Maakouda

Preparation steps

• Boil the potatoes in their skins. Peel a squash, grate it and crush it with a fork. Add finely chopped parsley, garlic, salt and pepper to the crushed potatoes.
• From the resulting mixture form a dough, from which small meatballs are made. Place the made meatballs in the refrigerator to cool down a bit and squeeze.
• While the meatballs are cooling, make a frying mixture. Put yeast with a little sugar in two tablespoons of warm water and let it activate.
• Put flour, turmeric, garlic granules, salt in a bowl and stir. Water and activated yeast are added to this mixture. If your dough is too firm (depending on the flour you use) you can slowly add water. The mixture must be firm enough not to disperse during frying. Leave the mixture to stand for 30 minutes.
• After 30 minutes, remove the meatballs from the refrigerator and place them in the frying mixture.
• Fry in deep oil.
• For the sauce in a small bowl, mix the tomatoes (can homemade cooked or purchased) with a mixture of spices used for harissa (chili, coriander, cumin, cayenne pepper, rock salt, cumin and garlic) and lemon juice as desired. I mixed the ketchup and spices I listed.