Cook: 30 mins
Serves: 6-8
Prep: 30 minutes Cook: 30 minutes
Naturally parev, these traditional arouk can easily be eaten alongside any meaty Shabbat dinner leftovers. They are absolutely delicious with the traditional accompaniments of t'beet eggs, fried aubergine, salad, pitas and amba, and are a wonderful addition to a sabich.
Method:
- Peel the potatoes, chop them into even-sized pieces, put them in cold water and bring to the boil, then reduce to a simmer until tender.
- Drain the potatoes and leave the sieve over the top of the pan to steam dry. They can then be mashed and set aside.
- Grate the onion, finely chop the herbs, spring onion and tomato and mix with the cooled potato. Add all spices, salt and pepper to taste and mix.
- Whisk the eggs and add them in, and finally add the flour. Make sure everything is well incorporated and the mixture is holding nicely. If the mixture is too loose, more flour can be added.
- Cover the mixture and leave it to chill in the fridge for at least 30 minutes, though this could also be done up to 24 hours in advance, if preferred.
- Heat the oil in a frying pan, being generous with the amount of oil used.
- Make rounded, flat patties from the mixture and place them into the oil to fry. Flip the patties so the arouk can cook through on both sides to a nice golden brown.
- Serve hot.
Recipe extracted from Bil’eifi: The Taste of My Iraqi Home
Instagram: @sophia.baruch and @elioras_eats
Photo: Giora Hirsch
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Ingredients
2 large potatoes
1 large onion, grated
100g parsley
3 spring onions
1 medium tomato
Salt to taste
Pepper to taste
1 tsp sweet paprika
1 tsp turmeric
1 tsp cumin
½ tsp Lebanese 7 spice (Baharat)
2 eggs
2 tbsp plain flour
Vegetable oil for frying