Middle Eastern Recipes > Potatoes > Imthawoma >
Imthawoma
Libyan potatoes in tomato sauce
2 LBS small red or white potatoes
Water (for boiling potatoes)
1/2 tsp. sea salt (for boiling potatoes)
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. paprika
2 TBS olive oil or clarified butter (ghee)
1 TBS tomato purée
1/2 tsp. ground turmeric
1/2 C water
Peel potatoes and rinse under cold water. Bring a pot of lightly-salted water to a boil; add potatoes and cook for about twenty minutes, or until almost cooked through. Drain. In a small bowl, mix together garlic, cumin, salt and paprika. Heat olive oil or clarified butter in a small skillet; add garlic mixture and tomato purée and cook for a few minutes. Stir in turmeric and 1/2 cup water; simmer for about five minutes. Stir potatoes into sauce to coat. Continue to cook for a few minutes or until potatoes are tender; transfer mixture to a large bowl and serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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