Iroog, or irook, or iroogh (عروق) is typical Iraqi, and exists in many forms by slightly changing the method and ingredients. They can be made into patties and fried, they may be skewered into kebebs, or they may be baked as a bread.Today I am presenting iroog bread, a family favorite, and has never failed to impress first-timers, despite its lack of beauty.
They are best eaten hot, but the recipe takes up quite some time and yields a good amount that is not likely to be consumed in the same day. Therefore I recommend freezing them in zip-lock bags and toasting them to re-heat.
4 cups flour
2 tsp yeast
1 tsp sugar
1/2 tsp salt
750g minced meat
2 spring onions, chopped finely
1/2 onion, chopped finely
2 tomatoes, seeded, chopped finely
1 bq parsley, chopped finely
1 1/2 tsp Madras
1 tsp turmeric
2 tsp salt
1/4 tsp chili
1/2 tsp pepper
In a large bowl or basin, mix the sifted flour, 2 tsp yeast, 1 tsp sugar, 1/2 tsp salt, and enough warm water to achieve a liquidy dough, almost like paste.
Cover and set in a warm place for about 30 to 45 minutes.
Preheat oven to 500°F.
Incorporate by hand the minced meat, finely chopped vegetables, and the spices and seasonings into toe dough (dough will still be very soft, a little thicker than a batter).
Using wet hands, take a handful of the mixture and on an oven-proof silicone mat, pat it into a disc about 1 centimeter thick.
Bake for about 15 to 20 minutes until cooked through and golden at the bottom and edges.
Stack on a wire rack to cool completely before storing (preferably in the freezer) if not consumed within the day. To be served hot or warm.