(photo credit: YAKIR LEVY)
Last week we had a wonderful feast at Open Sesame, a Lebanese restaurant in Los Angeles, and of all the dishes we tasted, the one we couldn’t wait to prepare at home was a potato dish. The potato cubes were fried in olive oil, heated with garlic, roasted hot peppers and fresh coriander, and seasoned with lemon juice and salt. When making this dish, some use paprika or cayenne pepper instead of the chopped roasted hot pepper.Lebanese cooks often use olive oil and lemon juice as the main flavoring of potato dishes, including mashed potatoes, which they season with nutmeg, salt and white pepper. For a rich potato appetizer, cooks dress diced boiled potatoes with tehina sauce flavored with lemon juice and garlic and sprinkle them with parsley. Another potato preparation from Lebanon calls for cooking the spuds in fresh tomato sauce with sautéed onions, salt and pepper and finishing the dish with olive oil. Some add cooked chickpeas to this dish, or flavor it with ground coriander or dried mint.