Traditional Iraqi Fritters - Uroug Or Kebab Tawa

• 1 pound lean ground meat or finely minced meat, beef or lamb
• 1 onion medium, finely chopped
• 1/4 cup fresh parsley chopped or dried
• 1/2 cup water or broth
• 2 eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1 teaspoon baharat
• 1/2 teaspoon chili powder or more to taste
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 cup vegetable canola or grape seed oil for frying

1. In a large bowl, mix meat, onion, tomato, parsley, egg, spices and tomato paste. Add flour, baking powder, and water then mix well to combine.
2. Knead light with your fingers. The final dough is little on the sofe side. Add a little more flour if the dough is too runny. It should be similar to a thick pancake batter.
3. Heat oil in a medium pan. Carefully drop a couple of tablespoons (2 tablespoons should be enough to form a patty) into the hot oil. Cook for about 2 minutes or until golden brown, flip and cook the other side another minute.
4. Remove and drain fried uroug on wire rack lined with paper towel.
5. These fritter cook quickly. Serve with slices of tomatoes, onion, scallions, chopped parsley and turnip pickles or Amaba.

ground meat, onion, parsley, water, eggs, salt, black pepper, tomato paste, ground cumin, coriander, baharat, chili powder, whole wheat flour, baking powder, vegetable canola

Taken from www.yummly.com/recipe/Traditional-Iraqi-Fritters---Uroug-Or-Kebab-Tawa-1676974 (may not work)