نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

شطائر البطاطا والأعشاب العراقية مع سلطة الأعشاب العمانيّة

Arabic 20 Mins Prep · 60 Mins Cook

Preheat the oven to 175°C, gas mark 4.
To make the patties, pierce the potatoes with metal skewers and place them in the oven. Bake for 1 hour or until soft. Scoop out the flesh and roughly mash in a large bowl.
In a separate bowl, grate the onion into a sieve or muslin cloth and squeeze out as much moisture as possible. Lightly beat the eggs. Add the onion to the cooled potato along with the eggs and flour.
Finely chop the herbs and spring onions and add that to the potato along with the ground peppercorn, 1 tbsp of salt and 1 tsp of paprika. Mix well, cover and refrigerate for 30 minutes.
Heat a pan with ½cm of oil until shimmering.
Shape the potato mixture into small 5cm patties. Fry the patties in the hot oil in batches un-til golden brown and crispy. Drain on paper towels.
Increase the oven temperature to 200°C, gas mark 6. Core and halve the capsicums. Place in the oven to roast until soft.
To make the tahini sauce, juice the lemon and place the capsicums, lemon juice, garlic clove, honey, tahini, red chilli and iced water and season with the rest of the salt and paprika. Blitz until smooth.
To make the salad, toss the Omani herbs (za’atar, dill, fenugreek, spinach and siliq [or chard]) together in a bowl with a little olive oil and a pinch of salt.
Serve the aruk with the salad and sauce.