Citizens, the cuisines of the Middle East rank amongst the most tastefully prepared and delicious recipes you’ll ever try – and the recipes of the ancient country of Iraq are truly delectable, as amply demonstrated by these unique “burgers”.
As noted on nawalcooking.blogspot.com, where I first discovered this recipe:
For those of you accustomed to eating the regular all-meat hamburgers, this will be an exciting new take on this staple food. These are lusciously aromatic meat patties; lighter in texture than the all-meat ones, and are not as greasy despite the fact that they are fried. This is because the meat-veggie mix is moist and will not allow fat to penetrate, as you will see. You can tell this by the amount of fat left after frying. And if you hate frying for the mess and spatter it creates, rest assured ‘uroog is ‘user friendly’.
In Iraq, ‘uroog is very popular, served as sandwiches for breakfast, along with hot sweet tea, and for the evening meal, which is usually lighter than lunch, the main meal of the day, when the staples rice and stew and other elaborate stuffed dishes like dolma and kubba are eaten. The perfect ‘uroog meal would include along with it some scrumptious slices of fried eggplant and potatoes, with pickles, and lots of fresh herbs and salad vegetables, and of course the feathered onion with sumac.
Onion-Sumac Relish – Feathered Onion – بصل مريّش
Onion cut into thin slices and separated, as done here, is called busal mrayyash (feathered onion), in the Iraqi culinary lingo. This relish is so simple and yet so delicious, and goes very well with all kinds of grilled and fried meat. The sumac, with its fruity and pleasantly tart taste, transforms onion into a delicacy, which is believed to excite the appetite and aid digestion.
For those of you seeking a change from hamburgers or meatloaf, set your taste buds to maximum overdrive and enjoy this fantastic treat!
My recipe is based closely on the original I found, but I have adapted the number and amount of herbs from the original recipe and instead of curry powder, I specify what should have been used: Iraqi baharat spice blend, which is similar to a curry powder, but spiced in different proportions and includes dried rose petals. Use either, but I always prefer baharat, especially my own version of it! 🙂
Battle on – The GeneralissimoPrint
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