Shami Baboli Recipe | Beef and chickpeas cutlet
Shami is one of the best choices for evening meals and dinner, as well as for making sandwiches. Different types of Shami are cooked in Iran. The common feature of all Shami is the meat. However, every kind of them is flavored with their special spices. One of the most popular Shami is the Shami Baboli, which originated from Mazandaran, Iran.
|Ingredients for four people|
|Herb (Mint, coriander, leek, garlic leaves)||400 g|
|Salt||2 tsp (or to taste)|
|Black pepper||1 tsp|
|Red pepper||¼ tsp|
Shami Baboli Recipe
Scrub potatoes well and remove any eyes and peel them. Place the potatoes and chickpeas in a pot filled with water and bring the water to a boil. Then reduce the heat and simmer the potatoes and chickpeas uncovered for 30 to 40 minutes. You can add a pinch of turmeric to give them a pleasant yellowish color.
Peel the onions and coarsely chop them. Put a pan on the heat and add two tablespoons of oil. Then sauté the onions with chopped beef for 4 minutes in oil over medium heat.
Add turmeric, black pepper, red pepper, and cinnamon to the meat and stir them for a few more minutes.
Sauté until the color of the meat changes and the onions become softened. Then add 4 cups of water to the pot to cover all the meats. When it starts boiling, turn the heat to low and let it cook. Do not add salt to the meat at this stage. Adding salt to meat during cooking will slow down the cooking of meat.
Drain the potatoes and chickpeas after they become softened. Drain the meat after an hour.
Now you have to blend the meat, potatoes, and chickpeas well. You can use a food processor or a meat grinder. Of course, traditionally, they smash the cooked meat and chickpeas to make them uniform.
Add chopped herbs, walnuts, salt, and spices. Then mix the ingredients well by hand until they are smooth and uniform.
Add egg to the mixture. The egg will make the Shami ingredients stick together better, making them puffy and tender. Mix the ingredients well with our hands till they are combined and uniform.
Put a suitable pan on low heat and add some oil. Let the oil get hot; this will help the Shami not stick to the pan and use less oil. Then, take a little bit of the mixture, about the size of a small tangerine, and shape it with our hands. It should have about 5 millimeters in thickness. You can make a hole in the middle of the Shami, which helps it to be cooked better. Then put it in the pan.
Finally, after the Shami get cooked, put them in a suitable dish. You can serve this crispy and delicious Shami Baboli kabab with bread and some pickles and ketchup. Enjoy your meal.
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