INGREDIENTS

INSTRUCTIONS

This dish comes from a family of Iraqi Jews who settledin India over 100
years ago. The arooq, an Iraqi dish, has, what with the green chillies and
turmeric in it, been Bombayized. It is quite delicious and is the sort of
thing that one just cannot stop eating. Amongst Bombay's Iraqi Jews, it is
sometimes served with rice and lentils. When children come home starving
afer a day in school, it is stuffed inside a pita, along with a little
salad and served as a snack. Arooq can also be made with ground fish or
very finely ground lamb.
Cut off 1" of the white, onion-like parat of the scallion, as well as the
top, very green section. You do not need them. Cut the middle sections in
half, lengthwise, and then cut these strips crosswise as finely as
possible.
Put the ground chicken/fish/lamb in a bowl. Add turmeric, cayenne pepper,
green chilli, salt, black pepper, scallions and flour. Mix well. Add the
eggs and mix again. Cover and refrigerator for at last 1 hour. (You can
even make the mixture a day ahead of time).
Just before you are ready to eat, pour enough oil into a wok or karhai to
come to a depth of ". Heat the oil over a lowish flame. Give it time to
heat.
Use two soup spoons to make the fritters. Lift up a ball of the chicken
mixture, about 1" in diameter, on the front end of the spoons. Help release
iit into the hot oil with the second spoon. Make as many balls as will fit
easilyin one layer. Stir and fry them until they are golden brown on the
outside and cooked inside. This should take about 5 minutes. Adjust your
heat, if necessary. Take the fritters out with a slotted spoon and drain
them on paper towels. Make all the fritters this way. Serve them hot.
Posted to JEWISH-FOOD digest V97 #004
From: MemVovShin@aol.com
Date: Sun, 5 Jan 1997 10:34:50 -0500

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