Maakouda Batata: Potato Pancakes with Moroccan Spices

Maakouda Batata: Potato Pancakes with Moroccan Spices

It might sound like The Lion King‘s “Hakuna Matata,” but this preparation is actually a popular Moroccan street food. And just in case they weren’t already good enough on their own, the harissa dipping sauce amps up the flavor and heat. You’ll want to make a second batch of potato pancakes as soon as you finish the first.
Serves: 8 to 10 • Time: 45 minutes

Ingredients For Maakouda Batata

  • 1½ lbs. yellow potatoes, peeled
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 4 garlic cloves, sliced
  • 1½ tsp. Safran & Epices Prestige kefta spice blend
  • 2 tsp. salt
  • ¼ cup chopped cilantro
  • 1 egg
  • Peanut oil, for frying

Ingredients For Harissa Sauce

  • ¼ cup Pikarome harissa
  • ¼ cup mayonnaise
  • Pepper

Directions For Maakouda Batata 

  1. In a large pot of salted boiling water, boil the potatoes until tender, about 20 minutes. Drain and allow to cool.
  2. Meanwhile, heat the butter in a heavy skillet over moderate-high heat. Add the onion and garlic and cook until the onion is translucent, 6 to 8 minutes.
  3. In a large bowl, mash the potatoes. Add the cooled onion mixture, kefta spice blend, salt, and cilantro and mix until thoroughly combined. Mix in the egg to obtain a thick batter.
  4. In a heavy skillet, bring 1 inch of oil to 375°F. Working in batches, shape the potato mixture into 3-inch long patties and carefully drop into the hot oil. Fry until golden brown, 4 to 6 minutes. Using a slotted spoon, carefully remove the patty from the skillet and transfer to a paper towel-lined plate to drain.
  5. Serve warm or at room temperature with Harissa Dipping Sauce.


Directions For Harissa Sauce


  1. In a small mixing bowl, combine the harissa and mayo until homogenous, then season with pepper. Refrigerate until serving.

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