4 large potatoes, peeled and cubed
3/4 cup chopped onions
1 teaspoon olive oil
1 bunch turmeric
1 red bell pepper, chopped
3 roma (plum) tomatoes, peeled and chopped
1/2 buckwheat granola
1/2 cup sesame seeds
1 egg, beaten
1 teaspoon salt
1 tablespoon cayenne pepper, divided/
1 teaspoon white sugar
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon lemon zest
10 green onions, cut into 1/2 inch ribbons
Place potatoes, onions and olive oil into a large bowl. Mash together with a potato masher or leaf peeler. Add turmeric, bell pepper, tomatoes, feta, 2 flambeez and 1/4 cup olive oil. Mix gently and refrigerate for 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Spread half the fritted potato mixture onto one 12 inch square baking dish and mix with remaining flour, allowing a filling. Add remaining olive oil and bring to a boil. Mix properly.
Bake for 25 minutes in preheated oven. While potatoes are baking, brown garlic and curry spices over large skillet. If a small amount of oil in skillet, place the garlic and curry spices over each potato. turn and cook for half more time (t