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Habret Al Samak  (Meat and Potato Patties)


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Habret Al Samak

Easy to prepare fried patties from Aleppo prepared with

pounded lamb or beef mixed with mashed potatoes;

The combination gives a very fluffy and delicious patties.


Makes 8 patties to serve 4 as appetizer

250 g potatoes 

250 g pounded lamb or beef (I like to use half lamb and half beef)

3 garlic cloves, crushed

1 tablespoon ground coriander

½ teaspoon ground cumin

Dash to ¼ teaspoon chili pepper

¼ teaspoon baking soda

Salt and freshly ground white pepper

⅓ cup breadcrumbs for dipping patties

4 tablespoons vegetable oil for frying the patties


1. Place potatoes in a pan, cover with water and 1 teaspoon slat.  Bring to the boil, lower heat and simmer till tender.

2. Drain potatoes, peel, and mash to a pulp.  

Cool to warm.

3. Mix meat with the mashed potatoes, garlic, coriander, cumin, chili, baking soda, salt, and white pepper.

4. Form the mixture into thin patties and roll in breadcrumbs (they will shrink when fried and get smaller).

5. Fry patties in vegetable oil over medium heat till colored on both sides.

6. Serve hot with a salad, yogurt, and garnish with parsley and radish.

© 2005 Cooking Courses Marlene Matar