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. 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. If you hate frying for the mess and spatter it creates, rest assured ‘uroog is ‘user friendly’. 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.
- 250 gms minced lamb meat
- 1 white onion finely chopped
- 2 medium size zucchini grated
- 1 small tomato peeled & finely chopped
- 2 tbsp finely chopped celery leaves
- 1 tsp turmeric
- 1 tsp seven spice powder
- 1 tsp garlic powder
- 2 tbsp breadcrumbs
- 1/2 cup all purpose flour
- 2 tsp curry powder
- Salt and pepper to taste
- 4-5 tbsp of oil for shallow frying
- Take a bowl & mix all the ingredients together (Except oil) & knead it well till it forms into a dough consistency.
- Pat little water on your palms & make small discs.
- Fry them evenly from both sides & transfer them on a kitchen towel to remove excess oil.
- Relish this with naan & Labneh.