These little fried kebobs (كباب عراقي مقلي) are somewhat of a cross between traditional kofta and fried iroog.
They are meaty and delicious, as well as packing quite a bit of vegetable goodness.
They go well with a simple farmer’s salad or tabboula and maybe even some yogurt sauce.
For the sake of children, you may omit chili from the mixture, but some hotsauce on the side would definitely make things better!I came across this recipe on Obsessive Cooking Disorder, who learnt it from her bibi (grandma). Recipes passed from one generation to the next are my favorite by far, so I really love it when people share these little nuggets of gold.
In fact, this recipe can give you two different kebobs: the first with the vegetables listed, and the second only with the onion (omitting the tomato, potato, and parsley).
I halved the original recipe and still got 15 pieces.
500g ground meat
1 1/2 onions
1/2 bunch of parsley
1 small tomato
1 small potato
1 1/2 burger buns or 3 slices of bread
1/3 cup flour
Toast the bread in the a 350 F oven for 20 minutes or until bread dries out.
Let cool, place in food processor and grind until bread is fine in texture.
Mix onions and all the vegetables in the food processor until they reach a puree consistency.
Add vegetables to the meat mixtures.
Add the bread crumbs and mix well.
Add flour gradually, mixing between additions until you reach desired texture.
Mixture should be very firm and holds shape.
Add salt, black pepper, and Seven Spice to taste.
Heat oil in a frying pan.
Take a small amount of mixture and shape it into a thick log about as long as your hand.
Flatten the face of the kebob with the fingers of your other hand.
Place in oil and fry until red-brown in color.
Remove from oil and leave it on a paper towel to absorb the oil.
Serve hot with salad and sauces of choice.