At breakfast on Shabbat or in a sandwich on the go. Perfection renegade/Nimrod Saunders
The Arak is one of the prides of Iraqi cuisine, precisely because it is so common and not festive. It does not appear on the holiday table or at Friday dinner. It is usually served, according to tradition, on Shabbat morning (with our grandparents there was no such thing as brunch, but just an elaborate Shabbat breakfast) but it is also customary to serve it in the sukkah and of course no one would refuse it on one of the Hanukkah evenings. In short, it is super-temporal.
In today's Israel it is fun to serve it for an elaborate, but light dinner, along with good tahini and chopped vegetables. But it's best in an invested sandwich. For work, a long school day, a picnic and the possibilities are endless. In this recipe there is also the option and all the instructions to create such an elaborate sandwich.
Its renegade green hue is given by an abundance of chopped parsley, so don't try to skimp, that's where all the magic is.
Arok meatballs of a rutted goat
Ingredients for the recipe
For 25 fritters:
For pancakes:
2 medium sized potatoes
1 small onion, cut into small cubes
1/2 a bunch of finely chopped parsley
1 teaspoon cumin (more or less is possible according to taste)
1 teaspoon hot paprika (grated)
1-2 flat teaspoons of salt
2 tablespoons plain or wholemeal flour
2 eggs
Oil, for shallow frying
To make sandwiches:
5 rolls
Homemade tahini
Tomato slices
Lettuce leaves
Sliced red onion
Pickles
Preparation
1. Cook the potatoes (with the skin) for about 30-40 minutes or until they soften. While they are still hot, carefully remove the skin and mash them into puree with a fork or a puree masher. Cool slightly.
2. Add to the puree all the other ingredients for pancakes except the eggs. Mix well to a uniform mixture.
3. Add in the eggs and mix again.
4. Heat oil for shallow frying in a wide pan. Place spoonfuls of the mixture in the pan and fry for 2-3 minutes on one side and 2 minutes on the other, until a nice brown color is obtained. Remove to absorbent paper and continue making fritters with the rest of the mixture.
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