Moroccan potato pie (Amhammar)

Makes 8 servings

Shopping List

  • 3 large peeled potatoes
  • 10 eggs
  • ⅓ cup olive oil
  • 1 bunch of minced dill 
  • 1 teaspoon turmeric
  • lemon juice (½ lemon)
  • 1 teaspoon ground pepper
  • Salt to taste
  • 1 cup total of peas and carrots (optional)


In a medium pot, cover the peeled potatoes with water and bring to a boil. When the potato has softened (about 15-20min), drain and mash with a potato masher. Add the lemon juice, salt, pepper, and dill. Fold in the raw eggs until you achieve a creamy and moist batter, then mix in the peas and carrots if desired. 

Preheat the oven to 375 degrees F and grease the sides and bottom of a 10-inch ovenproof skillet. Pour the batter into the skillet and bake 30 to 40 minutes.

To check if fully cooked, poke a toothpick into the center of the cake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done.

Serve with Harissa yogurt dip.