International Cuisine, Morocco, Vegetarian


Serves 8 




1 kg small Potatoes, unpeeled, halved potatoes
24 green pitted Olives, rinsed
450 gm crushed Tomatoes,
80 gm Onion, sliced thiniy
¼ cup Olive oil
1 tsp Turmeric
1 tbls Paprika
½ tsp red Habanero flakes
750 ml water
1 bunch Parsley
¼ preserved lemon skin only, rinsed 4 sprigs cilantro, tough stems, discarded



  1. Bring the first 4 of ingredients to boil in a wide heavy pot. Reduce the heat to medium and cook covered for 30 mins.
  2. In a food processor, finely grind the Parsley, preserved Lemon, and Coriander and stir this mixture gently into the pot. Cook another 15 mins. With a slotted spoon, transfer all ingredients to a platter, leaving mostly the cooking liquids. If they are too thin, reduce a few minutes on a high flame until the sauce thickens, and pour evenly over the dish. Serve hot. Room temperature OK too.