Peshawari kabab
by #Roohi Ahmad
Beef Qeema 2 lbs 93%
Adrak Lassan 1 tbsp
Salt 1 1/2 Tsp
Crushed Red chilies 1 tbsp
Crushed whole Dhania 3 tbsp
Crushed whole zeera 3 tbsp
Cilantro 1/2 cup
Green chilies chopped 6
Anar Dana 2 tbsp ( I used Sumac)
Chopped tomatoes 4
Chopped onions 2
Maize 1/2 cup ( cornmeal)
Scrambled eggs 2
( I don’t know what the use of scrambled eggs but she said so I put and it tastes divine)
Adrak chopped 1tsp
Oil for frying
1 tbsp butter (for frying it’s optional since I didn’t have bone marrow )
Method
In a bowl mix everything along with qeema and spices and scrambled eggs and leave for 5 mins (not too many tomatoes and onions will leave water )
Shallow fry kababs on medium heat and enjoy
More pictures in comments
Tips
1.. Muska wrote 4 tbsp of Dhania and 4 tbsp zeera I put 3 tbsp, for me it was perfect she didn’t write abt Adrak Lassan But I put 1 tbsp ( will double check with her)
2..make sure fry with less oil not too much no deep fry I put 2 tbsp butter for taste since I saw in Peshawar they use to put bone marrow in the middle
3..I only make chicken Chapli kababs which I shared last year on KCH never ever tried in the beef cause for me it’s not very presentable and whenever ppl make they make it soo dark & burnt I can’t eat
I fried on low heat that's why mine looks good and didn’t get dark
4.. in 2 lbs I made 14 pieces of this size & fried them for 10 mins