This recipe is probably the most requested of all the things I make, but it’s not my own: the original comes from Orna and Ella in Tel Aviv, and there are tons of reproductions of their recipe online, including this one from Food 52, which is the basis for the one I’m sharing here. The sauce is really versatile, and can be used as a dip for veggies or pita, or spooned onto nachos in the place of regular old sour cream. It’s also really great on fish.
Prepping the potatoes
Into the pot they go
After boiling and softening them, give it a rough mash
That’s a nice consistency–not too smooth
Add the flour, sugar, salt & soy sauce
Mix it up
Fry time!
Chive chop
This sauce can also be eating on its own with a spoon… jussayin’
PhD Kitchen 