International Cuisine

Exploring the world through food.

Iraqi Potato chap (Potato Kubbi)

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Iraqi potato chap is a delicious little appetizer.  This recipe makes quite a bit so it can also be made into a casserole. This recipe calls for the kubbi to be fried, and be sure to save a few to add to the turnip soup if you are making the whole Iraqi meal.  However you choose to enjoy it, these are basically mashed potatoes that surround minced meat which can be either beef or lamb. A meat and potato lovers dream.  Enjoy!

Iraqi potato chap

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5 from 2 votes

Iraqi Potato chap (Potato Kubbi)

Course Appertizer
Cuisine Iraq
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 1/4 cups potatoes boiled, skinned and mashed smooth with salt
  • 1 1 lb beef or lamb mince
  • 4 large onions chopped finely
  • 2 green chilies seeded and chopped finely
  • 6 garlic cloves chopped finely
  • 1 inch fresh ginger chopped finely
  • 2 tablespoons fresh cilantro chopped finely
  • 1 tablespoon fresh mint chopped finely
  • juice of one lime
  • oil for frying
  • breadcrumbs
  • 1 egg beaten lightly
  • salt and pepper to taste

Instructions

  • Instructions
  • Heat a teaspoon of oil in a casserole and add the chopped onions.
  • Fry the onions until they caramelize lightly.
  • Then add the ginger, garlic, green chilies and continue to fry the mixture until fragrant, a couple of minutes
  • Turn up the heat. Now add the mince, salt and pepper to taste and fry the meat until browned lightly. Lower the heat and continue to cook the meat until cooked through,
  • When cooked through, remove from the heat and toss with the herbs and lime juice. Set aside to cool until needed.
  • Take a portion of the cooled mashed potato (please note this works best when the potatoes are very cold they should be refrigerated for best results) and flatten it to form the shape of your palm (it should be about ¼ inch thick). If the potato is too sticky grease your palm with some oil. Cup your palm a little to form a pocket.
  • Add a tablespoon and a half of the cooled mince mixture to the centerof the flattened potato pocket. Enclose the filling by drawing up the sides of the potato and cover the filling completely so no minced meat is visible. Continue the same process with the rest of the mashed potato and mince.
  • Heat a generous amount of oil in a wide frying pan. Roll each of the potato chops in some egg and then breadcrumbs before frying until the each potato chop is golden brown.
  • Serve hot
  • Alternate method:
  • Preheat oven to 375 degrees
  • Grease a pyrex pie dish with a little oil.
  • Using about half of the potato mixture, line the bottom of the dish
  • add a layer of the cooked minced meat
  • Add another layer of the potatoes
  • Sprinkle some bread crumbs on top and cook about 45 minutes
  • Cut into pieces and serve with a sumac salad. Enjoy

 

Iraqi Turnip Soup (Kubba)

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Iraqi turnip soup is an ancient recipe and loved all over the country.  This version is a red version, there are also green and white versions as well.  The soup has a tangy tart flavor that is delicious. The recipe calls for 10 semolina kubba, however, I used the potato chap (kubbi) we made for the appetizer.  It is nearly the same other than the outside is semolina and rice instead of potato.  It worked out beautifully. To be honest, turnips were not part of my upbringing, and I can not recall ever eating a turnip before.  It is a lovely vegetable similar to potato in texture but with a little zing. Almost the flavor of horseradish. This soup is hearty and could easily be a meal by itself. We served a small portion as the soup for our Iraqi meal.  You can serve it with additional lemons as some love it very tart.  Enjoy!

Iraqi Turnip soup

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5 from 4 votes

Iraqi Turnip Soup (Kubba)

Course Soup
Cuisine Iraqi
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author International Cuisine

Ingredients

  • 8 cups boiling water
  • 3 Tbsp ground rice
  • 4 stock cubes
  • 3 Tbsp tomato paste
  • 1/4 tsp chili
  • 1/4 tsp pepper
  • 3 medium-large turnips
  • 3/4 cup lemon juice
  • 10 pieces semolina kubba or Potato Chap
  • 2 cups shredded fresh chard
  • 1 cup chopped coriander

Instructions

  • Peel and cut the turnips in into chunks . There should be about 2 to 3 cups of turnip.
  • Over medium-high heat, add 4 cups of boiled water to the ground rice and stock cubes.
  • Stir non-stop for 5 minutes so the rice will not clump.
  • Add the tomato paste, chili, pepper, and another 4 cups of boiled water.
  • Continue to stir for another 5 minutes.
  • Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while.
  • Add the lemon juice, then drop in the kubba or kubbi one by one, making sure not to overlap.
  • Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float.
  • Stir in the chard, and coriander, simmer an additional 5 minutes.
  • Serve the soup hot off the stove, perfect for a cold winter day.

 

 

 

Iraqi Grilled Fish ( Masgouf)

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Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq.  One can imagine pulling carp from the two rivers that meander through the country, the Tigris and Euphrates, and cooking them riverside on hot coals.  Carp is the fish you would likely find in Iraq, I used a river trout for the recipe but catfish or bream could also be substituted.  The recipe is super easy and the results wonderful.  Sometimes the simplest things in life are best and this dish is a perfect example of that.

Iraqi grilled fish

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5 from 1 vote

Iraqi Grilled Fish ( Masgouf)

Course Main Dish
Cuisine Iraqi
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 medium carps can use another firm white-fleshed gutted and scaled
  • 2 Tablespoons olive oil
  • 1 teaspoons ground turmeric
  • 2 Tablespoons freshly pureed whole tomatoes strained
  • 1 teaspoon salt

Instructions

  • Preheat the barbecue to medium heat.
  • Split the fish open at the backbone to expose the inside flesh of the fish.
  • Combine the turmeric, strained tomato puree, olive
  • oil and salt. Using a basting brush, liberally baste the inside of the fish. .
  • Using a fish wire basket, fit the fish to keep the fish flesh exposed
  • Place fish on the barbecue skin down and cook for 7-9 minutes and turn over to cook for another 5-7 minutes.
  • Put on a platter and you should be able to easily remove the head and spine along with all the bones.
  • Tender and delicious!

 

Iraqi Sumac Salad (Summaq salad)

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Iraqi sumac salad,  called summaq salad, is your typical Arabic salad with the addition of the berry called sumac.  This berry, native to the Middle East, is a dark red berry that is dried and ground.  The result is a lemony tasting tart spice that can be added to meats, vegetables and salad.  Please note that this Sumac is not the same as you find in your backyard in North America.  There are poisonous types of sumac so please buy your sumac from a reputable source.  Adding sumac into your diet is certainly worthwhile.  It is considered to be an antioxidant, helps to lower bad cholesterol and raise the good one, plus lowers levels of blood glucose.

Enjoy!

Iraqi sumac salad

 

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5 from 1 vote

Iraqi Sumac Salad (Summaq salad)

Course Salad
Cuisine Iraqi
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 medium cucumbers
  • 2 medium firm tomatoes
  • 1 red onion
  • Handful parsley leaves
  • Small handful mint leaves
  • 1 tbs sumac
  • 2 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • Salt and ground pepper to taste

Instructions

  • Cut the cucumbers, tomatoes and onions into small cubes and place into a bowl
  • Coarsely chop the herbs and add to the chopped vegetables
  • Add sumac, olive oil, lemon juice and salt to taste
  • to salad. Toss well and let the flavors meld together in the refrigerator.

 

Iraqi Date Cookies (Kleicha)

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Iraqi date cookies called Kleicha are considered to be the national cookie of Iraq. Iraq is one of the top three producers of dates in the world.  This is a traditional recipe and there are many variations.  The dough comes out like a puff pastry and the cookie reminded me of nazook, which was one of my favorite desserts from Armenia. This recipe is pretty quick and easy and if you have any left you can freeze them.  They are pretty darn tempting though right out of the oven. We enjoyed them with hot cup of black tea.  A perfect ending to our Iraqi meal.
Iraqi date cookies

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5 from 1 vote

Iraqi Date Cookies (Kleicha)

Course Dessert
Cuisine Iraq
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 24 cookies
Author International Cuisine

Ingredients

  • For the dough:
  • 3 cups flour
  • 1 cup milk warmed
  • 1 cup butter melted
  • 1/2 tsp salt
  • 1 tsp ground mahlab
  • 2 tsp yeast
  • 1 tsp sugar
  • 2 tsp black nigella seeds
  • For the date filling:
  • 2 cups dried dates. seeded
  • 1 tsp fennel seeds
  • 1 tsp powdered cardamom
  • 1 Tbsp ghee
  • 1/4 cup toasted sesame seeds optional
  • 1 egg beaten, for brushing

Instructions

  • To make the date paste, heat the ghee in a pan or pot, add the fennel seeds and the cardamom and the dates. Stir often until the dates soften.
  • Add the sesame seeds (if using) and stir to incorporate. Set aside to cool enough to handle.
  • To make the dough, stir the the flour, mahlab, salt, and nigella seeds to equally distribute.
  • Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
  • Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture. Knead for 5 minutes. Let rest and rise for 20-30 minutes.
  • Alternatively, blitz everything in a food processor and knead in the nigella seeds manually.
  • Roll out the dough into a large rectangle about 1/4 inch thick.
  • Place the date paste between two large parchment sheets or clean plastic sheets and roll out to about the same dimensions of your rectangular rolled dough.
  • Remove the top sheet from the rolled date paste, then invert over the dough. Peel off the other sheet.
  • Cut the rectangle in half lengthwise, then roll each half from the middle long side into two long rods.
  • Flatten each rod slightly, brush the surface with egg wash, then cut the rods into 1/2 inch pieces.
  • Place, seam-side down on a baking sheet.
  • Bake in a preheated 360F oven for 15 minutes, then broil to a golden brown for a minute or two.
  • Delicious straight out of the oven, with a hot cup of tea.