in Middle East

Mint – creamed potatoes

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 200 ml cream
  • ¼ liter buttermilk
  • 1 handful of mint, fresh (or dried), finely chopped
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

perfect side dish for Arabic or Turkish dishes

Wash, peel, and dice the potatoes. Pre-cook them with a little salt and water. Then bring the cream and finely chopped mint to a boil in a large pan. Add the buttermilk and potatoes and cook for about 10 minutes. Season with salt and serve hot. This goes very well with my Arabic-style meatloaf in the database.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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