Arook (Iraqi Meat Patties)

5 from 5 votes

Arook are Iraqi meat patties that are served as finger foods and as street food in sandwiches!

Prep Time15

Total Time20

Course: Appetizer, dinner, lunch

Cuisine: Assyrian, Middle Eastern

Servings: meat patties

Calories: 217kcal

Add ground beef to a large bowl. Chop parsley and the other prepared veggies and add them to the same bowl.
In a medium bowl, whisk flour, baking powder, and spices then add to the meat mixture.
Whisk eggs and water in a small bowl and pour over arook ingredients. Mix with your hands until all the ingredients are fully incorporated. The mixture will be wet and sticky, wearing gloves is recommended!
Heat a few tablespoons of oil in a small skillet over low-medium heat. Add ⅓ cup arook mixture to the pan. Spread with the back of a wooden spoon or spatula to make a hamburger-sized patty. Fry for 1½ to 2 minutes on each side or until golden brown and cooked through.
Fry only as many arook as you plan on eating (adding more oil as necessary) as they are much better fresh. Drain on paper towels to remove excess grease and serve while piping hot.

If you want to cut down on carbs, you can reduce the amount of flour to ⅓ cup and serve the meat patties with a salad instead of in a sandwich. Just don't reduce it any further because the flour helps to bind the patties. You'll also need to reduce the amount of water you add to ⅓ cup.
Reducing the flour should not affect the taste but might affect the texture and there is a possibility that the patties may fall apart as you fry them.
Any leftover cooked arook can be stored in an airtight container in the fridge for up to 4 days.
Once cooked, arook can also be frozen in freezer bags and reheated in the microwave, a pan, or an air fryer.
Unlike burger patties, arook don't need to be perfectly rounded and often have irregular edges since they're dropped by the spoonfuls into the hot oil.