Traditional Iraqi Fritters - Uroug Or Kebab Tawa


1 pound lean ground meat or finely minced meat (beef or lamb)
1 medium onion, finely chopped
1/4 cup fresh parsley chopped or dried
1/2 cup water or broth
2 eggs beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon baharat
1/2 teaspoon chili powder, or more to taste
1 teaspoon baking powder
1/4 cup of vegetable, canola or grape seed oil for frying


In a large bowl, mix meat, onion, tomato, parsley, egg, spices and tomato paste. Add flour, baking powder, and water then mix well to combine.
Knead light with your fingers. The final dough is little on the sofe side. Add a little more flour if the dough is too runny. It should be similar to a thick pancake batter.
Heat oil in a medium pan. Carefully drop a couple of tablespoons (2 tablespoons should be enough to form a patty) into the hot oil. Cook for about 2 minutes or until golden brown, flip and cook the other side another minute.
Remove and drain fried uroug on wire rack lined with paper towel.
These fritter cook quickly. Serve with slices of tomatoes, onion, scallions, chopped parsley and turnip pickles or Amaba.


Uroug is fritter composed of meat and vegetables mixed with dough then fried as patties. Thus the name Kabab Tawa or meat patties cooked in a frying pan. Recipes for Uroug vary from family to family. Some make it with ground lamb others make it with finely minced beef. They are traditionally prepared for supper, or during Suhur ( pre-dawn breakfast during the Ramadan fasting). Left overs can also be torn up and mixed with egg for breakfast.


1.0 servings


Saturday, February 12, 2011 - 11:42am


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