Fried Potatoes with Muhammara

بسام شنيقChef

Ingredjenti

• 2 Potatoes
  2 pieces
• 3 cups vegetable oil for frying
  3 cup
• 2 red peppers
  2 pieces
• 1/2 cup red pepper paste
  0.5 cup
• 1/4 cup ketchup
  0.3 cup
• 4 cloves garlic, chopped
  4 clove
• 1 teaspoon ground cumin
  1 teaspoon
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1/4 cup olive oil
  0.3 cup
• 1/2 cup walnuts, chopped
  0.5 cup
• Salt
  0
• Speċijiet
  0

Passi

1. 1

   Peel the potatoes and trim their rounded edges. Then cut them into large pieces with straight edges. Keep them in a large bowl with water until ready to fry.

   Għodda meħtieġa:

   🍳

   Large bowl

   10 min
2. 2

   Heat a quarter pot of water with a little salt and spices (anise or black pepper). Add the potatoes and heat the water on low heat. Check the potatoes after 20 minutes to ensure they are cooked. Drain (save the water for making soup or bread) and let the potatoes dry.

   Għodda meħtieġa:

   Kazzola

   20 min
3. 3

   To prepare the Muhammara: Place all the ingredients in a blender, run it for a minute, and taste the mixture. Transfer to a small bowl.

   Għodda meħtieġa:

   🍳

   Blender

   1 min
4. 4

   Heat the oil to 185 degrees Celsius and gently place the potatoes in it, frying for several minutes until golden brown. Drain the excess oil on paper towels and serve with the Muhammara sauce.

   Għodda meħtieġa:

   Pan

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

Speċijietgħal kull 100g

Enerġija350 kcal

Proteini10 g

Xaħam Totali15 g

Karboidrati60 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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