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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside. | 2. In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside. | 3. Heat oil in a large skillet over low heat. | 4. Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth. | 5. Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle. | 6. Transfer to a serving bowl and garnish with hard-boiled eggs. | 7. Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
red pepper	1/8	teaspoon	ground	0.1562	0.0344	0.0073	0.0017
salt				-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
monterey jack cheese	3	cups	shredded	-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
potato	6		drained peeled quartered	-	-	-	-
hard egg	1 -2		boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.