Red Snapper Arouk (Iraqi Patties)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Food processor
- Meat grinder
- Cheesecloth
- Citrus press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Pot
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Stove
Ingredients
- 1 small white onion, coarsely ground
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon vegetable bouillon powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 lemons, juiced
- 1 tablespoon sugar
- 1 lb. fresh red snapper, ground or very finely minced
- 4 medium white onions, ground and squeezed of liquid
- ¾ cups cilantro, finely chopped
- 1 cup raw jasmine rice, soaked for 2 hours, rinsed and drained
- 3 tablespoons semolina flour
- 3 teaspoons garlic powder
- 2 teaspoons vegetable bouillon powder
- Salt
- pepper
- 3 lbs. fresh red snapper, ground or extremely finely minced
- 2 cups neutral oil, for frying
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