This is a very delicious snack that we serve as an appetizer, light dinner or for picnics. We call it Shitfayat in Mosul dialect, but it is known as Irooq. You will need diced lamb or ground lamb. You can use beef if you prefer.
1 small onion chopped
½ cup Italian parsley, chopped
½ cup scallions, chopped
2 eggs
¼ cup water
1 pound ground lean lamb
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon Arabian spice (bahar-black pepper,cinnamon,allspice,cloves,cardamom)
1 teaspoon baking powder
1 cup vegetable oil for frying
In a large bowl, put all the above ingredients except the oil, and stir. It should have the consistency of thick batter. You could add more water if needed and stir.
Heat oil in nonstick pan. Take a tablespoon of the batter and drop it in oil. Spread the batter with a spoon, and leave it to cook on one side. Then turn it to the other side to cook until crispy. Remove from oil, and drain the fritters on paper towel. Continue with the rest of the batter. Do not crowd the pan. Fry three at a time. When cool, you can put them in freezer bag and freeze them, or serve them immediately with tomatoes and pickles.
Make sure to heat them in the oven before you serve them for a crispy bite, otherwise you can serve them at room temperature.
Makes 12
1 small onion chopped
½ cup Italian parsley, chopped
½ cup scallions, chopped
2 eggs
¼ cup water
1 pound ground lean lamb
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon Arabian spice (bahar-black pepper,cinnamon,allspice,cloves,cardamom)
1 teaspoon baking powder
1 cup vegetable oil for frying
In a large bowl, put all the above ingredients except the oil, and stir. It should have the consistency of thick batter. You could add more water if needed and stir.
Heat oil in nonstick pan. Take a tablespoon of the batter and drop it in oil. Spread the batter with a spoon, and leave it to cook on one side. Then turn it to the other side to cook until crispy. Remove from oil, and drain the fritters on paper towel. Continue with the rest of the batter. Do not crowd the pan. Fry three at a time. When cool, you can put them in freezer bag and freeze them, or serve them immediately with tomatoes and pickles.
Make sure to heat them in the oven before you serve them for a crispy bite, otherwise you can serve them at room temperature.
Makes 12
I made shifta today, and as a newly married woman (and brand new cook) I am happy to tell you that I think with this recipe, my shifta tasted better than my Moms! Thank you Kay!
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