This month’s cookbook club selection is Zahav by Michael Solomonov and Steven Cook. I’ve had this book for a little over a year and have reached for it countless times. Chef Michael shares soulful Israeli family recipes from his Philadelphia restaurant Zahav. Once you’ve made the hummus from this book, you’ll never look for another recipe again. All of Zahav’s recipes are vibrant, flavorful and reliable.
I wanted to choose a recipe to share that I haven’t made before: Fried Potatoes with Harissa Tehina. For many reasons I’m not too big on frying at home, so I decided to instead roast the potatoes until they were nice and crispy! It worked really well!
Purchase Zahav here: https://amzn.to/2PwObQ8
Roasted Potatoes with Harissa Tehina
- 2 potatoes, russet or yukon gold
- 1 c tehina sauce
- 3 tbs harissa
- 3 tbs olive oil
- 1/2 c Aleppo Pepper (or paprika)
- 1 clove garlic
- 1 1/2 tbs red wine vinegar
- pinch ground coriander
- pinch ground caraway
- 1/4 tsp salt
- 1/4 c avocado oil
- 1 c tehina
- 4 cloves garlic, grated on a microplane
- 1/4 c lemon juice
- 1/4 tsp ground cumin
- 1 tsp salt
- 1/4 c water, or more as needed
To Make the Harissa
Place all the ingredients into a blender and blend on high until combined.
To Make the Tehina
Whisk together the garlic, lemon juice, cumin and tahini. The mixture will become very thick. Whisk in the water until the tahini is pourable. Season with salt.
For the Potatoes
Pre-heat oven to 400 degrees. Thinly and evenly slice the potatoes to 1/4in thick. To make it easier, you can use a mandoline. Toss the sliced potatoes in olive oil and salt, and lay on a parchment-lined sheet tray in an even layer, not overlapping.
Bake for 25-30mins until browned and crispy.
To serve: in a shallow bowl, pour the tehina and top with the harissa. I like to do a swoop with a spoon to combine the two sauces, but not fully mixing them. It looks really pretty! Serve the warm crispy potatoes on the side and let people dip into the sauce.