Iraqi chicken aruk with baharat
Aruk are savoury patties from Iraqi Jewish cooking, and every family makes them a little differently. These Iraqi chicken aruk with baharat are a good introduction if you have never tried them. We cook them in a frying pan for a golden crust and a soft centre. Serve them for dinner with a salad and tahini sauce, or put them out as part of a spread of small dishes. They hold together well enough to eat with your hands, so you can also take them on a picnic. The crust is at its best when they are warm, but they are good cold too.
Servings people
Ingredients
For the aruk
- 450 g potatoes (peeled weight)
- 600 g chicken breast
- 20 g parsley
- 15 g dill
- 2 spring onions
- 1 egg
- 25 g plain flour
- 0.5 tsp baking powder
- 1.5 tsp baharat
- 0.5 tsp turmeric powder
- 0.75 tsp garlic powder
- 0.75 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
For frying
- 2 tbsp olive oil
For the tahini sauce
- 60 g tahini
- 30 ml lemon juice
- 1 clove garlic
- 75 ml water
- 0.25 tsp salt
Instructions
Preparation
- Peel 450 g potatoes, weigh out the amount needed and cut into pieces about 3 cm across. Put in a saucepan of cold water, bring to the boil and cook for about 15 minutes until tender. A knife should slide in easily.
- Drain the potatoes well and let the steam escape briefly in the warm saucepan. Mash roughly, leaving some small pieces. Spread out on a plate and leave to cool until they no longer feel warm.
- Finely chop 20 g parsley and 15 g dill. Thinly slice 2 spring onions, including the green parts. Finely grate 1 clove garlic for the tahini sauce. Cut the cold 600 g chicken breast into cubes and pulse briefly in a food processor until coarsely minced. Stop when no large pieces remain; do not turn it into a smooth paste. You can also ask your butcher to mince the chicken.
Cooking
- Put the cooled potatoes in a bowl with the minced chicken, herbs and spring onions. Add 1 egg, 25 g plain flour, 0.5 tsp baking powder, 1.5 tsp baharat, 0.5 tsp turmeric powder, 0.75 tsp garlic powder, 0.75 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper and 2 tbsp olive oil. Mix briefly but thoroughly.
- With damp hands, divide the mixture into sixteen portions. Shape into slightly oval, flat patties about 7 cm long and 1½ cm thick. Place on a plate until ready to cook.
- Heat some of 2 tbsp olive oil in a large frying pan over a medium heat. Add enough patties to leave space between them. Fry for about 4 to 5 minutes on each side until golden brown. Do not turn them until the underside is firm enough to lift with a thin spatula. Reduce the heat slightly if they brown too quickly.
- Cut open one of the thickest patties. The chicken must be fully cooked in the centre and piping hot throughout, with no raw or translucent parts. If in doubt, cook a little longer over a lower heat. Cook the remaining patties with the rest of the frying oil. Allow about 20 minutes for two batches; a smaller pan will take longer.
- Meanwhile, mix 60 g tahini with 30 ml lemon juice and the grated garlic. The mixture will thicken at first. Gradually stir in 75 ml water until a smooth, creamy sauce forms. Season with 0.25 tsp salt.
Serving
- Arrange the Iraqi chicken aruk on a platter with the tahini sauce alongside. For a main course, serve four patties per person with the Iraqi salad with sumac.
Notes
Baharat varies between brands and regions. Choose a blend without added salt so you can control the seasoning yourself.
Nutrition
Calories: 515kcalCarbohydrates: 30gProtein: 42gFat: 26gSaturated fat: 4gCholesterol: 150mgSugars: 2g
Tried this recipe?Let me know what you think!
A little taste of Iraq
my choice
this week
These Iraqi chicken aruk with baharat make a lovely dinner with a salad, or you can serve them as part of a spread of small dishes. There is enough for a generous platter. Put the tahini sauce alongside so everyone can help themselves to as much as they like.
