Koofteh Berenji (Rice Meatball) Khoreshte Esfenaj (Spinach Stew)
Nov 12

Shami is very similar to Kotlet (in my opinion anyhow) and is pretty good eaten alone or with bread. The most popular Shami is Shami Aarde Nokhodchi, which as its name implies is mainly made with chickpea flour. I typically buy the chickpea flour from International or Persian grocery stores.

Shami

Shami

Ingredients (for approximately 16 -18 patties):
approximately 1 lb ground beef
300 grams chickpea flour
1 medium onions — both need to be grated
1/2 teaspoon Baking soda
salt/pepper
1 cup cold water
oil

Directions:

Shami - Mixing the ingredients

Shami - Mixing the ingredients

In a bowl mix the grated onions with some salt and pepper. Dissolve the baking soda in 1 cup cold water and then add it into the bowl and mix the contents. Add the aarde nokhodchi (chickpea flour) and the ground beef into the liquid mixture and using your hand thoroughly mash the contents up. If the mixture seems to dry you can add some more water.

Shami - frying

Shami - frying

Add oil to a frying pan and heat it up (set stove top to medium heat). Take amounts (tangerine sized) of the mixture and form into a round ball, then flatten into a round shape in your hand. Form a small hole in the center and then place in the frying pan. Once one side is fried and has a golden brown color, flip the Shami (patty) over and fry the other side as well. Repeat process until all the patties are fried.

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