Friday lunches in traditional Jewish households are light, easy to fix, and often meatless, to leave room for the substantial Shabbat meals that lie ahead. So in Jewish Iraqi homes, you’ll often find these fragrant, golden-green latkes made with loads of fresh herbs, because they come together with minimal effort. Unlike the more familiar and labor-intensive Ashkenazi latkes, made with raw grated potato, these use mashed, precooked potatoes, resulting in crispy patties with a soft interior.
The first aruk I ever ate were cooked by Berta, the Iraqi mother of one of my army friends. I went to her house for lunch and was blown away by how delicious her aruk were.
I bake my potatoes, rather than boil them, because I like the richer, more potatoey flavor. The drier texture makes the latkes fluffier too.
Recipe makes about 24 patties.
Watch Einat prepare these latkes with Naomi on Sunny-Side Up!