Friends, fellowship, and fried kebbabs

Posted on July 28, 2016 by


It’s friendship via food- even better, via fried food. This past Sunday five American women and six Iraqi women came together in the kitchen to cook, eat, and form relationships. Our Iraqi friends taught us how to make delicious fried kebabs and laid out a full spread of vegetable toppings and Iraqi bread. And while the meal was delectable, the company was even better. Despite the language barrier, we discussed food, our differing marriage traditions, memories from Iraq, and our experiences raising a family, going to school, and managing a career. When it was time to go all of the participants exchanged phone numbers and a hope that the dinner would turn into a monthly event.

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If you are interested in hosting or attending an Iraqi cooking class in the Twin Cities contact us at jessy@reconciliationproject.org

Also, check out the recipes we learned below!

Lamb and Ground Beef Fried Kebabs20160724_154142

1 kilo ground beef
1/2 kilo ground lamb

1 handful of each chopped:
onion (finely chopped)
parsley
green pepper
tomato

Approximately 1- 1 1/2 cups flour

Two teaspoons of each:
curry
cumin
black pepper

salt to taste

Using your hands, thoroughly mix all ingredients. Dip hands in water to keep meat from sticking . Form into patties, logs or balls.

Add lots of oil to pan. Heat it up and when the oil bubbles, put the meat in.

Fry 1-2 minutes per side, or until each side gets brown or as well done as like.

Serve with vegetables and herbs such as: spring onions, sliced onions marinated in sumac, mint, cilantro, parsley, Iraqi pickles (see below!), green peppers, tomatoes!

Wrap in Iraqi bread and enjoy!

Iraqi Pickles

pickling cucumbers
white vinegar
garlic cloves, crushed
kosher salt
ground coriander
curry powder
sugar

Put your cucumbers into sterilized mason jars. In a pot, boil white vinegar, garlic cloves, salt, sugar, and other spices. Use about 1 cup vinegar, cup salt, and teaspoon sugar per 1 pound of cucumbers.

Feel free to experiment with different spice combinations/quantities, and different kinds of vegetables! You can also stuff your cucumbers with garlic, parsley, onion, and other spices.

Pour the boiled brine over the cucumbers until the jars are full. Seal the jars.

Once the pickles change color they will be ready to eat- this will take approximately one week.

 

Sahtein!

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