'Iraqi Assyrian Potato Chop \"Chap\"'

$'Iraqi Assyrian Potato Chop \"Chap\"'$

08:34 Jun 19, 2023 0 0

'Link to full post: https://www.sevenspicelife.com/seven-spice-life-food-blog/2021/4/7/assyrian-potato-chap Link to spice blend: https://www.sevenspicelife.com/new-products/seven-spices-aka-baharat-spice-blend Recipe - Assyrian Potato Chap (Chop) Ingredients: For the Potato Shell 2 lbs Russet potatoes - washed thoroughly and boiled with skins on 1 egg 2.5 tbs cornstarch 1 tsp salt 1/4 tsp pepper 1 tsp paprika 1 tsp turmeric For the Filling 2-3 tbs oil 1 lb ground beef or lamb or a combo 1 small onion finely diced 1/2 bunch or 1/2 cup finely diced parsley 1 tsp salt 1/2 tsp pepper 1-2 tsp baharat (Seven Spices) *Oil for frying MethodStep 1: Boil your potatoes with the skin on until tender. You may score them to make peeling easier. Drain and Cool Slightly. Step 2: While your potatoes are boiling, make the filling. In a large saute pan heat 2 tbs oil. Saute onions until transluscent and scoot them to the side of the pan. Add 1 more tbs of oil if necessary and add your ground beef. Begin breaking it up and break it up well into a crumbly texture. Once meat is no longer pink, incorporate onions, season to taste with salt and pepper and 1-2 tsp of baharat spices. Turn off the heat and add parsley. Combine well and set aside to cool. Step 3: Once potatoes have cooled, peel skins and discard them. Break potatoes apart into large chunks. Add salt, pepper, turmeric and paprika and combine well. Feed potatoes through a ricer or sieve and place in a large bowl. Add cornstarch and egg and begin gently kneading the mixture until a doug-like consistency is achieved and potato mixture is no longer sticking to your fingers when pressed into a ball. Set aside. Step 4: Set aside a small bowl of water and prep your area to begin making the chops. Have your potato mixture and meat filling side by side with a large sheet tray lined with parchment paper to place your formed potato chop. Begin with wetting your hands lightly. Scoop about a 1/4 cup of the potato into your palm and press the potato flat into your palm creating a disk with a small well in the middle. Scoop about a heaping tablespoon of the meat filling into the well of the potato. Making sure there is no meat filling on the outer edges of the potato begin gently folding the disk in half and pinch the seams together. Once the seams are sealed begin forming the potato chop into a disk by gently pressing and rotating the disk between your palms. Repeat this process until all your potato mix and meat mixture have been Step 5: Place formed potato chops on a parchment lined tray and chill for at least an hour or freeze for at about 20 minutes. *freeze for future use and put in an airtight container or bag. Step 6: Once chops have chilled, preheat a skillet with about 1.5 inches of high heat oil such as avocado oil, peanut oil or another neutral high point oil to about 350F. Once oil has heated carefully drop the potato chops in being careful not to crowd your pan. Fry about 4 minutes on each side or until deeply gold and carefully flip and cook another 3-4 minutes. Step 7: Remove chops from oil and drain on a paper towel lined plate. Step 8: Serve warm and with a spicy ketchup, salad and other accompaniments of your choice! Bonus - Put these babies in an air fryer for an even more delicious and guilt free treat!'

Tags: gluten free , #Streetfood , #HOWTOCOOK , #snack , #croquette , #PotatoChop , #assyrianfood , #assyrian , #iraqifood , #howtofry , #mincmeat , Potatochap

'Iraqi Assyrian Potato Chop \"Chap\"'

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