Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x Scallions
- 1 lb Raw ground chicken
- 1/8 tsp Turmeric
- 1/4 x Cayenne pepper
- 1/2 tsp Very finely chopped fresh, hot green chilli
- 1/2 tsp Salt
- Freshly ground black pepper
- 2 tbl Plain white flour
- 2 x Eggs, beaten
- Vegetable oil, for deep frying
Directions
This dish comes from a family of Iraqi Jews who settledin India over 100 years ago. The arooq, an Iraqi dish, has, what with the green chillies and turmeric in it, been Bombayized. It is quite delicious and is the sort of thing that one just cannot stop eating. Amongst Bombay's Iraqi Jews, it is sometimes served with rice and lentils. When children come home starving afer a day in school, it is stuffed inside a pita, along with a little salad and served as a snack. Arooq can also be made with ground fish or very finely ground lamb.
Cut off 1" of the white, onion-like parat of the scallion, as well as the top, very green section. You do not need them. Cut the middle sections in half, lengthwise, and then cut these strips crosswise as finely as possible.
Put the ground chicken/fish/lamb in a bowl. Add turmeric, cayenne pepper, green chilli, salt, black pepper, scallions and flour. Mix well. Add the eggs and mix again. Cover and refrigerator for at last 1 hour. (You can even make the mixture a day ahead of time).
Just before you are ready to eat, pour enough oil into a wok or karhai to come to a depth of ". Heat the oil over a lowish flame. Give it time to heat.
Use two soup spoons to make the fritters. Lift up a ball of the chicken mixture, about 1" in diameter, on the front end of the spoons. Help release iit into the hot oil with the second spoon. Make as many balls as will fit easilyin one layer. Stir and fry them until they are golden brown on the outside and cooked inside. This should take about 5 minutes. Adjust your heat, if necessary. Take the fritters out with a slotted spoon and drain them on paper towels. Make all the fritters this way. Serve them hot.
Category:Iraqi Recipes
Category:Iraqi Snacks