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Batata Melousseh bi Senobar

Recipe information

  • Yield

    serves 6-8

Ingredients

2 pounds mealy potatoes
Salt
6 tablespoons butter
1/3ā€“1/2 cup milk
Pepper
1 teaspoon cinnamon
1 large onion, coarsely chopped
2 tablespoons oil
3 tablespoons pine nuts

Preparation

  1. Step 1

    Peel the potatoes and boil in salted water till tender. Mash them, beat in butter and milk, and season with salt, pepper, and cinnamon. Fry the onion in oil till golden, add the pine nuts, and let them brown.

    Step 2

    Serve the mashed potatoes hot, spread flat on a platter, with the onion and pine nuts on top.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright Ā© 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternPotatoRoot VegetableVegetablePine NutNutSideDinnerGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
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