This article was originally published on October 11, 2016.

Please note the title has been changed to better reflect the new content.

To make a Dabaraaani, all you need is some good old-fashioned Irish sausage.

A dabarĂ¡n is a dish of cooked potatoes and bacon, which has been marinated and stewed in water and vinegar, until it becomes a tasty sauce.

You can find dabars at restaurants around Ireland, including some in the US.

The dabadaan is often served as a dessert in Ireland and there are even recipes for dabarras in Ireland’s popular biblically-influenced English-language newspapers.

In the US, the dabra can also be made in a pressure cooker, as a vegetable dish or served as an appetiser in a variety of ways.

The key is to cook the potatoes, which are then mashed and browned.

You’ll need a potato masher and a mortar and pestle.

Cook the potatoes in a large pot, which should be a saute pan.

If you have one, get one with a high-powered lid.

Place the potatoes into the pan with a slotted spoon or spoon and stir occasionally.

Once the potatoes have been cooked, drain them on a plate or towel.

If using a mortar & pestle, place the potatoes on top of the mortar and then add the water.

Let this cook for a few minutes.

Then, add the garlic, ginger, thyme, bay leaves, and red pepper flakes and bring to a boil.

Add the onions and cook for another minute or so.

Remove the potatoes from the pot and add them to the pan, with the remaining spices, salt, and pepper.

Stir well and then allow the potatoes to cook for at least five minutes, stirring occasionally.

Add a splash of water and allow to simmer until the potatoes are tender.

Drain and add to the pot with the potatoes.

Season with salt and pepper and serve hot with a sprinkle of coriander.

Recipe from: The Irish Traveller, by Noel Kelly (published 2016)

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