Christmas is a family celebration, full of traditions and rituals. The tree is decorated together, the nut corner is nibbled and “The Little Lord” is watched. And there is usually little surprise on the plates on Christmas Eve. For many, the simple sausages with potato salad are as much a part of Christmas as the reindeer on Santa Claus’ sleigh. There is nothing to complain about, after all, the dish can be adapted to the preferences of the eater, for example with plant-based sausage alternatives. But even if the sameness always has its charm, it is reliable and therefore homely, a touch of internationality doesn’t hurt. Why not turn the recipe and conjure up a touch of the Orient in the menu instead of the potato mayonnaise bomb. This recipe by Jacob Lellouche from Tunis does not require many ingredients and is made in no time – on busy holidays that can only be a plus!
Batata bil camoun
With the fiery magic paste you can spice up even the most banal vegetables, such as potatoes. You might like the Spanish “patatas bravas” served as tapas. Its Tunisian sister is just as easy to prepare … and can remain on the table as a cheerful side dish to the main course. With a pinch of harissa and cumin, i.e. cumin, you give the potatoes an exotic touch that makes your guests reach for their water glass in delight.
ingredients
For 4 people approx. 30 minutes preparation time, plus cooling time
For the potato salad
500g waxy potatoessalt3 tbsp extra virgin olive oil1 tsp harissa1 tsp ground cumin1 tsp freshly squeezed lemon juice
For serving
1 red chili pepper
1. Wash the potatoes and cook in their skins in plenty of salted water until a knife can easily penetrate the potatoes. Drain, peel and cool the potatoes.
2. Whisk together the olive oil, harissa, cumin, and lemon juice to form a marinade.
3. Dice the cooled potatoes and mix with the marinade.
Serving: Arrange the potato salad in a bowl and garnish with the chili pepper.
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