This one has many great qualities, among which are that its cheap, filling, tasty and easy to make. It might seem odd to post a baked dish in August of one of the hottest summers on record (for those of us in the northern hemisphere), but here in Jerusalem evenings are getting cooler. You can also refrigerate the leftovers and eat them cold as a sort of potato salad.
Potatoes, cut into chunks
Cottage cheese (I use the 3% fat kind.)
Labneh OR Greek yogurt OR Sour Cream (I use 5% fat labneh.)
Ground black pepper
Ground cardamon (known locally as hel)
Flour (Just a spoonful or two. I use whole wheat flour.)
Combine the potatoes and onions in a suitably sized baking dish with a cover and set aside.
In a mixing bowl, combine cottage cheese and labneh (or substitute). Season to taste with salt, pepper, cumin, and hel. I use about 2 parts salt, 1 part pepper, 3 parts cumin and one part hel. Mix well. Add the flour and mix well again. This will thicken the mixture so it doesn’t separate or get watery when cooked with the potatoes.
Add the cheese mixture to the potatoes and mix until evenly distributed. Cover and cook in the oven or microwave for 30-40 minutes or until the potatoes are tender. About halfway through the baking, remove and turn the mixture a few times before covering again and returning it to the heat.
Mix with chopped broad-leaf parsley before serving. (Not shown because I don’t have any at the moment.)
Enjoy hot or cold.
If you make this, I’d love to know how it worked out for you, and what variations you tried.