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
Main ingredients Meat, fish and spices
Variations Many variations exist
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 subcontinent. It is a part of Afghan, 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]

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]

Shami kebab literally means Syrian kebab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic. The Shami kebab are also popular in Afghanistan and Azerbaijan. In Urdu, Sham is refers to Syria and also to evening.

Shaami Kebab is one of the many local variants of the Kebab from Afghanistan and India. Some people claim that the Shami Kebab has its origins in the word Sham (meaning evening in Dari, Hindi and Urdu).

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 coriander and 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 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]