These chicken scallion patties are one of my favorite recipes I learned from my grandma – basically my entire childhood!
We call these chicken scallion patties Beytha B’laham. My grandma and her family grew up in Baghdad. Luckily for me, she brought all of their amazing culinary traditions and recipes with her. She was also one of the best cooks in the family, so I grew up tasting and learning about all of the amazing flavors that she was raised with.
Most of the time we buy the pickled mango, Amba, which is also used in other Middle Eastern cuisines. For this recipe I decided to add tahini to the Amba, just for fun (and flavor)! However, it’s really very good by itself if you don’t want to add in the tahini.
I hope you enjoy these chicken scallion patties as much as I do!
What Should You Serve This With?
Along with the mango tahini sauce, you can put this in pitas or serve with a tabbouleh salad.
- Avocado Oil – I love using avocado oil for cooking when I am sautéing, stir fry-ing, or searing. It has a high smoke point, which means it can get very hot before it starts to smoke and burn, similar to other neutral oils, like vegetable or canola. However, it’s SO MUCH healthier than those oils, almost as healthy as olive oil. You can read more about it here. You can substitute olive oil or grapeseed oil, but you should be able to find avocado oil in most stores.
- Fenugreek – Has a slightly sweet and nutty taste and is rich in fiber, iron and magnesium. I have read that you can substitute ground mustard seed and honey, but haven’t tried it myself. You can easily order it on Amazon.
- White Vinegar – I like using some white vinegar when pickling because it gives it that acidic kick that pickles need. But if you don’t have any white vinegar laying around you can always substitute extra apple cider vinegar for the white vinegar.
Iraqi Chicken Scallion Patties with Pickled Mango Tahini
Ingredients for the Chicken Patties:
Ingredients for the Pickled Mango Tahini:
- 2 tablespoons pickled mango sauce (amba)
- 2 tablespoons tahini paste making sure to shake and get some of the thicker paste at the bottom of the jar
- 1 ½ tablespoons water
- ½ lemon, juiced
- 2 teaspoons agave or honey
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
For the Chicken Patties:
- Cut the scallions into 1 ½ inch chunks and place into a food processor, working in batches if necessary. Process until nicely shredded and place into a large mixing bowl. Add the ground chicken, eggs, salt and pepper. Combine well.
- Fill a large skillet 1/4 inch high with oil and set over medium-low heat. Once the oil is hot, scoop 1–1 ½ tablespoon patties of the chicken mixture and spoon them into the oil, pressing each one down so it lays flat. Make sure to space them out evenly and not overcrowd them in the pan. Cook for about 1-2 minutes per side, or until each side is nicely browned. You may need to add more oil in between batches, keeping it at ¼ inch deep.
- Serve warm or room temperature with the pickled mango tahini on the side.
For the Pickled Mango Tahini:
- In a medium bowl, whisk together the pickled mango sauce, tahini, water, lemon juice, and agave. Slowly drizzle in the olive oil, while whisking, until combined. Taste and season with Kosher salt and freshly ground black pepper, as needed.