Join Chef Einat Admony as she shares a recipe for Aruk, beautiful herb and potato patties. Often found in Iraqi Jewish homes, these fragrant, golden-green latkes are made with fresh herbs and potatoes that are baked and then mashed resulting in crispy, flavorful patties with a soft interior. GET THE RECIPE ►►https://f52.co/3tKeFV0
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PREP TIME: 40 minutes
COOK TIME: 4 hours and 15 minutes
SERVES: 4 to 6 (makes about 24 patties)
INGREDIENTS
Aruk
3 medium russet potatoes (about 1 1/2 pounds / 680 grams total)
1 large yellow onion
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 cup (25 grams) chopped scallions
3/4 cup (30 grams) chopped fresh parsley
3/4 cup (30 grams) chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 1/2 teaspoons baharat, store-bought or homemade
1 tablespoon kosher salt
Freshly ground black pepper
Vegetable or olive oil, for frying
Red Pepper and Chile Tahini Sauce, for serving
Red Pepper and Chile Tahini Sauce
2 large red bell peppers, roasted, cored, seeded, and peeled
1 medium Fresno or other medium-hot fresh red chile, roasted, cored, seeded, and peeled
1 cup best-quality raw tahini
1/4 cup fresh lemon juice, plus more as needed
1 medium garlic clove, finely grated or minced
1 teaspoon honey
1 tablespoon sweet paprika
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup ice water
Reprinted from Shuk: From Market to Table, the Heart of Israeli Home Cooking (Artisan Books) by Einat Admony & Janna Gur.
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