Persian Shami
From aussie_meat_pie 15 years ago
- 25 minutes to make
- Serves 8
By Ghamar Khossoussi, for the San Francisco Chronicle, December 3, 2000
Ingredients
- 1 pound ground lamb shopping list
- 1 pound garbanzo flour shopping list
- 3 whole eggs shopping list
- 1/4 teaspoon cinnamon shopping list
- 1/8 teaspoon ground saffron shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 cup vegetable oil shopping list
How to make it
- Massage (mix) the meat with your fingers for 10 or 15 minutes. Add eggs and mix 3 more minutes. Add cinnamon, saffron, salt and pepper and continue to massage the mixture until sticky. Form into patties with a hole in the middle, like a donut.
- Fry slowly in vegetable oil until golden brown, turn and fry other side. Remove from oil and drain on paper towels.
- Note: Size of patties is up to the cook; some people like shami small, some larger.
The Rating
Reviewed by 5 people-
different bet its delicous high5 for posting and sharing
momo_55grandma
in Mountianview loved it
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Hola Aussie-meat-pie: Well another 5. Goza la vida! (Enjoy life!)
elgourmand
in Apia loved it
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