Aruk - Iraqi Latkes
If you grew up in a Jewish Iraqi house, you probably had Aruk every Friday or Saturday morning. The secret to a good Aruk, according to my mom, is to use lots of fresh herbs and green onions! It will be perfect for your dinner table, served with fresh vegetables, drizzle of tahini and Amba!
Instructions
- 1.In a large pot put the peeled potatoes with salt and cover with water.
- 2.On medium heat boil the potatoes for about 25 minutes until they start to soften.
- 3.Put the drained potatoes in a bowl.
- 4.Using a potato masher, roughly mash the potatoes so it’s still chunky.
- 5.Add the rest of the ingredients and mix it all well.
- 6.On a skillet pan pour your preferred frying oil to a 1/4 inch depth.
- 7.Heat the oil over medium-high heat.
- 8.Using a tablespoon, make patties from the mixture and fry them on the pan for 2-3 minutes from each side until they are golden.
- 9.Place the Aruk patties in a nice plate with fresh vegetables.
Ingredients
- •15 small golden potatoes, peeled
- •5 scallions/green onions, chopped including the green part.
- •Handful of chopped parsley
- •Handful of chopped dill
- •1 teaspoon of salt
- •1/2 teaspoon of black pepper
- •1/2 teaspoon of turmeric
- •1/2 teaspoon of paprika
- •1/2 teaspoon of garlic powder
- •1 teaspoon of Baharat
- •2 eggs
- •2 tablespoons of all purpose flour
Instructions
- 1.In a large pot put the peeled potatoes with salt and cover with water.
- 2.On medium heat boil the potatoes for about 25 minutes until they start to soften.
- 3.Put the drained potatoes in a bowl.
- 4.Using a potato masher, roughly mash the potatoes so it’s still chunky.
- 5.Add the rest of the ingredients and mix it all well.
- 6.On a skillet pan pour your preferred frying oil to a 1/4 inch depth.
- 7.Heat the oil over medium-high heat.
- 8.Using a tablespoon, make patties from the mixture and fry them on the pan for 2-3 minutes from each side until they are golden.
- 9.Place the Aruk patties in a nice plate with fresh vegetables.
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