Friday Favorite: Crispy Iraqi Jewish Chicken Patties Recipe

Iraqi Jewish cuisine features a beloved dish called 'Aruk' chicken patties, known for their golden, juicy texture and delicate herbs and spices. These patties are ideal for family meals or served alongside fresh salads and warm pita bread. The recipe recommends preparing a double batch, as the first hot serving is often quickly devoured straight from the frying pan or paper towels.

The recipe calls for 500 grams of ground chicken breast, one large grated and well-squeezed onion, one grated and squeezed potato, half a bunch of chopped parsley, three to four chopped green onion stalks, two large eggs, four heaping tablespoons of white flour, and a blend of spices including one teaspoon of Iraqi baharat or cumin, half a teaspoon of hawaij, salt to taste (half to one teaspoon), and half a teaspoon of ground black pepper. Oil is used for frying.

Preparation involves mixing the ground chicken with the squeezed onion and potato, adding the herbs, eggs, flour, and spices, and kneading the mixture by hand until uniform and slightly sticky but stable. After resting the mixture in the refrigerator for 15 to 20 minutes, medium-sized patties are shaped and gently flattened. They are fried in a pan over medium heat for three to four minutes on each side until golden brown and nicely charred.

The cooked patties are then drained on a rack or paper towels and served hot with fresh vegetable salad, tahini, amba (a tangy mango pickle), and warm pita bread. This traditional dish offers a flavorful and satisfying meal, perfect for a Friday family gathering.