Pies > Potato Pies

Jameed and Potato Pie Recipe

Ingredients with Measurements:
- 2 cups jameed (dried yogurt)
- 4 medium potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup water
- 1 pie crust

Special Equipment Needed:
- Pie dish
- Blender or food processor

Step-by-Step Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a blender or food processor, blend the jameed with 1 cup of water until smooth.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.

4. Add the sliced potatoes, cumin, paprika, salt, and black pepper to the skillet. Stir to combine.

5. Pour the jameed mixture over the potato mixture and stir to combine. Add the 1/4 cup of water and bring to a simmer.

6. Reduce the heat to low and cook for about 10 minutes, or until the potatoes are tender.

7. Roll out the pie crust and place it in a pie dish.

8. Pour the potato and jameed mixture into the pie crust.

9. Bake for 30-35 minutes, or until the crust is golden brown.

10. Let cool for a few minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 30g
Protein: 8g
Sodium: 360mg
Fiber: 3g
Sugar: 2g

Substitutions for ingredients:
- Instead of jameed, you can use Greek yogurt or sour cream.
- Instead of potatoes, you can use sweet potatoes or butternut squash.
- Instead of olive oil, you can use vegetable oil or butter.
- Instead of a pie crust, you can use phyllo dough or puff pastry.

Variations:
- Add cooked ground beef or lamb to the potato and jameed mixture for a meaty version.
- Add chopped spinach or kale to the potato and jameed mixture for a vegetarian version.
- Top the pie with grated cheese before baking for a cheesy version.

Tips and Tricks:
- Make sure to blend the jameed with enough water to create a smooth mixture.
- Use a sharp knife to slice the potatoes thinly and evenly.
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before adding the potato and jameed mixture.

Storage Instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat, place a slice of pie on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.

Presentation Ideas:
- Serve the pie with a side salad or roasted vegetables.
- Garnish the pie with chopped fresh herbs, such as parsley or cilantro.

Pairings:
- Pair the pie with a glass of red wine, such as a Cabernet Sauvignon or Merlot.

Suggested Side Dishes:
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
- A side salad with mixed greens, tomatoes, and cucumbers.

Troubleshooting Advice:
- If the pie crust is browning too quickly, cover it with foil for the remaining baking time.
- If the potato and jameed mixture is too thick, add more water to thin it out.

Food Safety Advice:
- Make sure to cook the potatoes until they are tender and fully cooked.
- Store leftover pie in the refrigerator and consume within 3 days.

Food History:
- Jameed is a traditional ingredient in Middle Eastern cuisine, particularly in Jordan and Syria. It is made by drying yogurt and then grinding it into a powder.

Flavor Profiles:
- The jameed adds a tangy and slightly salty flavor to the pie, while the potatoes provide a creamy and earthy taste.

Serving Suggestions:
- Serve the pie as a main dish for lunch or dinner.

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Taste: Savory, Herby, Comforting, Hearty