NEW HOURS OF OPERATION

 We are excited to announce that we will be expanding our hours of operation in the new year.
 
Subscribe and join our mailing list to receive the latest about our upcoming changes slated for early April. 

 

Sign up and stay connected with us!

We appreciate your interest and support.

 
  • Facebook
  • Twitter
  • YouTube
  • Instagram
5481 N. Northwest Highway
Chicago, IL 60630 
© 2020 Assyrian Kitchen. All Rights Reserved. 
Mashed Potatoes "Merjhanous"

What's more comforting and delicious than potatoes?!

 

Here's a simple family recipe to make "merjhanous," Assyrian-style mashed potatoes. Growing up, this was a common side dish my mother would make during the winter months. Enjoy it with a salad or make a merjhanous pita sandwich. If you can handle the heat, add some chopped jalapenos to the recipe below. 

 

Yields: 3-4 servings

 

Use Russet or Yukon Gold when making this recipe. 

 

Ingredients

1 1/2 lbs potatoes unpeeled (potatoes absorb less water when boiling)

1 tbsp coconut oil

1 cup chopped sweet onion 

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika

1/4 cup chopped fresh parsley (optional)

 

Method

Boil potatoes. Place your well-scrubbed potatoes in a pot and add cold water to an inch above the potatoes. Cover and bring to a gentle boil. Test for doneness after 20 minutes. 

 

Carmelize onions. While the potatoes are cooking, heat the coconut oil in a large skillet set over medium heat. Add the onions, stir occasionally, until the onions are a golden brown. Then, add the salt, pepper, paprika and stir. Remove from heat. 

 

Once the potatoes are done, drain them and peel them. 

 

Start to mash the potatoes using a potato masher or ricer. You can adjust the texture to your liking. I prefer the lumpy texture for this recipe. 

 

Now, add the onions and parsley to the mashed potatoes and mix.
 

Enjoy with a salad or make a merjhanous pita sandwich!