Spice up your spuds with this traditional Yemenite blend of turmeric, black pepper, onion, cardamom, cloves and cumin.
(Serves 4)
2 medium size potatoes
1/4 cup olive or grapeseed oil
1 whole bay leaf
1 onion, chopped
1 tsp Hawaj soup mix
1 tsp fine sea salt
1/2 tsp ground black pepper
Steam the potatoes until completely soft.
Remove from heat and then mash the potatoes.
Heat up olive oil in a nonstick pan, then add onion and bay leaf.
Sauté for 20 minutes until the onion is crisp.
Remove the bay leaf and add spices: Hawaj soup mix, salt and pepper.
Sauté for 1 minute, until all the onion is blended into the spice mixture.
Add the potatoes to the spice mixture and blend thoroughly.
Adjust salt and pepper to taste.
Serve hot.
