Jacket potato with yogurt fenugreek and star anise spring onions
Course: Side dishCuisine: Middle East, Arabic
Servings
4
Preparation
1
hourCooking time
40
minutesCooking time
1
hour40
minutesDon’t you simply want to run into the kitchen when you look at this photo? There is a reason for this. As it is incredibly delicious. The yogurt is made with a very spicy spice mixture and the spring onions are fried together with star anise. Really spectacular.
Ingredients
2 large firm jacket potatoes
250 ml plant based yogurt (no oats)
0,5 table spoon fenugreek seed
1 table spoon pul biber, turmeric and coriander seed
2 table spoon cane sugar
1 lemon – for its juice
salt and pepper
250 gram sliced spring onion
3 star anise
sunflower oil
olive oil
Cooking time
- Cut the jacket potatoes in half lengthwise. Cut into slits and coat the cut surfaces with olive oil. Place them cut side up in an oven at 200 degrees and bake until done. This takes about 40-50 minutes.
- Meanwhile, you can grind the spice mixture in a spice grinder or in a mortar. To do this, combine the pul biber, the coriander seed, the turmeric and the fenugreek seed. Along with the cane sugar. Then mix it with the lemon juice. Stir this into the yogurt.
- Heat the sunflower oil over high heat. Bake the spring onion together with the star anise for about 5-10 minutes. Then pour it into a heat-resistant bowl and let it marinate there.
- Remove the jacket potato from the oven. Place them on a nice platter. Spoon a good dollop of the yogurt on top and add the spring onions.
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