Shami kebab

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Shami kebab
4th October 2012 Shami Kebab.jpg
Shami Kebab with pasta, served on a bed of cucumbers
Place of origin Punjab, Pakistan and India
Region or state Indian subcontinent
Serving temperature With Tea
Main ingredients Meat, fish and spices
Variations Many variations exist
Food energy
(per serving)
Vary kcal
Cookbook:Shami kebab  Shami kebab

Shami kebab or Shaami kebab (Punjabi: شامی کباب, Urdu: شامی کباب‎, Hindi: शामी कबाब) is a popular local variety of kebab in the Indian Subcontinent. Originally a part of Afghan cuisine, it is now also enjoyed in Indian and Pakistani cuisine [1]s. A variation of the Shaami kebab is also found in Bangladeshi cuisine. It is composed of a small patty of minced or ground meat, (usually beef or mutton in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.[2] Shaami kebab is eaten as a snack or an appetizer. Shaami Kebab is served to guests especially in the culture of Punjab, Kashmir, Uttar Pradesh and Sindh regions

Shami kebabs are a popular snack throughout Afghanistan, India and Pakistan.[3][4] They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma during Eid celebrations.

History[edit]

There are various theories regarding the origin of the Shaami Kebab. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by immigrants from Central Asia, Turkey and Iran.

Preparation[edit]

Shami Kebab ready for frying.

Shami kababs are boiled or sauteed meat (Beef or Chicken) and Chickpea (chana daal) with whole hot spices (Garam masala, Black pepper, Cinnamon, Cloves, Bay leaf), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.[5][6][7]

The cooked meat is then ground in such a way that it should be fibrous and not become a paste. This is then shaped into diamond or round patties, then shallow fried.

Serving[edit]

Shami kebabs may be served with roti along with ketchup, hot sauce, chilli garlic sauce, raita or chutney. Before serving the kebabs it is also common to dip them in a beaten egg mixture and double fry them. They are also commonly eaten in Hyderabad with ordinary rice and/or chapati.

See also[edit]

References[edit]

External links[edit]