The combination of minced meat, parsley, onion, tomato, and curry is a winning one in Iraqi cuisine.
Having already introduced you to Iraqi Iroog Bread, it was simply a matter of time before delving into some other iroog variations.This iroog patty is known as iroog tawa (عروق طاوة), which literally translates as iroog of the frying pan.
Noting some differences between the baked bread and the fried patty besides the obvious cooking method, the patty is more intense in flavor and is better eaten hot or warm, immediately after it is cooked otherwise it will lose its crunch and become unattractively soggy.
250g minced meat
1 small onion
1/2 green capsicum
1/2 red capsicum
1/2 cup chopped parsley
1/2 cup flour
1 tsp baking soda
1/2 tsp pepper
1 tsp salt
1/2 tsp chili
1 tsp Madras curry powder
Finely chop and dice the tomatoes, onion, capsicums, and mix with the minced meat and the parsley.
Mix in well the seasonings, spices, flour, and baking soda.
Drop the thick batter by tablespoons in hot oil and fry for a minute or two per side until golden brown.
Let drain from excess oil on paper towels before serving hot.