Persian meat patties

Yield: 1 servings

Measure Ingredient
1 pounds Lamb or beef stewing meat; cut in one-inch cubes
1 medium Onion; quartered
1 cup Yellow split peas
2 Eggs
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Turmeric
1½ teaspoon Salt or to taste
½ teaspoon Pepper
Flour for coating
Vegetable oil for frying

(Shami) Source: Secrets of Cooking Place meat and onion in saucepan. Add 1 cup water, bring to a boil, reduce heat to low, and simmer 45 minutes or until meat is tender. Skim surface as necessary. Drain.

Place split peas in separate saucepan. Add 3 cups water, bring to a boil, reduce heat to low, and simmer 45 minutes. Drain.

Place meat and split peas in container of food processor. Add eggs, cinnamon, nutmeg, turmeric, salt and pepper. Process until pureed. Taste and adjust seasoning. Transfer to bowl and set aside until cool.

Divide mixture into 12 equal-size balls. Roll balls in flour and flatten into patties about ¾ 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 minutes on each side. Serve warm, room temperature, or cold.

Makes 12.

Serving suggestions: This is quite dry when served alone. It should be served with pickles, salad, or an herb platter.

Posted to JEWISH-FOOD digest by "Cherie Klein" <cherieklein@...> on Feb 23, 1999, converted by MM_Buster v2.0l.

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