Menu

Fried Potatoes with Harissa Tehina

  • Details
  • Related Items

The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets Israeli Cuisine for American kitchens, and we’re especially excited about this inventive recipe for fried potatoes using Harissa, a perennial favorite here at the shop!

Harissa-Potatoes-WebFrom the Authors: “This dish happened by serendipity. At Zahav, our Israeli pickles come packed in huge cans with a ton of excess pickle juice. One day, in a passion for brining, I decided to throw some peeled potatoes into that leftover pickle juice. A day later, I drained and fried the potatoes, ending up with the most amazing French fries ever. The potatoes were seasoned from within with a garlicky tang from the pickle juice. Deep-frying can be an undertaking, so when I make this dish at home, I just slice the potatoes into rounds and pan-fry them on both sides in a cast iron skillet until they’re nice and crispy. I serve the potatoes with tehina augmented with harissa, the North African condiment based on dried chiles that’s a staple on the Israeli table. In my harissa, I use ground Aleppo pepper from Syria, which has a fruity flavor and is not screamingly hot, so you can appreciate the pepper’s earthy undertones. I thin the sauce with a little more pickle juice to cut through the richness and echo the flavor of the potatoes. I’ll bet there’s a jar in your fridge, with a lonely pickle or two bobbing in a sea of brine. This recipe is the perfect way to put those pickles out of their misery.”




Zahav: A World of Israeli Cooking is the March 2016 selection for the World Spice Cookbook Club. Zahav: A World of Israeli Cooking is currently available for purchase at our retail store and online.

Reprinted with permission from Zahav: A World of Israeli Cooking published in 2015 by Houghton Mifflin. Text © 2015 Michael Solomonov and Steven Cook; Photography © 2015 Michael Persico. All rights reserved.


 2 Comments

  1. Gen says:

    I’m confused. Is tahina the same as tahini, or do i use the recipe posted online for his tahina, which contains garbanzos and is more like a hummus?

    • Sherrie says:

      Tahina is the same as tahini – in “Zahav”, he calls it “tahina”, but it’s the same thing (just a spelling difference). Essentially both are sesame seed butter. They can be used interchangeably.

Add a Comment

Leave a Comment

Your email address will not be published.

tea rub chicken

Tea Rubbed Roast Chicken

This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly… The meat is moist and delicious, the pan sauce otherworldly, and all of the components …

Piment d’Espelette Fish Stew

This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …

Yucatan Rojo Fish Tacos

I don’t know about you, but this sunshine activates my wanderlust something fierce! Long days, hot sun… I crave a remote beach and what I like to call “barefoot cuisine.” Short of a trip to the …

Chicken Fried Chicken

Chicken Fried Chicken

I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …

Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …