Persian Shami
-
- 1 pound ground lamb
- 1 pound garbanzo flour
- 3 whole eggs
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground saffron
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 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.
Serves 8.
By Ghamar Khossoussi, for the San Francisco Chronicle, December 3, 2000
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