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4fcada0f 2b05 4962 9dbc 73f891906357  2017 05 11 01 47 27
Joy
Joy

Arook a bruz, aka Cubat Halab basically rice patty stuffed with ground meat. My version is made with brown rice, salt & turmeric for the outer patty & lean ground beef with bharat (Iraqi spice mix), Shallot, mint & parsley... then dusted with flour & fried in avocado oil... 👅 😋 delicious!

Lulu Pippin
Lulu Pippin
Awesome. Thank you
Veronica Park
Veronica Park
I would love to make this! Do you know of any links or cookbooks to refer to for a step by step recipe for it? Or could you send me yours? I would greatly appreciate it!!!! It sounds and looks amazing!
Joy
Joy
Hi, I don't have a cook book but I can walk you through it.
Classically you would use white basmati rice and use about half a cup extra water and cook it a little longer to over cook it. You could also use left over white rice and add an egg and a little bread crumbs. I prefer brown rice and I make it like I normally would but with about 1/2 cup extra water per cup of rice (if you normally use 2&1/2 cups per cup brown rice use 3) cook it until the rice is soft and sort of exploded. I did a double batch so I made two cups brown rice, 5 cups water & Add about a teaspoon turmeric and salt to taste. Mix the rice until it breaks up a bit, it should be a thick paste, if it doesn't you can put half in a food processor and then mix it back in to get the right texture.

For the filling you can use any ground meat (chicken, turkey, beef or lamb) lamb is used in the original version, or ground beef and lamb mixed, I used 1 lb lean ground beef, sautéed with 1 chopped shallot (you can use a small onion if you prefer) and about a table spoon of bharat spice mix (if you don't have this you can use about 1/8 teaspoon each cinnamon, clove, all spice, cumin, cardamon, nutmeg & coriander) 1/2 teaspoon salt,
& a few grinds of fresh black pepper. Sauté the meat with the spices and shallots, once the meat is cooked through turn off the heat and add 2 tablespoons chopped fresh parsley & 1 tablespoon chopped mint.

Finally let both the rice and meat cool completely.

Put a piece of parchment paper on a sheet pan and I use a second sheet pan to help catch the mess as I make the patties. I wear latex gloves and put one cup of flour on the sheet pan to work with.

I use two ice cream scoops to make sure the size of each party is equal, a tablespoon size for the rice and a teaspoon size for the meat. Classically they are much larger than myn but I like them smaller. I put some flour in my hand and make one tablespoon size ball of the rice mixture on that flour, then dip one finger into flour and use it to make a well inside the rice ball and push the rice mixture toward using the flour to push it into a ball and then flatten it into a saucer shape. Make sure it is well coated in flour and place it on the parchment lined tray.

Once you make them all put the tray into the fridge for about 30 minutes to firm them up a bit. Then heat about 1/2 inch of oil (I like avocado oil but any flavorless oil with a high smoke point is perfectly fine) and heat on medium heat, fry the patties until they are dark golden brown and let them drain on paper towels. You can serve them with a big salad, tahini sauce, spicy scoug (jalapeños, cilantro, garlic, cumin, salt & pepper & olive oil blended in the food processor until well blended but stop just short of pesto).

Enjoy!