I was debating whether or not to post this recipe because it uses packets of premixed masalas as opposed to making a blend of spices on my own. I decided to post it though because it's a recipe that I've been using for about 7 years now and I love making these and freezing them to keep handy for unexpected guests. All you have to do is pop a patty out of the freezer, coat in beaten eggs and shallow fry. They taste great served with tamarind chutney and mint chutney.
I'm sorry that I don't have a picture of the finished- fried pattie but every time I make them they end up getting eaten before I rememebr to take a photo.
Mix the boiled potatoes with the cooked meat.
Form into same-sized patties which can then be frozen at this stage.
1 kg boneless meat (beef or lamb)
1 kg potatoes
1 packet of bihari kebab masala
2 tbsp of chapli kebab masala
1 tsp of crushed black peper
Make deep cuts around the core of the cabbage before immersing it into boiling water.
As the outer layers soften, coax them off with tongs one at a time until you have enough for wrapping the ground beef.
Mix in the ingredients for the beef filling.
Shallow fry the cabbage rolls.
Turn over the rolls only once, do not stir them too much otherwise they will come apart.
Beef Cabbage Rolls
1 pound ground beef
1 tsp salt
1/2 tsp black pepper
2 onions, chopped
3 green chilies, finely minced
1/4 bunch of parsley, chopped
juice from one lemon
2 tbsp butter
1/2 cup ketchup
Serve with couscous or rice.
This is a recipe for shami kababs made from scratch. Shami kababs are probably my favorite type of kabab with a mix of beef and chana daal (split bengal gram). This recipe uses a number of aromatic whole spices, which give them a lot of flavor. Next time that I make these though I will probably grind up the spices before adding them to the pot because grinding them up at the end resulted in a few chunks of whole spices in the mixture that I had to sift through and pick out which wasn't fun.
Other than that little mishap, these were amazing. The kebabs can be formed and frozen so that you can make a large bunch and freeze them for when unexpected guests pop in or for a quick dinner. All you have to do is pull them out of the freezer, coat with beaten eggs, and shallow fry them on a medium high heat skillet.
1 lb boneless beef, 1 inch cubed
1/2 cup channa daal, presoked for 1 hour
2 red onions, sliced
7-8 cloves garlic
2 inch ginger, sliced
7 dried red chilies
1 bay leaf
10 black peppercorns
10 whole cloves
2 cinnamom sticks
2 black cardamoms
10 green cardamoms
1 tsp whole cumin (zeera)
1 tsp whole corriander (dhania powder)
1 tsp salt, or to taste
4 cups water
1 egg, for binding the kababs together
more eggs for coating before frying
Serve with chutney
This flatbread with minced meat is known as lamachun or Turkish Pizza. You can fill these with some fresh lettuce, onions, lemon juice and sriracha and wrap it up into a roll to serve. This recipe is from xawaash and there's a great video you can watch that shows the instructions step by step here.
Lamachun (Turkish Pizza)
2 cups (280 g) All-purpose (plain) flour
1 tsp (5 mL) Instant yeast
1 Tbsp (15 mL) Sugar – Or to taste
¼ tsp (1.25 mL) Salt
½ cup (118 mL) Water (lukewarm)
3 Tbsp (45 mL) Olive oil
¼ Yellow bell pepper
1 Medium Tomato
1 Small Onion
1 Green onion
3 Garlic cloves
½ bunch Fresh parsley
¼ Red bell pepper
¼ Green bell pepper
½ lb (225 g) Ground beef – Or lamb or both
1 tsp (5 mL) Salt
½ tsp (2.5 mL) Ground black pepper
1 tsp (5 mL) Paprika
3 Tbsp (45 mL) Olive oil
1 Tbsp (15 mL) Tomato paste
1 tsp (5 mL) Sumac (optional)
1 Tbsp (15 mL) pomegranate syrup (optional)
Serve with a salad of your choice and roll the lahmcun. Enjoy!
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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