Arook thayin (chicken croquettes burmese style)

Yield: 6 Servings

Measure Ingredient
4 \N Scallions, very finely chopped
½ \N Fresh green chilies, seeded and very finely chopped (up to 2)
¼ cup Chopped coriander leaves
3 \N Chicken-breast fillets weighing about 12 oz (350 g)
3 tablespoons Flour
4 \N Eggs
\N \N The Juice of 1-1/2 inch (4-cm) piece of fresh ginger crushed in a garlic press, or the grated piece
\N \N Salt
\N \N Light vegetable oil for deep-frying, about 1 inch (2- 1/2 cm) deep

Chop the scallions, chilies (half a chili is enough for me), and coriander in the food processor. Then add the chicken, flour, eggs, ginger, and salt, and process until the chicken is finely chopped and all the ingredients are well blended. (I have overprocessed the chicken to a paste by mistake, and the result was also delightful). Chill, covered, for 1-2 hours.

Deep-fry by the heaping tablespoon (dip the spoon in oil so that the mixture does not stick) in medium-hot oil, turning over once, until browned all over. Drain on paper towels. Serve hot or cold.

The recipe makes about fourteen 2½-inch (6-cm) fritters and up to thirty-six tiny ones.


An Indian Baghdadi arook thayin is made with a pinch of turmeric.


Jews from Calcutta, Cochin, Persia, and Iraq began to settle in Burma, in Southeast Asia, in the mid-nineteenth century. It was Jews of Baghdadi origin who organized the congregation, and it is their style of cooking that influenced the Jewish style that developed locally. During the Japanese occupation, almost all the community fled, many of them to India.

This recipe was given to someone I know by Mrs. Philomene Jacobs of the Baghdadi community in India. These delectable fritters - soft and creamy, gingery and peppery - make splendid finger food. Posted to JEWISH-FOOD digest V97 #204 by Linda Shapiro <lss@...> on Jun 28, 1997

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