By Franco Namani
Potato & Spinach Mfarrakeh
3 steps
Prep:10minCook:30min
The classic version of Mfarrakeh is a mixture of fried potatoes and eggs, also known as "Batata Wbaid" but in this recipe I've made a slight modification to suit the season of Lent. This recipe contains a mixture of potatoes, garlic and spinach seasoned with aromatic spices. It's delicious, gluten-free, vegan, and easy to make for breakfast, lunch, or dinner.
Updated at: Thu, 17 Aug 2023 10:00:35 GMT
Nutrition balance score
Great
Glycemic Index
80
High
Glycemic Load
31
High
Nutrition per serving
Calories300.9 kcal (15%)
Total Fat14.8 g (21%)
Carbs38.8 g (15%)
Sugars2 g (2%)
Protein5.9 g (12%)
Sodium344.1 mg (17%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 10 mins until they are tender but still hold their shape, and you can insert a knife easily, drain the potatoes and allow to steam-dry.
Step 2
Heat 2 tbsp oil in a large frying pan over a medium-high heat. Once the oil is heated, add the potatoes, and chopped garlic, fry and stir for 5 mins until get a light golden color on potatoes.
Step 3
Add the remaining oil along with the spinach, seven spices, cumin, lemon zest and juice, gently stir all together for a few mins so that the potatoes are coated and the spinach has wilted, adjust the seasoning if required then serve hot as a main course.
