How to Make Middle Eastern Batata Charp Asian Cooking Recipe Cuisine

Middle East, Iraq Batata Charp (Potato Cakes with Meat Fillings)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

2.25 lbs potatoes

1 large egg, beaten

1/4 cup all purpose flour, plus extra for coating

salt and freshly ground black pepper, to season

oil, for frying

Filling:

1 tbsp oil

1 onion, finely chopped

1 garlic clove, finely chopped

1/2 lb ground lamb or beef

1 tsp baharat spice mixture

1/2 cup chopped, peeled tomatoes

3 tsp chopped flat leaf parsley

salt, to taste

Directions:

Scrub the potatoes and boil them in their jacket until tender. Drain, peel and mash to a smooth puree. Leave to cool, then mix in the egg and flour. Season with salt and pepper and set aside.

To make the filling, heat the oil in a frying pan and gently fry the onion until translucent. Add the garlic and meat and stir over high heat until the mixture is crumbly and the meat begins to brown.

Stir in spices, tomatoes and parsley and season with salt. Reduce the heat, cover and simmer for 15 minutes - the mixture should be fairly dry. 

Take about a tablespoon of the potato mixture and flatten it in the palm of your hand. Put a teaspoon of meat filling in the center and close the potato around the filling.

Roll into a ball and place on a tray. While shaping the potato cakes, moisten your hands with water to prevent the potato sticking.

Roll the balls in some extra flour and flatten them slightly to make thick cakes. Pour oil into a frying pan to a depth of 1/4 inch. Heat well and fry the potato cakes until golden brown on each side - about 3 minutes in all.


Drain on paper towels and serve hot, piled on a plate. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!