Make a tortilla, make a quiche – the maakuda is more or less the same. The maakuda is an egg and potato pie from the cuisine of the Maghreb Jews, with quite a few versions and probably born in Spain (who said tortilla?), that migrated with the Jews who left the Iberian Peninsula about two hundred years after the expulsion from Spain (since potatoes only conquered Europe after being brought back from South America), and thanks to them it reached throughout the countries of the Maghreb (Algiers, Tunisia, Morocco). The maakuda has become a street food and a very popular everyday meal, served as a large pie or individual fried fritters with fillings such as vegetables, cheese and meat. Sarah Lieberman stretched the limits a little, added broccoli and made it an integral part of the Shavuot table.
Ingredients for Maakuda Frittata
- 3 potatoes Boiled, peeled and cut into small cubes
- 3 carrots Boiled for about 10 minutes until partially softened and cut into small cubes
- 1 small head broccoli Or Brocolini broken down into stems (cut into small cubes) and small florets
- ½ bunch parsley Leaves and tender stems, chopped
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 1 teaspoon Salt
- 5 eggs lightly beaten
- 2 tablespoons self-raising flour
- oil for greasing the pan
1. Heat the oven to 350F degrees (180 C) and grease the dish with a little oil.
2. In a large bowl, mix the vegetables and spices, taste and adjust seasoning if necessary. Add self-rising flour and mix so that the flour covers all the vegetables. Pour in the beaten eggs and mix gently to obtain a uniform mixture (without breaking up the vegetables). Pour the mixture into the pie/tart dish and transfer to the oven.
3. Bake for 25-30 minutes until lightly golden. Cool to room temperature, slice and serve.