The potato "chop" has a special place at the Assyrian Kitchen table. It's always a hit with company! If you enjoy the "boorak" you will love the potato chop. It's a middle eastern fried dumpling. Usually served as an appetizer or a side dish. Similar to the "boorak" it's delicious and addicting! We’ll share the traditional recipe and our healthy and time-saving variation.

 

Potato Chop Yield: 20-30 servings

 

Dough ingredients

4 lbs peeled russet potatoes, boiled and cooled

2 tablespoons corn starch

1 tablespoon sea salt
 

Filling ingredients

2 1/2 lbs ground beef

1 tablespoon oil

2 medium onions, finely chopped

1 1/2 teaspoons sea salt

1 teaspoon allspice

1 cup chopped parsley

 

Method

Heat the oil in a skillet. Cook beef approximately 10 minutes until browned, then add remaining

filling ingredients. Cook for an additional 5 minutes. Let cool.

Mix cooled potatoes with corn starch and salt until blended. Break off a walnut-sized piece of

dough. Hold in one hand and hollow it out with the thumb of the other hand.

Fill the openingwith 2 tablespoons meat filling. Pinch the edges together to close the opening. Gently flatten the closed ball into a disc-shaped patty.

Pour 1/2 inch of oil in a skillet and heat to 350 degrees. Fry on each side until browned.

Serve warm. 

 

Enjoy!

 

 

 

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