Kurdish Shifta. . . vegan and free-from

Shifta. . . vegan and free-from

Shifta, not to be confused with Shifti (watermelon) is a traditionally Kurdish home cooked (and deep fried) food. Not often found in restaurants or as street-food, shifta are something you may not have come across – unless you are Kurdish, have Kurdish friends or Kurdish family! 😀 These little fritters are normally made from diced meat but I’ve veganised them and made them gluten-free. Usually shifta are wrapped in flat bread with fresh herbs and salad and eaten as fast as they’re cooked! I didn’t use bread – just salad leaves to wrap the tasty morsels in.

I first came across shifta when staying in Kurdistan visiting my husbands sister and was amazed how many shifta were cooked… and consequently devoured! Let that be a warning that they are very moorish! 🙂 Back to the veganized shifta 😀 I had some brussels sprouts delivered in my vegetable box and mentioned I might use them for shifta… hubby didn’t object to the addition of sprouts, only that there’s no meat in them! 😛 The possibilities with these seem endless to me… let’s get cooking! and sharing! 🙂 This week I’m taking these to the lovely Deborah at the Healthy, Happy, Green and Natural Party Blog Hop. 🙂

Gather

  • 1 medium potato peeled, washed and grated
  • 1 small onion grated
  • 1 bunch of parsley – finely chopped (stalks removed)
  • 2 tablespoons gram flour
  • Salt to taste (I used pink Himalayan)
  • Black pepper
  • Oil of choice if frying (I would use coconut oil)

Prepare 

  1. Mix the potato and onion with the parsley. It should look very green!
  2. Stir in the flour until you have a wet better which holds its shape. 
  3. Season with salt and pepper. 
  4. Drop tablespoonfuls into a hot frying pan (I used non stick) OR make small patties on a baking tray and bake at Gas mark 4 (350f / 180c) for 10-15 minutes.
  5. Enjoy!

Serve & Store 

  • Munch as they are.
  • Serve with a salad or use to top a salad.
  • Wrap in your favourite flat bread.
  • Dip in sauce such as chili or barbecue.

  • Servings: 6-8
  • Difficulty: medium
  • Print

Kurdish Shifta. . . vegan and free-from

Gather

  • 1 medium potato peeled, washed and grated
  • 1 small onion grated
  • 1 bunch of parsley – finely chopped (stalks removed)
  • 2 tablespoons gram flour
  • Salt to taste (I used pink Himalayan)
  • Black pepper
  • Oil of choice if frying (I would use coconut oil)

Prepare 

  1. Mix the potato and onion with the parsley. It should look very green!
  2. Stir in the flour until you have a wet better which holds its shape. 
  3. Season with salt and pepper. 
  4. Drop tablespoonfuls into a hot frying pan (I used non stick) OR make small patties on a baking tray and bake at Gas mark 4 (350f / 180c) for 10-15 minutes.
  5. Enjoy!

Serve & Store 

  • Munch as they are.
  • Serve with a salad or use to top a salad.
  • Wrap in your favourite flat bread.
  • Dip in sauce such as chili or barbecue.

 

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