Yield: 4 servings
|3 mediums||Potato; about 1 lb., prefer|
|Black pepper; freshly ground|
|¾ cup||Olive oil|
|1 medium||Onion; peeled and cut into|
|;1/8 inch slices|
Drop the potatoes into a saucepan filled with enough boiling water to cover them completely and boil them briskly until they are tender.
Drain the potatoes, peel them and in a large bowl mash them to a smooth puree with a fork, potato masher or electric mixer. Beat in the turmeric, salt and a few grindings of pepper and set them aside.
In a heavy 10 inch skillet, heat « cup of the olive oil over moderate heat until a light haze forms above it. Add the onion and, stirring frequently, cook for about 10 minutes, or until the slices are deeply browned. With a slotted spoon, transfer the onion to the bowl of mashed potatoes. Beat in the eggs one at a time, then taste for seasoning.
Pour the remaining ¼ cup of olive oil into the skillet and heat over high heat until a light haze forms above it. Add the potato-egg mixture and spread it evenly to the sides of the pan with the back of the spoon or a spatula. cover tightly, reduce the heat to low and cook for 6 to 8 minutes, or until the outside edges of the pancake are firm but the center moist.
Run a knife around the circumference of the pan to free the pancake, then cut it into 4 pie shaped wedges. cook uncovered over moderate heat for 1 or two minutes, shaking the pan back and forth gently.
When the center of the pancake is firm but still slightly moist, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide it back into the pan. cover again and cook for 4 to 5 minutes more over moderate heat to brown the underside. Slide out of the pan to a serving platter and serve either hot or at room temperature.
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Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 02-25-95