Shared by Rose Benjamin
Shared by Rose Benjamin
Red Snapper Arouk
Yield: 40 aroukTime: 3 hours
Red Snapper Arouk
Yield: 40 aroukTime: 3 hoursFamily Journey
BaghdadBombay (present-day Mumbai)Singapore
Sydney
Sometimes made with potatoes or filled with meat, arouk are herb-y, spiced Iraqi patties that are typically fried. Rose Benjamin’s recipe, which comes from her late mother Ida Benjamin, features fresh, turmeric scented red snapper that gets formed into balls and covered with a mixture of jasmine rice, cilantro, and more fish. Once formed, the arouk are fried until golden and crisp.
While the recipe is time consuming, it’s well worth it. “There were no shortcuts when it came to preparing authentic cuisines,” shares Rose of her mother, Ida, “and she spent a fair amount of time in the kitchen preparing meals for our family and guests. There was no greater pleasure to her than seeing everyone enjoying the fruits of her labor.”
Read more about Rose Benjamin and her family in “The Flavors of Iraq, India, and Singapore Meet in This Jewish Kitchen” and try her recipes for quick pickled cucumber salad, beef rendang, and Singaporean chicken rice.
Ingredients
For the filling:
- 1 small white onion, coarsely ground
- 2 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon vegetable bouillon powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 lemons, juiced
- 1 tablespoon sugar
- 1 lb. fresh red snapper, ground or very finely minced
For the outer shell:
- 4 medium white onions, ground and squeezed of liquid
- ¾ cups cilantro, finely chopped
- 1 cup raw jasmine rice, soaked for 2 hours, rinsed and drained
- 3 tablespoons semolina flour
- 3 teaspoons garlic powder
- 2 teaspoons vegetable bouillon powder
- Salt and pepper, to taste
- 3 lbs. fresh red snapper, ground or extremely finely minced
- 2 cups neutral oil, for frying
Preparation
Step 1
Make the filling: In a medium pot, fry the onions in the olive oil until sauteed. Add the cumin, turmeric, vegetable bouillon powder, salt, pepper, lemon juice, sugar and fish.
Step 2
Fry, using a spatula to break up any lumps. When evenly combined and cooked through, 6-7 minutes, remove from heat and let cool.
Step 3
Combine the onions, cilantro, jasmine rice, semolina, garlic powder, vegetable bouillon powder, salt and pepper in a bowl with the minced fish. Mix well and set aside.
Step 4
Assemble the arouk: Form two tablespoons of the outer mixture into a ball. Then flatten in your palm, and create a hollow indent in the center. Place a heaping teaspoon of the filling in the center. Gently seal the outer layer around and use your palms to roll into a ball, approx 2 ½” wide and 1” thick. Repeat until you have used up all the filling and covering. Arrange the arouk on a tray and refrigerate for 30 minutes, so the balls retain their shape.
Step 5
Fry the arouk: heat the oil in a large, stainless steel pot over medium heat. Add 5-6 arouk to the pan at a time, frying evenly on both sides until golden brown. Remove with a slotted spoon and transfer to a paper towel lined plate. Repeat with the remaining arouk. Serve fresh.
