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
4 lbs peeled russet potatoes, boiled and cooled
2 tablespoons corn starch
1 tablespoon sea salt
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
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.