Orouk Recipe

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We thought you might like this, a special recipe from the Kurdish Cook Book by Emel Sinjari to Erbil Lifestyle fans. If you are thinking of cooking something different with a Kurdish taste, we highly recommend you to take a look at this recipe,  and for more recipes visit www.thekurdishcookbook.org

For those who have been waiting to get the printed version of The Kurdish Cook Book, we are going to announce very soon where to purchase the book in Erbil, Kurdistan and from all around the world through Amazon.com as well as Amazon Kindle, Apple iBooks and Google Books.

Enjoy cooking and make sure to share it on your social media so your friends and family see it.

Region: Iraq

To make: 8 units

Ingredients

»» Doughorouk
»» 1 cup fine bulgur
»» 1 cup soft wheat groats
»» 1 cup all-purpose flour
»» 1 cup finely chopped parsley
»» 1 medium size onion finely chopped
»» 1 medium size tomato finely chopped
»» 4 tablespoons tomato paste
»» 2 teaspoons black pepper
»» 2 teaspoons salt
»» 2 teaspoons yeast
»» To brush the surface of the arouk:
»» 2 tablespoons corn oil
»» 2 tablespoons tomato paste
»» Egg
»» Stuffing
»» ½ kg coarse minced meat
»» 1 cup parsley, finely chopped
»» 1 medium size onion finely chopped
»» 1 medium size tomato finely chopped
»» 1 teaspoon black pepper
»» Salt

 

How to prepare

1. Dough: Wash the bulgur and wheat groats together and drain well and then place in a bowl and add the flour, yeast, salt, black pepper and the tomato paste then scrub well by hand.
2. Add the parsley, tomatoes and onions to the mix and knead well by hand for a homogeneous and cohesive dough then set aside.
3. Stuffing: Add black pepper and salt to the meat and mix well, then add the parsley, onion and tomatoes to the mixture and mix well by hand.
4. Arouk: Divide the dough into 16 balls and divide the filling int0 8 equal portions.
5. Wet a piece of cellophane with cold water and place one ball on top of it. Press down on the ball with the back of a pan to obtain an even and thin disc, or can also be a stretch by hand. For each unit of arouk, you will need to prepare two discs.
6. Place one portion of the filling on top of one of the discs, distributing it evenly while leaving the outskirts of the disc free of filling (roughly ½ cm).
7. Place the second discover the first. Remove the cellophane from the disc and press down the outskirts of the discs with the fingertips to seal them together.
8. Repeat the same steps with the rest of the balls.
9. Mix the tomato paste with oil and egg thoroughly and then brush the top layer of the discs.
10. Oil an oven tray and sprinkle lightly with flour then place the discs on the tray and bake in the oven at 260C for 15 minutes.

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