Shami Kabab is an old and delicious Iranian appetizer made from minced meat and potatoes. This dish is loved by children and adults because of its unique taste and is cooked in different ways and flavors in all cities of Iran.
Persian food is easy to prepare, and you don’t need any cooking skills to make this delicious dish. However, to improve the taste and consistency of this dish, it is better to proceed according to the principles of cooking and observe the necessary points.
Cooking this Iranian food produces a unique aroma and smell that covers the entire space of the house.
Difference between Kotlet and Shami Kabab:
Shami is a delicious and popular dish that can be served as an appetizer or main dish for dinner or lunch.
There are many differences regarding how to prepare dinner. The main question that most people ask themselves after hearing the name Shami is “Is Shami Kabab the same as Kotlet?”
This doubt is mostly because these two foods have different origins, but after entering Iran, both of them changed, and with time, they have become similar to each other.
The ingredients and preparation method of this patty is similar to Kotlet Goosht but chickpeas or chickpea flour are used in this food.
For this reason, it is also called Shami Nokhodchi. Kotlet consists only of potatoes and minced meat.
Now stay with the cooking section of Meals Cook to introduce you to how to cook a professional shami with a special taste.
A detailed definition of this traditional Iranian food is collected from the Wikipedia site, which is very important.
Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It is a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines.[1] It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices.
Persian Shami recipe
For: 4 people
Preparation time:15 minutes
Coking time:25 minutes
Ingredients:
Minced meat | 0.7 pound |
Egg | 1 pc |
Medium potatoes | 2 pcs |
Medium onion | 1 pc |
Chickpea flour | 1 to 2 tablespoons |
Salt | as needed |
Black pepper | 1/3 teaspoon |
Turmeric powder | half a teaspoon |
Oil | as needed |
Instruction:
1. Grating potatoes:
Start the recipe for this food by peeling potatoes. Next, choose a suitable bowl and grate the potatoes inside the bowl using a fine grater.
2. Grating the onion:
Next press the grated potatoes well with your hands to remove their excess water and then remove the water from the bowl.
Peel the onion and grate it with a fine grater then take the onion juice by hand and mix it with potatoes.
For the ingredients of this food to not be loose it is better to take the onion and potato juice well.
3. Adding minced meat with spices and salt:
Continue the process of cooking this appetizer by adding the minced meat to the bowl containing the onion and potato and then pour the specified amount of black pepper turmeric powder and some salt into the bowl.
4. kneading the ingredients:
At this stage, you have to knead the ingredients in the bowl well with your hands so that they are uniform and the ingredients of these Iranian patties are obtained.
Next, add a spoon of chickpea flour to the ingredients and continue kneading the ingredients for 5 minutes.
5. Adding chickpea flour:
Adding chickpea flour will make the mixture of this dish well combined and then add an egg to the ingredients and knead well until the egg is incorporated into the ingredients.
Kneading ingredients is very important and must reach full consistency for cooking.
6. Putting the mixture in the refrigerator:
For this Iranian patty to be delicious it is better to cover the bowl with cellophane and put it in the refrigerator so that it tastes better the cold makes the texture of the ingredients fall apart during frying and it has a great effect on the taste of this appetizer.
7. Preparing the pan:
Now it’s time to take the ingredients of this delicious dish out of the fridge. Next put a suitable pan on low heat and add oil to it until it heats up well.
8. Frying :
Now it’s time to take a size of a walnut and spread it with your hands and then put it in the pan. In the same way, fill the pan with these ingredients as much as possible.
9. Amount of frying:
First, wait until the bottom of the Shami is fried well and catches itself, and then turn them over so that both sides of them are fried well and take them out of the pan.
10. Food preparation:
Your food is ready and along with this dish you can chop some tomatoes into rings and fry them in a pan with salt and black pepper and enjoy this hearty and delicious appetizer.
What should we eat with this meal?
1 | Persian Shami is served with Persian rice, Sangak Bread, or Lavash bread. |
2 | Khiar Shoor, tomatoes, and Zeytoon Parvardeh are used as side dishes. |
3 | As a drink, you can also use Iranian Doogh, which is a drink from the dairy category. |
Ingredients for special sauce:
Onion | 1 pc |
Tomatoes | 4 to 5 pcs |
Vinegar | 4 tablespoons |
Sugar | 1 tablespoon |
Garlic | 2 cloves |
Tomato paste |
2 tablespoon |
Instruction:
A recipe is not complete without sauce. To prepare sauce proceed as follows:
1. Fry the tomato paste and onions in some oil. Add some turmeric powder while frying.
2. Peel the tomatoes and puree them with garlic and some pepper in a blender.
3. Add the tomato mixture to the onions in the pan.
4. Add vinegar and sugar to onions and tomatoes.
5. Let the ingredients boil and thicken.
6. Your sauce is ready. Depending on your taste and preference, you can put these kebabs in the sauce to boil for a few minutes and get its taste. You can also serve separately.
Additional tips:
- Pay attention to the amount of minced meat to make this food. Because more meat than other ingredients makes this hard and dry.
- You can easily use breadcrumbs or ground baguette powder for the consistency of this Persian cuisine texture.
- It is better to know that the amount of adding spices to this dish is a matter of taste and you can do it according to your taste.
- The best meat for making Persian Shami is veal because it has less fat.
- Before frying let the oil heat up well.
- Remember that the ingredients of this dish rest longer in the refrigerator as a result, it tastes better and is fried better.
FAQ :
1. How can we have a crispy shami kabab?
After you have grated the potatoes wash them in cold water and squeeze them with your hands to remove the water. Adding flour also helps to make them crispier.
2. Why do we have to put the ingredients of shami kabab in the refrigerator for an hour?
This action allows minced meat to rest and the taste of all the ingredients can be mixed.
3. What is served with Persian Shami?
Middle Eastern patties are served with Zeytoon Parvardeh, Mast o Khiar, Torshi Seer, Torshi Liteh, Torshi Albaloo, Sabzi Khordan, and Persian doogh.
4. Can I freeze this?
Yes, You can freeze this for 1 month.
5. Is this food healthy?
Yes, this food has a lot of protein due to the presence of mutton and potatoes.
Did you like this recipe?
- Please share your experience with making shami Persian food.
- If you are looking for vegetarian food, I suggest this glazed without meat.
- In the comments, you can ask me questions about the Persian Shami recipe. I will answer your questions as soon as possible.
- if you make this sweet and love the taste of it, please share your pic and video with us on Facebook & YouTube.