Recipe: Savory Potato Cake with Halloumi and Herbs
Bright with Mint and Dill, Both Dried and Fresh
I’m currently eating my way through Turkey’s Black Sea region, exploring its rich food culture alongside none other than Chef Ana Sortun, Turkish gastronomy expert Banu Ozden and Sara Baer-Sinnott, the president of Oldways. It’s been an incredible journey of flavors, textures and lots of Turkish tea. But I couldn’t let a week go by without checking in. While I’m busy collecting stories and savoring new dishes, I wanted to leave you with a recipe that’s earned a permanent spot in our menu rotation.
I love how quick and effortless this potato dish is to pull together. Everything comes together in one big bowl in under ten minutes, plus the baking time. It's endlessly versatile and makes the perfect canvas for whatever you’re serving alongside it. A mix of dried and fresh herbs gives it a bright, summery feel with a Mediterranean touch.
Ingredients:
Serves: 6–8 people
400g yellow or yukon gold potatoes (grated weight)
150g plain flour
150g water
200g halloumi, grated
1 tbsp dried mint
1 tbsp dried dill
½ tbsp pul biber (Aleppo pepper)
1 egg (65 g)
1 tbsp kosher salt
½ tbsp freshly cracked black pepper
2 tbsp (30mL) olive oil, plus more for drizzling
Method:
Wash, peel and grate the potatoes until you have 400g. Breifly soak the grated potato in cold water to remove excess starch.
Drain thoroughly, squeezing out as much water as possible using a cheesecloth.
Into a large bowl, combine the drained potatoes, flour, water, halloumi, dried herbs, pul biber, egg, salt, pepper and olive oil. Mix well until thick and uniform.
Lightly oil an 11-inch cast iron skillet or oven-safe dish (or line with parchment). Spread the mixture evenly and drizzle with olive oil.
Bake at 350°F (180°C) for about 70-80 minutes, or until golden and crisp.
Let cool slightly, then remove from the pan. Top with fresh dill and mint. Serve with a squeeze of lemon, labne or thick yogurt.
* This savory potato cake is best enjoyed warm, fresh from the oven. You can prepare all the ingredients in advance, but for the best texture and flavor, wait to bake until just before serving. I like to serve it with a lemony herb (mint + dill) yogurt dip and gently sautéed tomatoes.
