce over all, cover the casserole with aluminum foil and bake for an hour. Remove the foil and bake for another half hour. Allow to rest for 10 minutes before serving.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.