IRAQ: Potato Pancakes (Aruk), Hummus, and Cucumber and Tomato Salad with Sumac

These potato pancakes relay on mashed potatoes, chopped greens, and tons of spice. They were delicious as is, but even better topped with (store-bought) tzatziki. I pan-fried them about 45 minutes before I needed them and kept them warm in the oven. Iraqi hummus is thicker and chunkier than that from other countries and typically topped with fried eggplant or hard-boiled eggs. We had both, along with the salad and some store-bought pita as part of a mezze board. Not sure if it is typical to include the potato pancakes as such, but it worked fabulously in terms of balance of flavors and textures.

Potato Pancakes (Aruk)

3 Yukon gold potatoes

1 medium yellow onion

2 scallions

1 cup coarsely chopped fresh parsley

1 cup coarsely chopped fresh spinach

1 teaspoon turmeric

½ teaspoon paprika

½ teaspoon allspice

1 tablespoon salt

2 eggs beaten

3 tablespoon AP or chickpea flour

Vegetable or canola oil for frying

Yogurt or tzatziki for serving, optional

• Wash and peel the potatoes and cut into medium size cubes, ~2". Place in a medium pot and cover with water just higher than the potatoes. Place over high heat on the stove. Bring to a boil and cook for 20 minutes or until fork tender. Drain and mash with a potato masher or fork.

• Peel the onion and cut into large chunks. Slice the scallions. Add both to a food processor with the spinach and parsley. Pulse until finely chopped and combined. Add to the potatoes along. Add the eggs and all of the spices to bowl and mix to combine thoroughly.

• Cover the bowl with plastic wrap and refrigerate for 30 minutes-3 hours.

• Wet your hands with cold water. Scoop out about ¼ cup of the mixture and shape into a patty. Repeat with the remaining mixture.

• Pour oil into a large skillet or griddle to about ¼-inch depth. Heat over medium-high heat for 3-4 minutes, or until shimmering.

• Carefully place a few patties into the hot oil without overcrowding the pan. Fry for 3-4 minutes per side, until golden brown and crisp, flip and use the spatual to push down and flatten patties more. Fry other side until golden.

• Remove with a slotted spoon and transfer to a plate lined with paper towels. Let drain for 1-2 minutes, or set on a cooling rack over a sheet pan in the oven at 225°F to keep warm. Serve with yogurt or tzatziki.

Hummus

2 eggs

2 ~15-oz cans chickpeas

¼ teaspoon baking soda

½ cup tahini

2 cloves garlic

2 lemons

½ teaspoon ground cumin

1 teaspoon salt

1 tablespoon olive oil

1 teaspoon paprika or ground sumac

Pita bread for serving

1. Steam or boil eggs until hard boiled, ~11 minutes.

2. Drain and rinse the canned chickpeas. Place them in a small pot, cover with water, and add the baking soda. Bring to a boil and simmer for 5 minutes until the chickpeas are hot and softened. Drain the chickpeas, reserving 3 tablespoons of the hot water.

3. Put the hot chickpeas, tahini, juice from the lemons, garlic, cumin, salt, and the reserved water into a food processor. Blend until just smooth, leaving some lumps in for a more authentic Iraqi texture. If tit is too thick, add some more hot water.

4. Place in a shallow bowl and make a well in the center. Fill with the sliced eggs. Drizzle with the olive oil and sprinkle on the paprika or ground sumac. Serve with pita.

Cucumber and Tomato Salad with Sumac

3 Persian cucumbers

3 medium tomatoes, such as Roma

¼ red onion

¼ cup fresh parsley

1 lemon

2 tablespoons extra virgin olive oil

½ teaspoon salt

½ teaspoon sumac

Pinch of black pepper

1. Chop the cucumbers, tomatoes, and red onion into small, even pieces. Put all the cut vegetables and fresh parsley into a large bowl. Squeeze the lemon juice and olive oil over the top.

2. Add the salt, black pepper, and sumac. Mix well and let it sit for 10 to 15 minutes before you eat. 

#potatopancakes #aruk #hummus #sumac #mezze #mezzeboard #grazingboard #iraq

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FUN FACTS:

• The world’s first great piece of literature, the Epic of Gilgamesh, was written in what later became Iraq, around 2100 BCE.

• The Babylonians, used a "sexagesimal" system based on the number 60. This led to the creation of the 60-second minute and the 60-minute hour, in other words, time as we know it.

• The biggest cemetery in the world is the Wadi al-Salam (Valley of Peace) cemetery located in Najaf, Iraq. It covers roughly 1,485 acres (600 hectares) and holds an estimated 5 to 8 million bodies, with burials taking place there continuously for over 1,400.