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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Ready, Set, Cook! Special Edition Contest Entry: Potatoes laced with Middle Eastern spices Learned of these spice while living in Jerusalem Quick and easy and delicious Ingredients:
2 tablespoons olive oil |
1 simply potatoes diced potatoes with onion |
1/2 cup red bell pepper |
2 tablespoons green onions |
1 teaspoon cumin |
3 tablespoons canned chicken broth |
1 teaspoon sumac |
1 teaspoon za'atar spice mix |
1/2 cup fresh cilantro |
Directions:
1. In a 12 inch non-stick skillet heat oil over medium heat. Add potatoes and cover for five minutes. Stir and toss with a wooden spoon, add diced bell peppers, and sliced green onions cover for 5 more minutes. Stir well and uncover. Cook for 5 more minutes tossing every few minutes. Add broth, sumac and zatar and heat well while tossing and scraping pan. Top with freshly chopped cilantro when serving on hot plates.
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