Recipe Corner: Potatoes and Sujuk with Middle Eastern Salsa


By Christine Vartanian Datian382d46d3a48c782115eccb1d519fa518


A little East and a little West and a lot of delicious


Serves 4.


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5 or 6 large Russet potatoes, scrubbed, peeled, cut into pieces or wedges

1 cup diced or sliced Armenian sujuk (a spicy dried Armenian sausage found in Middle Eastern markets)

1/2 medium red onion, finely chopped

2 cloves garlic, chopped or diced

1/2 cup olive oil

1 teaspoon each dried oregano, thyme and rosemary
1 teaspoon sea salt (to taste)

1/2 teaspoon each black pepper and red pepper flakes

Juice of one large lemon and lemon zest (1 tablespoon)
Chopped flat-leaf parsley and black or Kalamata olives

Cherry or grape tomatoes, halved

Crumbled or diced Feta, Blue cheese or Halloumi cheese

Ground sumac or za’atar (to taste)

Lemon juice


Pre-heat oven to 425 degrees.


Toss the potatoes and onions in a bowl with the garlic, olive oil, oregano, thyme, rosemary, salt, pepper, red pepper flakes, lemon juice and lemon zest.


Spread on a cooking sheet (sprayed with cooking spray) and bake for 40-50 minutes until potatoes and onions are golden brown and crispy, tossing occasionally; remove from oven.


Transfer potatoes and onions to a bowl or tray and top with the sujuk, parsley, olives, tomatoes and choice of cheese; toss and sprinkle with sumac or za’atar and lemon juice, if desired.  Serve with Middle Eastern Salsa on the side.  Toasted garlic bread, pita bread or Armenian lavosh or cracker bread may be served as an accompaniment.


Middle Eastern Salsa


4 medium tomatoes, seeded and chopped

4 Persian cucumbers, chopped or diced (with peel)

1 medium green or red bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced

1/2 medium red or white onion, finely chopped

2 cloves garlic, minced

Juice of one lime and one lemon (to taste)

2-3 tablespoons chopped flat-leaf parsley or cilantro

1 tablespoon olive oil and 1 tablespoon red vinegar

Sea salt and black pepper

Fresh chopped mint


In a medium bowl, combine all ingredients and toss.  Check seasonings.  Cover and chill salsa before serving.


*To see more of Christine’s recipes, go to: or

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF),
and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.

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