Ingredients
- 1 lb Lamb or possibly beef stewing meat, cut in one-inch cubes
- 1 med Onion, quartered
- 1 c. Yellow split peas
- 2 x Large eggs
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Turmeric
- 1 1/2 tsp Salt or possibly to taste
- 1/2 tsp Pepper
- Flour for coating
- Vegetable oil for frying
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Persian Meat Patties
Servings: 1
Directions
- (Shami)
- Place meat and onion in saucepan. Add in 1 c. water, bring to a boil, reduce heat to low, and simmer 45 min or possibly till meat is tender. Skim surface as necessary. Drain.
- Place split peas in separate saucepan. Add in 3 c. water, bring to a boil, reduce heat to low, and simmer 45 min. Drain.
- Place meat and split peas in container of food processor. Add in Large eggs, cinnamon, nutmeg, turmeric, salt and pepper. Process till pureed. Taste and adjust seasoning. Transfer to bowl and set aside till cold.
- Divide mix into 12 equal-size balls. Roll balls in flour and flatten into patties about 3/4 inch thick. Make hole in centre of patties to resemble doughnuts. Sprinkle surface of holes with flour to hold shape.
- Heat oil in large skillet, fry 2 min on each side. Serve hot, room temperature, or possibly cool.
- Makes 12.
- Serving suggestions: This is quite dry when served alone. It should be served with pickles, salad, or possibly an herb platter.
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