Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 large onion, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons flax seeds
- 2 tablespoons chia seeds
- 2 tablespoons poppy seeds
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 2 tablespoons caraway seeds
- 2 tablespoons anise seeds
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons turmeric
- 2 tablespoons cayenne pepper
- 2 tablespoons ground black pepper
- 2 tablespoons ground white pepper
Special Equipment Needed:
- Large bowl
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. In a large bowl, combine the potatoes, onion, olive oil, salt, black pepper, parsley, dill, mint, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, cumin seeds, coriander seeds, fennel seeds, caraway seeds, anise seeds, oregano, thyme, rosemary, basil, marjoram, garlic powder, onion powder, paprika, turmeric, cayenne pepper, ground black pepper, and ground white pepper.
2. Mix all ingredients together until evenly combined.
3. Heat a large skillet over medium-high heat.
4. Add the potato and onion mixture to the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the onions are lightly browned.
5. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 256
Fat: 12 g
Carbohydrates: 32 g
Protein: 7 g
Fiber: 7 g
Substitutions for Ingredients
- Potatoes: sweet potatoes, yams, or squash
- Onion: shallots, leeks, or garlic
- Olive oil: vegetable oil, canola oil, or coconut oil
- Fresh herbs: dried herbs
- Seeds: any combination of nuts or seeds
- Spices: any combination of spices
Variations:
- Add cooked bacon or sausage
- Add cooked chicken or beef
- Add cooked beans or lentils
- Add cooked quinoa or rice
- Add cooked vegetables
Tips and Tricks:
- Make sure to dice the potatoes and onions into small, even pieces for even cooking.
- Use a large skillet to ensure that the potatoes and onions have enough room to cook.
- For a spicier version, add more cayenne pepper or ground black pepper.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
Fresh herbs, sour cream, Greek yogurt, or crumbled feta cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
Roasted vegetables, grilled vegetables, or a side salad.
Troubleshooting Advice:
If the potatoes and onions are not cooking evenly, reduce the heat to medium and cook for an additional 5 minutes.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Bazlama is a traditional Turkish flatbread that is usually served with vegetables and herbs.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of sweetness from the potatoes.
Serving Suggestions:
Serve as a side dish or as a main course with a side of roasted vegetables or a side salad.
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Region: Turkish