Irok is Mardin’s version of stuffed kibbeh, but its outer shell is made by kneading bulgur with boiled potatoes. The potatoes soften the shell and leave the center creamy after frying. Its shape is also distinctive: it is sealed into a pointed oval rather than a round shape.
Boil the potatoes with their skins on until easily pierced with a fork. Peel them, grate or rice them, and spread them out on a large tray to cool completely. Boiling them unpeeled keeps them from absorbing water.
Soak the bulgur in warm water for 20 minutes and drain. Knead it with the cooled potatoes, egg, and salt for 10 minutes. The mixture should not stick to your hands or crack when pressed in your palm.
Cook the ground lamb in a dry pan until its liquid evaporates. Add the finely chopped onion and cook until translucent. Stir in the spices and chopped parsley, cook for 2 minutes, and let cool.
Take a walnut-sized piece of the outer mixture and make an indentation in your wet palm. Add one 5 ml measure of filling and seal the opening. Shape it into a pointed oval by pressing both ends in your palm. Makes about thirty.
Heat the oil over medium heat; a pinch of bulgur dropped in should sizzle immediately and rise to the surface. Fry the patties in three batches for about 4 minutes per batch, until the crust is deep golden brown. Transfer them to paper towels without stacking.
Let the boiled potatoes cool completely before kneading them with the bulgur. Steam from hot potatoes can make the mixture too wet and cause the patties to split while frying.
Bulguru patatesle yoğururken elimi ıslatarak çalıştım, çatlamadan şekil aldı.
Patatesi haşladıktan sonra iyice kurutmak gerekiyor, sulu patatesle harç kızartırken yağa dağıldı. İç harcı soğutup öyle doldurmak gerekiyor, sıcak harç dış hamuru yumuşatıp şekil vermeyi imkânsız hâle getiriyor.
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