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Dandelion and Potato Maakouda

Dandelion and Potato <em>Maakouda</em> Related:   Africa, appetizers, breakfast & brunch, eggs, gluten-free, Hanukkah, pareve, Shabbat, Shavuot, vegetables & legumes, vegetarian, Yom Kippur

Prep time: 10-15 mins

Cook time: 60-75 mins

Yield: About 10-12 servings

Maakouda is a Moroccan potato dish, served either as pie or as fritters, that became a traditional Passover weekday dish for many Moroccan Jews. Similar to the Ashkenazi potato kugel, maakouda is a simple pie of potatoes and eggs, the staples of Passover in so many Jewish communities around the Diaspora. As a Moroccan street food, maakouda is fried in individual portions, but most of the homemade versions are baked in the oven. Maakouda is ideal for Passover, though in many Jewish Moroccan homes it is served year round. To make it a bit more interesting, healthy and fun, I added a bunch of chopped fresh dandelion greens to the original recipe and loved the results. You can experiment with the greens of your choice, from herbs to kale, spinach or Swiss chard.


  • 2 pounds golden potatoes, skin on, scrubbed
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 yellow onion, chopped
  • ½ pound dandelion greens, chopped
  • 1½ teaspoons kosher salt
  • ½ teaspoon turmeric
  • ¼ teaspoon ground black pepper
  • 5 eggs, separated


  • Preheat oven to 425 degrees. Grease a 9-inch round cake pan with oil and drizzle 1 tablespoon olive oil at the bottom. Put the potatoes in a medium pot and cover with cold water. Bring to boil over high heat, cover, lower the heat and cook until tender, about 25 minutes. Drain and transfer the potatoes to a large bowl. Mash the potatoes in their skins with a fork, leaving small chunks.
  • While the potatoes are cooking, heat remaining olive oil in a pan over medium-high heat and sauté the onion until golden. Add the chopped dandelion and sauté about 3 minutes more. Remove from the heat. Add the dandelion mixture to the bowl with the mashed potatoes and mix. Add salt, turmeric, black pepper and egg yolks and mix again.
  • Whip egg whites to form soft peaks and then fold into potato mixture. Transfer to the pan and drizzle a little olive oil on top. Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 30 to 35 minutes longer, until the top is golden and the pie is firm. Let sit for 5 minutes, then slice and serve.

4 Responses

  1. Yaffa says:

    Shalom Vered

    In the Maakouda receipe, can I use less eggs?


    • Merav Levkowitz Merav Levkowitz says:

      You can, but you might need to reduce the proportions of the fillings, too, so that it still holds together.

  2. Kim says:

    Any chance this can be made ahead and reheated?

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