Potato Kubbi/Potato Chap#EattheWorld

Potato Kubbi is an appetizer or finger food that is very popular as a street food in Iraq. It is also serve it as a snack. 

You can make these kibbis,  freeze them after frying.  Just  reheat them in the oven before serving.
Ingredients

4 medium Potatoes boiled
1/4 Cup Bread Crumbs
1/2 Teaspoon Turmeric powder
½ teaspoon salt
Bread Crumbs for coating as required
For the Filling
200 Grams Chicken mince
1 Small Onion - finely  chopped
2 Tablespoons Coriander leaves or Parsley - chopped
½ Teaspoon Salt 

¼ Teaspoon Chilly powder
½ Teaspoon  Bezar Spice Mix/Bezar Masala- Homemade 
Oil as required  for frying
Method 

Rice or grate  the potatoes in a bowl add breadcrumbs  salt and mix well, keep it aside.

Prepare the Filling 

Heat a tablespoon of oil in a pan and sauté the onions till soft and translucent, add the chicken and saute for a minute add all the spices. When cooked, add salt and chopped parsley, and set aside to cool. This filling should be dry and not oily.

To Make the Potato Kubbi / Potato Chap

Oil  your hands in vegetable oil while forming the kubbi.

Take two small  balls of potato mixture, flatten them into a small disk. Place the chicken filling in the middle of one.

Close it  with the other disk pressing to seal the edges

Roll it into a ball then lightly flatten it. 

Place the patties on a tray and refrigerate for 30 minutes. 

Then coat them in bread crumbs.

Heat oil in the pan and drop in the potato kubbi and shallow fry till  golden brown on one side, flip and fry  other side. Drain on paper towel. 

Serve hot as an appetizer.

You would like to see other Iraqi recipes

Yellow Rice

Halawat Sha’riyya (Sweet ‘n Golden Vermicelli Noodles)
Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani
Lis'an El Qa'thi / Iraqi Stuffed Eggplant

Broiled Fish With Pomegranate Raisin Sauce With Yellow Rice - An Iraqi Meal

Labels: Iraq, Potato, Stuffed, Chicken Mince, Appetizer, Snack, Street food, Eat the World, Gluten free, Middle Eastern

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Iraq.

Check out all the wonderful Iraqi dishes by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)
The Schizo Chef: Iraqi Parda Pulao
Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)
Sneha’s Recipe: Potato Kubbi/Potato Chap
CulturEatz: Kahi with Gaymar Breakfast
Kitchen Frau: Tepsi Baytinijan (Meatball & Eggplant Dish)
Pandemonium Noshery: Iraqi Lamb Stew
A Day in the Life on the Farm: Tepsi Baytinijan
Making Miracles: Iraqi Rice & Potato Balls
Dinner By Dennis: Pomegranate Soup

Cottage Cheese & Veggies Borek#BakingBloggers

Cottage Cheese & Veggies Borek is simple and flaky.  Can assemble this dish in advance and bake it two to three hours before your guest arrive.  

Serve it as an appetizer or even as a side dish on a party table.

Ingredients  

250 Grams Cottage Cheese - Homemade 
5 Small Cauliflower Florets 
1 Big Carrot
1 Big Potato
½ Cup Coriander Leaves
¼ Teaspoon Garam Masala powder
1 Teaspoon Sugar
1 Teaspoon Paprika powder
2 Medium Onions - finely chopped
Salt to taste
1 Tablespoon Oil
1 Teaspoon Ginger Garlic paste
Phyllo Pastry Sheets - Homemade - as required
Method 

In a pan heat oil, saute the onions , till translucent, add the ginger garlic paste and fry for a minute or two then add all the veggies, saute for a minute, add all the spices and salt to taste, saute and cover till veggies are done yet firm. Add the cottage cheese and coriander leaves mix well, Switch off the flame. Take it out into a bowl and let it cool completely.

To Assemble the Borek

In a well buttered Pyrex dish, layer a sheet of Phyllo pastry, brush it lavishly with melted butter, I layered 6 sheets and brushed each with melted butter. After the 6th sheet , spread the  filling evenly and press it lightly. 

Now add the remaining phyllo pastry 6 sheets, brushing each sheet with melted butter and then keep the next sheet.

 See the layers

After all the sheets are placed, brush the top lavishly with butter. 

Give cuts with knife , as per your desired size pieces right till the bottom taking care not the separate the sheets.  Now brush it with egg or milk wash.

Bake it in a preheated oven at 170 C, for 35 to 40 minutes or until it gets a nicely golden. 

Cottage Cheese & Veggies Borek  is ready to serve. These are flaky and scrumptious. A perfect party treat.

My Notes

While layering the sheets tend to tear or break, but do not worry since they will be covered with other sheets. You can use even the cut sheet or torn sheets for layering.
Labels : Cottage Cheese, Borek, Middle Eastern, Baking Bloggers, Phyllo Pastry, Homemade, Baked, Turkey

 

Baking Bloggers February 2020

Middle Eastern Baking
Apricot Pistachio Cake from Food Lust People Love
Basbousa Cake from Pandemonium Noshery
Cottage Cheese and Veggies Borek from Sneha's Recipe
Laffa Bread from Making Miracles
Lebanese Sesame Cookies from Culinary Adventures with Camilla
Mana'eesh (Palestinian Flatbread) from Karen's Kitchen Stories
Maqluba (Upside Down Rice) from Palatable Pastime
Parda Pulao - Iraqi Parda Plau from The Schizo Chef
Roast Chicken Shwarma from A Day in the Life on the Farm
Umm Ali from Caroline's Cooking

Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.

This is  great potluck and summer picnic side-dish. 

I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.

Ingredients
For the Bulgur

½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients
½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing
A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper

Method

For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  

Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan

Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

Ingredients

For the rolls
1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 
Method
For the Filling

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls

Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 

Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 

Roll each ball into a  flat thick small a circle.

 Make four cuts diagonally opposite.

Place the filling in the center. 

Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 

Take the opposite side's section and cover the other side of the filling with it. 

Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready

Repeat the same till all the rose rolls are ready. 

Brush with egg wash.

 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.

 Enjoy freshly baked Rose Rolls warm or cold.

Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout
Here is the Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. 

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Here is the Badge:

Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
Ingredients

2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Method
Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.

Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 

When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.

Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.

The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free