Sides
Batata Mchermla (Cumin-Spiced Potato Salad) (ةلمرشم اطاطب)
Ingredients
- - Potatoes, peeled and cubed — 500g (3 1/2 cups)
- - Garlic, minced — 10g (2 cloves)
- - Tomato paste — 20g (1 1/2 tbsp)
- - Ground cumin — 5g (1 tsp)
- - Paprika — 3g (1/2 tsp)
- - Olive oil — 40ml (3 tbsp)
- - Fresh coriander, chopped — 10g (2 tbsp)
- - Salt — 5g (1 tsp)
Method
- Boil the potato cubes in salted water until just fork-tender, about 12-15 minutes; drain.
- Heat olive oil in a frying pan and sauté garlic briefly until fragrant.
- Stir in tomato paste, cumin and paprika and cook for 1 minute.
- Add the boiled potatoes to the pan and toss gently to coat in the spiced mixture.
- Cook for a further 3-4 minutes to warm through and let the flavours meld.
- Stir in fresh coriander before serving.
Introduction: Warm boiled potatoes tossed in a garlicky, cumin-spiced tomato and paprika dressing, a favourite warm side dish.
Cultural Background: Mchermla-style dressings, built on garlic, cumin and paprika, are used across several Algerian vegetable dishes, with the potato version being one of the most popular everyday sides.
Tips: Don’t overcook the potatoes at the boiling stage, or they’ll fall apart when tossed in the pan. Toss gently to keep the potato cubes intact.
Variations: Add a squeeze of lemon juice for brightness. Include a pinch of chilli flakes for gentle heat.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve warm as a side to grilled meats or fish.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently in a pan, or serve at room temperature.
Nutrition: 210 kcal | Protein 4g | Carbs 30g | Fat 9g
FAQs:
Q: Can this be served cold? A: Yes, it’s also enjoyable served at room temperature or lightly chilled. Q: What does ‘mchermla’ mean? A: It refers to the characteristic garlic, cumin, paprika and tomato dressing used across several Algerian vegetable preparations.
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