Potato & Spinach Mfarrakeh

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.

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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.