Countries › Iraq › Arook - Iraqi meat patties

Arook - Iraqi meat patties

Served as finger foods and street food in sandwiches.

15 min

Prep

5 min

Cook

12

Serves

217 kcal

Calories

8g

Protein

6g

Carbs

18g

Fat

Ingredients

Other

ground beef ((10-20% fat))1 lbs

½ cup Italian parsley ((chopped))1 pieces

small yellow onion ((minced))1 pieces

½ medium bell pepper ((chopped))1 pieces

garlic ((crushed))2 cloves

medium tomato ((chopped))1 pieces

½ cup all-purpose flour1 pieces

baking powder1 tsp

sea salt1 tsp

baharat ((recipe))1 tsp

½ tsp curry ((hot or sweet))1 pieces

½ tsp black pepper1 pieces

¼ tsp cayenne pepper ((optional))1 pieces

medium eggs2 pieces

½ cup water1 pieces

½ cup oil ((for frying))1 pieces

Method

Add ground beef to a large bowl. Chop parsley and the other prepared veggies and add them to the same bowl.

In a medium bowl, whisk flour, baking powder, and spices then add to the meat mixture.

Whisk eggs and water in a small bowl and pour over arook ingredients. Mix with your hands until all the ingredients are fully incorporated. The mixture will be wet and sticky, wearing gloves is recommended!

Heat a few tablespoons of oil in a small skillet over low-medium heat. Add ⅓ cup arook mixture to the pan. Spread with the back of a wooden spoon or spatula to make a hamburger-sized patty. Fry for 1½ to 2 minutes on each side or until golden brown and cooked through.

Fry only as many arook as you plan on eating (adding more oil as necessary) as they are much better fresh. Drain on paper towels to remove excess grease and serve while piping hot.