Aruk Iraqi Meat Patties
Thin shallow-fried ground-meat patties with parsley, onion, tomato and flour.
Preparation: 10 min · Cooking: 10 min · Total: 30 min · 2 servings
Ingredients
- 120 ml fresh parsley, finely chopped
- small onion, finely minced — 1
- 250 g raw ground beef or lamb, about 15% fat
- 60 ml all-purpose wheat flour
- small tomato, finely minced — 1
- 1 tsp ground turmeric
- 0.5 tsp curry powder
- 45 ml vegetable oil, total pan allowance
- salt to taste
- black pepper to taste
- flatbread for separate serving (optional)
Instructions
Prepare safely
Keep 250 g raw ground beef or lamb at ≤4°C until needed. Wash parsley, onion and tomato and prepare them with tools separate from raw meat.
Wash parsley, onion and tomato and prepare them with tools separate from raw meat.
Mix the base
Put the meat, 120 ml parsley, chopped onion/tomato, 1 tsp turmeric, 0.5 tsp curry, salt and pepper in a clean bowl.
Put the meat, 120 ml parsley, chopped onion/tomato, 1 tsp turmeric, 0.5 tsp curry, salt and pepper in a clean bowl.
Mix the base
Knead with clean hands from about 3 minutes until evenly combined; never taste the raw meat mixture.
Knead with clean hands from about 3 minutes until evenly combined; never taste the raw meat mixture.
Mix the base: 180 seconds
Mix the base
Add 60 ml flour and knead from about 2 further minutes until a soft cohesive mixture forms. Do not add old bread or cumin or extra flour.
Do not add old bread or cumin or extra flour.
Mix the base: 120 seconds
Shape evenly
Form manageable equal patties about 1 cm thick. Keep waiting raw mixture refrigerated at ≤4°C between batches rather than leaving it by the hot stove.
Keep waiting raw mixture refrigerated at ≤4°C between batches rather than leaving it by the hot stove.
Heat gently
Heat from the single 45 ml oil allowance over medium heat in a suitable skillet. Divide it across batches without adding unlisted fat.
Divide it across batches without adding unlisted fat.
Fry in small batches
Place patties in an uncrowded layer. Begin checking the first side at 4 minutes, usually about 4–5 minutes, until browned without scorching.
Begin checking the first side at 4 minutes, usually about 4–5 minutes, until browned without scorching.
Fry in small batches: 240 seconds
Fry in small batches
Turn with a clean spatula and check the second side from about 4 minutes. Continue until the flour/meat centres are fully cooked, not merely brown at the edges.
Continue until the flour/meat centres are fully cooked, not merely brown at the edges.
Fry in small batches: 240 seconds
Check doneness
Check the thickest centres for the selected conservative 74°C target. Ground beef/lamb guidance has a 71°C minimum; this recipe’s 74°C choice is not a universal legal rule or a validated flour-cooking schedule.
Ground beef/lamb guidance has a 71°C minimum; this recipe’s 74°C choice is not a universal legal rule or a validated flour-cooking schedule.
Measure the ingredients
Half uses 125 g meat, 30 ml flour, half each onion/tomato and 0.25 tsp curry. For 8 servings use 1000 g meat, 240 ml flour, 4 each onion/tomato, 2 tsp curry and 180 ml oil; do not force an exact patty count.
For 8 servings use 1000 g meat, 240 ml flour, 4 each onion/tomato, 2 tsp curry and 180 ml oil; do not force an exact patty count.
Serve and store
Drain and serve 2 portions when safe to eat, with optional separately listed flatbread. Refrigerate shallow leftovers within 1 hour at ≤4°C, use within 24 hours and reheat at most once to 74°C.
Refrigerate shallow leftovers within 1 hour at ≤4°C, use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the base 2-serving batch. Controls scale the ingredient list to 1 or 8 servings, exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml, one tsp 5 ml; dry volumes are not gram weights. Use equivalent vessels and manageable batches; timers are first checks, not linear cooking rules.
Common mistakes
- Do not add unlisted fat, liquid or garnishes or rely on a fixed time or browned surface alone.
Substitutions
- Keep the stated source states and explicit alternatives; check product instructions and allergens.
Storage
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours from preparation, including cooling. This is a conservative household limit, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout and serve promptly; keep unused portions refrigerated.
About this recipe
Thin shallow-fried ground-meat patties with parsley, onion, tomato and flour.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.