1/2 cup coarsely chopped fresh cilantro
1/2 cup thinly sliced scallions
1/2 serrano chile, chopped finely
PLACE the ghee in a large skillet over medium heat and allow the skillet to heat thoroughly, 3 to 4 minutes. It's important not to get the skillet too hot, as the potatoes on the bottom will cook before the insides are done.
PLACE the yams in a large bowl and toss them with salt, pepper, coriander and cumin seeds and egg whites.
PLACE the yams in the skillet and press them down with a spatula into an even layer. Cook for about 10 minutes, rotating the skillet a couple of times to avoid hot spots, until the bottom of the rösti is golden brown.
LOOSEN the rösti on the sides and bottom of the pan with a spatula, slide the rösti out onto a plate, then slide the rösti back into the pan, browned side up. Cook for another 10 minutes, or until the underside of the rösti is also browned.
GENTLY RUN a spatula around the sides of and underneath the rösti and slide it onto serving plate. Top with the yogurt, cilantro, scallions, and chile and serve immediately.
Greek-Style Rice Salad with Dill Dressing
Serves 4 to 6
2 cups long-grain brown rice, prepared according to package instructions
1 medium cucumber, peeled and diced finely
2 medium tomatoes, diced finely
1 cup Mediterranean black olives, sliced in half and pitted
1 green bell pepper, seeded and diced finely
1 7-ounce package feta cheese, crumbled
3 cloves garlic, pressed
3 tablespoons freshly squeezed lemon juice
3 tablespoons vinegar
2/3 cup olive oil or mixed oils
2 teaspoons dill seeds
1/4 cup chopped fresh dill leaves
1 teaspoon salt
Freshly ground black pepper
COMBINE the rice, cucumber, tomatoes, olives, green pepper, and feta in a large bowl.
COMBINE the garlic, lemon juice and vinegar in the work bowl of a mini food processor and blend well. Scrape down the sides of the bowl, then with the processor running, slowly drizzle in the oil. Add the dill seeds, dill leaves, salt, and pepper to taste, then pulse until the dressing reaches your desired consistency.
TOSS the vinaigrette with the salad. Refrigerate for at least an hour or two before serving. Serve chilled, or let the salad come to room temperature first.
Curry-Cilantro Cream Cheese Spread
Makes about 1 cup
12 ounces cream cheese, at room temperature
1 cup shredded sharp cheddar cheese
1/4 cup dry sherry (optional)
2 teaspoons curry powder, or more as desired
1/4 cup chopped walnuts, plus more for rolling (optional)
1/2 cup golden raisins or dried currants
1/4 up fresh cilantro leaves
Crackers or bread, for serving
COMBINE the cream cheese, cheddar, sherry, if using, and curry powder in the work bowl of a food processor and blend well. Add the walnuts, raisins and cilantro and pulse just until mixed. Be sure to leave plenty of texture. Season with salt to taste.
SPOON the mixture into a crock or roll it into a ball and cover it with walnuts, then refrigerate for at least 3 hours before serving on crackers or bread.