Maaqouda Recipe

Cook potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes to evaporate excess moisture. This helps avoid watery mash.

Mash and cool slightly

Mash the potatoes until smooth (no large lumps). Allow to cool for 5 minutes so the egg added next won't scramble.

Make the mixture

To the warm mashed potatoes add the egg, 3 tbs flour, 2 tbs semolina (if using), 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp sweet paprika, minced garlic, chopped cilantro/parsley, and harissa (if using). Mix thoroughly with a spoon or your hands until a cohesive, slightly sticky dough forms. If the mixture feels too wet to form patties, add extra flour 1 teaspoon at a time until manageable; if too dry add a splash of water or a teaspoon of olive oil.

Shape patties

Using lightly floured hands, divide the mixture into 10–12 equal portions (about 75–90 g each). Roll each portion into a ball, then flatten gently into rounds about 1–1.5 cm thick. Place on a tray dusted with a little flour or semolina to prevent sticking.

Heat the pan

Warm a large nonstick or cast-iron skillet over medium heat. Add 1/2 cup of the neutral oil and 1 tablespoon butter (if using). Allow the oil to become hot but not smoking; you should see shimmering and the butter foaming.

Pan-fry the patties

Working in batches without crowding, place patties in the hot oil. Fry 3–4 minutes per side, or until a deep golden-brown crust forms and the patties are heated through. Adjust heat as needed to prevent burning — medium to medium-low often works best after the initial sear. Add remaining oil between batches if the pan becomes dry.

Drain and keep warm

Transfer cooked maaqudas to a wire rack or paper towel–lined plate to drain excess oil. Keep them warm in a low oven (100–120°C / 210–250°F) while finishing remaining patties so all are served hot.

Finish and serve

Optionally squeeze a little lemon over the hot patties just before serving. Serve accompanied by the yogurt dip, additional chopped herbs, or harissa on the side.

Prepare quick yogurt dip by mixing 1/2 cup plain yogurt with 1 tablespoon olive oil, 1/4 tsp salt, and 1 tablespoon chopped mint or parsley. Taste and adjust seasoning. Spoon into a small bowl and drizzle a little olive oil on top if desired. Serve alongside the maaquda for dipping.