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Despite the name, shami kabab never sees a grill. Minced meat is mixed with cooked yellow split peas, onion and egg, shaped into flat patties with a hole in the middle and fried until crisp.
They are a picnic favourite in Iran, eaten hot or cold, stuffed into bread with pickles and tomato.
At a glance: makes about 15 patties. About an hour and a quarter. Easy.
Ingredients
- 300g minced lamb or beef
- 1 cup yellow split peas
- 1 onion, grated
- 2 eggs
- 1 tsp turmeric
- ½ tsp cinnamon (optional)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Method
- Simmer the split peas in water for about 30 minutes until soft. Drain well and leave to cool.
- Mash or blitz the split peas, then mix with the mince, onion, eggs and spices. Knead for a few minutes until smooth.
- With wet hands, shape walnut-sized balls into oval patties about 1cm thick. Press a hole in the middle with your finger.
- Shallow fry in hot oil for three to four minutes a side until deep brown.
The hole. The dent in the middle helps the patties cook evenly. It is also traditional.
Too soft? Add a tablespoon of breadcrumbs or chickpea flour.
Where to buy the ingredients. Outside Iran, you can order yellow split peas and turmeric online.
Serve with lavash or barbari, gherkins, tomato and herbs. Cold shami kabab sandwiches are standard picnic food on Sizdah Bedar, the 13th day of Nowruz.
