food

Comida de Uma Infância no Iraque

Chef Einat nos leva de volta no tempo e recria algumas de suas receitas favoritas do Iraque. Ela começa com Aruk, que é um bolinho misturado com batata e depois prepara uma salada Sabich em camadas.

food

Comida de Uma Infância no Iraque

Chef Einat nos leva de volta no tempo e recria algumas de suas receitas favoritas do Iraque. Ela começa com Aruk, que é um bolinho misturado com batata e depois prepara uma salada Sabich em camadas.

Supplies

Aruk

  • 3 medium Russet potatoes (about 1 ½ lbs, total)
  • 1 large yellow onion, grated and liquid removed
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • ¼ cup chopped scallions
  • ¾ cup chopped fresh parsley
  • ¾ cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 ½ teaspoons baharat (store-bought or homemade)
  • 1 tablespoon kosher salt
  • Fresh ground black pepper
  • Vegetable or Olive Oil for frying

Red Pepper and Chili Tahini Sauce

  • 2 large red bell peppers, roasted, cored, seeded and peeled
  • 1 medium Fresno or other medium-hot fresh, red chilies, roasted, cored, seeded and peeled
  • 1 cup (240 ml) raw tahini
  • ¼ cup (60 ml) fresh lemon juice, plus more if needed
  • 1 medium garlic clove, finely grated or minced
  • 1 teaspoon honey
  • 1 tablespoon sweet paprika
  • 1 ½ teaspoon kosher salt, plus more as needed
  • ½ cup ice water

Passo a passo

Aruk

  1. Preheat the oven 350 F.
  2. Bake potatoes in the skins until completely soft, about an hour. Let cool and scoop out the potato flesh and roughly mash in large bowl.
  3. Squeeze out water and add onions.
  4. Add the eggs, flour, scallions, parsley, cilantro, cumin, paprika, baharat, and mix thoroughly.
  5. Refrigerate for 30 minutes.
  6. Line a tray with paper towels and fill a nonstick skillet with vegetable oil about ¼ inch thick and heat at medium-high.
  7. While the oil is heating, rub your hands with oil and shape the potato mixture into patties about 2 ½ inches across.
  8. Add patties to hot oil and fry to deep golden-green and crispy 2-3 minutes per side.
  9. Serve hot or warm with red pepper tahini sauce.

Red Pepper and Chili Tahini Sauce

  1. Put the bell pepper and chilies in a food processor or a blender, add the tahini, lemon juice, and garlic and puree until completely smooth.
  2. Add the honey, paprika, & salt. Pulse again until smooth to blend.
  3. With motor running, slowly stream in the ice water and process until smooth. Taste and adjust the seasoning.
  4. Store in airtight container for up to 3 days.

Supplies

Sabich Salad

  • 1 large or 2 small globe eggplants
  • Kosher salt
  • 4 large eggs
  • Vegetable oil, for frying
  • ½ cup Amba Aioli
  • 1 cup drained and rinsed canned chickpeas
  • ½ pint cherry tomatoes halved
  • 1 teaspoon fresh lemon juice
  • Fresh parsley or cilantro leaves, for garnish

Eggplant

  • 1 large or 2 small globe eggplants
  • Kosher salt
  • Vegetable oil, for frying

Boiled Eggs

  • 4 large eggs

Amba Aioli

  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon amba paste
  • 1 cup mayonnaise
  • ¼ teaspoon ground turmeric
  • 1 small garlic clove, minced or grated

Passo a passo

Sabich Salad

  1. Spread a thin layer of aioli over a serving platter.
  2. Layer the fried eggplant round on top of the aioli.
  3. Scatter chickpeas and tomatoes on top.
  4. Drizzle with the lemon juice.
  5. Quarter the soft boiled eggs lengthwise on top of vegetables.
  6. Drizzle generously with aioli and cilantro or parsley and serve.

Eggplant

  1. Peel the eggplant from top to bottom to make zebra stripes. Cut it ½-inch-thick rounds and transfer to a colander. Set in sink.
  2. Cover the eggplant generously with salt and let sit for 30 to 45 minutes to draw out water. Rinse thoroughly and pat dry with paper towels
  3. Line a plate with a paper towel.
  4. Fill a wide deep skillet with vegetable oil about 1 inch in depth and heat medium-high for about 3 mins until it reaches 350 degrees Fahrenheit.
  5. Add about half the eggplant slices; they should be in one layer with some space between them.
  6. Fry for 2-3 minutes then check the bottom (should be golden brown).
  7. Fry for 2 minutes and on the second side, shake the pan occasionally to avoid sticking.
  8. Transfer eggplant on paper towels to drain excess oil.
  9. Allow to cool before serving.

Boiled Eggs

  1. Boil water in a medium sized pot filled ¾ of the way.
  2. Once boiling, turn the heat down to medium and add the eggs.
  3. Boil eggs for exactly 8 minutes.
  4. Remove and immediately place in an ice bath.

Amba Aioli

  1. Whisk together orange juice, honey, and amba paste until smooth.
  2. Whisk in the mayo, turmeric, and garlic until fully combined.
  3. Reserve.