Everyone has their own perceptions of what constitutes a culinary challenge. For some it's something as simple as poaching an egg. Others admit to having a fear of working with yeast. Filo pastry is often mistakenly considered to be very temperamental. And it seems that gelatin is avoided by all but the most confident cooks.

 What is common to kitchen novices and experts alike, however, is the challenge of producing tasty food over Pesach and it's for this reason that this month's column tackles this most pressing problem.

 I have to be honest and say from the outset that I work with as little matzo meal as much as possible as including what I consider to be 'powdered concrete' in my cooking hardly appeals.

 Fortunately a dish like this Mediterranean potato tart makes use of only natural, tasty ingredients without any nasty side-effects and makes a simply Delicious! meal over Pesach and the whole year through.



3 tablespoons matzo meal 

1.5 kgs potatoes, peeled and chopped

¼ cup olive oil

¼ cup warm milk

1 egg, lightly beaten

½ cup Parmesan

Salt and black pepper

150 grams feta cheese, crumbled

¼ cup chopped parsley

½ cup pitted black olives

½ cup sun-dried tomatoes

2 tablespoons capers (optional)

3 tablespoons butter, cut in cubes


1: Grease spring form tin with butter and dust with two tablespoons of matzo meal.

2: Cook potatoes in salted water till tender and drain completely. Mash well then beat in olive oil, milk, egg, Parmesan and seasoning.

3: Spread half the mashed potato in the tin, scatter feta and parsley over and top with remaining potato. Arrange capers, sun-dried tomatoes and olives on surface, dust with a tablespoon of matzo meal and dot with butter.

4: Bake at 180° C for 30 – 40 minutes till golden, allow to cool and then remove from tin and serve.


MAKE AHEAD: If absolutely necessary the tart can be assembled a day in advance and then baked on the day, though potato is best when it isn't refrigerated. Tuna can be included in this dish too and you can also substitute different cheeses if the Parmesan and feta don't appeal.

Chag Sameach

For details about Delicious! cookery and decor classes - or to receive my FREE newsletter with recipes, shopping advice and course details - contact me today on lisab@bezeqint.net or delicious.newsletter@gmail.com or call Lisa on 052 621 5851.

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About the author

Lisa Brink

Lisa’s background is in advertising but her heart has always been in food. Her passion for all things culinary led her to opening her first cookery school - Cupcake Academy in Sunninghill, Johannesb...

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