The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Monday, January 25, 2016

Potato Cakes, عروك البطاطة

This is a delicious recipe that we prepare during Lent. I prepare these cake as a side dish or an appetizer. You can prepare them ahead of time and freeze them. When you are ready to serve, just put them in heated oven at 350 degrees F. For 15 minutes.
5-6 russet potatoes 
1 cup scallions, chopped
1 egg
1/4 cup bread crumbs
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder 
1/2 teaspoon turmeric 
1/2 teaspoon black pepper
1/2 teaspoon ground cumin, optional
Oil for frying

Place the potatoes in a pot of boiling water and boil for 20 minutes. Drain the potatoes and immerse them in cold water. This will make it easy to peel them.
Shred the potatoes using a food processor attachment or a hand shredder. 
Put the shredded potatoes in a bowl. Add the bread crumbs, flour, spices and salt. stir and add the egg and scallions. Use your hands to combine all the ingredient. 
Take a small portion of the mixture the size of an egg. Shape it into a patty. Wet your hands in oil while shaping the patty.
Heat oil in a pan on medium heat. Slide the patties in oil. When they become lightly browned turn them to the other side. It should take three minutes on each side.
Remove from oil and drain on paper towel. 
Serve them at room temperature with pickles. 

Monday, January 4, 2016

Spinach Zucchini Soup, شوربة الكوسة و السبانخ

This is a light, warming soup that you can prepare in 30 minutes. It freezes well and you can keep in the refrigerator for a week. It is vegetarian, but you can add chicken stock and pieces of leftover chicken to it if you prefer.

3 cups water
4 cloves garlic, chopped
1 small onion, chopped
1/4 cup rice
1 zucchini, peeled and sliced
1 cup frozen spinach, or 1/2 pound fresh spinach
Juice of 1 lemon
1 teaspoon salt, or more
1/2 teaspoon black pepper
1 teaspoon dried mint, or 1 tablespoon fresh mint
Bring water to a boil in a pot. Add rice, onions, and garlic. When rice is halfway cooked, add the zucchini and spinach, and simmer for 10 minutes. Season with salt and pepper. Add lemon juice and dried mint. Turn off the heat and keep the pot covered for 10 minutes. Taste if it needs more seasoning.