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
- Preheat the oven 350 F.
- 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.
- Squeeze out water and add onions.
- Add the eggs, flour, scallions, parsley, cilantro, cumin, paprika, baharat, and mix thoroughly.
- Refrigerate for 30 minutes.
- Line a tray with paper towels and fill a nonstick skillet with vegetable oil about ¼ inch thick and heat at medium-high.
- While the oil is heating, rub your hands with oil and shape the potato mixture into patties about 2 ½ inches across.
- Add patties to hot oil and fry to deep golden-green and crispy 2-3 minutes per side.
- Serve hot or warm with red pepper tahini sauce.
Red Pepper and Chili Tahini Sauce
- 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.
- Add the honey, paprika, & salt. Pulse again until smooth to blend.
- With motor running, slowly stream in the ice water and process until smooth. Taste and adjust the seasoning.
- Store in airtight container for up to 3 days.