Dec 122009
 

I know I should have made something Greek for Hannukah if I wanted to make something from the relevant ancient enemy of the Macabbees, but I couldn’t find anything that sparked my interest. So, I decided to make an Assyrian dish. They did conquer Israel in 772BC and scattered the tribes throughout the Middle East. But don’t worry, I don’t harbor any bad feelings towards the Assyrians. They are our brothers and still speak a variation of the language of my forefathers, Aramaic. The Assyrians have been Christian for almost two thousand years and make up a small, persecuted, minority in Iraq; many of them fled during the period since the fall of Saddam Hussein because of the violence between the different Muslim factions in Iraq.

Mr BT forgot that we would not be eating at home on Thursday and had taken out some ground beef from the freezer. So, I had to figure out what Hannukah inspired dish I was going to make with ground beef. I didn’t want to make kebab or stuffed vegetables like I normally do. I remembered that I had seen recipes for potato patties stuffed with ground meat, but was always afraid that they would be lead bombs in the stomach. But, in the spirit of Hannukah, I decided to give it a try. Potato patties are eaten in a variety of countries, using a variety of spices or no spices at all. The Russian version are quite bland, while the Algerian and Iraqi versions are quite flavourful. I decided to make a fusion version from Algerian and Assyrian recipes for potato patties filled with minced beef or lamb. The potato exterior is from an Algerian recipe and the meat mixture is Assyrian.

Mr BT calls this type of cooking “Con-fusion” cooking. Con, as in Congress, the opposite of progress. Okay, I know, stop with the bad jokes and get back to cooking.

The potato chaps were surprisingly light and full of spicy goodness. The spices are quite subtle, so make sure you taste the meat before making the patties. If you want to see a good step-by-step pictorial of how to make them, see Mimi’s photos from Israeli Kitchen.

Chag Hannukah Sameach from Mr BT and Baroness Tapuzina!

Potato Chaps or Potato Kibbeh

Serving Size: 4-6 as a main course

Potato Mixture:

1kg (2lbs) white potatoes, peeled and cut into quarters

2 eggs

1 medium onion, minced

2 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 cup parsley, finely chopped

Meat filling:

1/4 kg (1/2lb) lean ground beef

1 small onion, minced

1 clove garlic, crushed

1/4 cup parsley

1/4 cup pine nuts, toasted

1 teaspoon allspice

1/4 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

Pinch of ground cloves

Pinch of ground ginger

1/4 teaspoon salt

1 cup canola oil or oil of your choice

Flour for dredging

Cook potatoes in water, until tender. Drain the potatoes and mash them until smooth. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley.

In a frying pan, saute the onion and garlic in a little olive oil. Add the ground beef, parsley, pine nuts, and all of the spices. Cook until the meat is cooked through. Set aside to cool.

Moisten your hands with water, and take a couple of tablespoons of the potato mixture, flatten it in the palm of your hand. Place 1 tablespoon of the the meat mixture in the middle. Carefully bring the sides of the potato over the meat mixture. You may have to add a little more of the potato mixture to the top of the patty. Close the patty and flatten it. Moisten your hands in cold water before you make each patty. Place the patties on a tray and refrigerate for 30 minutes. Dredge the patties lightly in flour before frying.

http://www.baronesstapuzina.com/2009/12/12/assyrian-inspired-hannukah/

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