Persian Traditional Shami Kabab

Shami Kabab is among those dishes cooked with minced meat, such as ”Kotlet” and ”Kabab Tabei (Pan Kebab)”. This popular food, is widely liked in the city of Gilan.

It’s usually served at all meals at the dining table as an appetizer but in many other cities, it is served as the main dish.

Shami kabab is a very easy dish to make as it is made from minced meat marinated with different marinade. This is very delicious and popular among Iranians. Shami kabab is usually molded by different mold, but you can make it shaping using your hands. Shami kabab can be served as a snack or a light meal. This meal is very nourishing as it is made from eggs and meat and in itself makes it very rich in proteins and minerals your body needs to stay healthy. If you want an easy yet tasty snack, go for this one!

Shami Kabab Recipe

As you might guess Shami Kabab is quite popular in different parts of Iran and there are a lot of ways to cook it. Here, you can learn the most common way to cook and prepare this dish.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course, Side Dish

Cuisine persian

Servings 4 people

Calories 320 kcal

Ingredients

  

• 500 grams minced meat
• 1 onion
• 2 cloves of garlic
• 2 eggs
• Salt, pepper and turmeric as much as requires
• Gram Flour as much as requires

Instructions

 

• Grate the onions and the cloves of garlic in a really small shape. Remember to separate the onion from its juice. Mix and knead the grated onions, garlics and meat for a short while. Add the eggs and the salt, pepper and turmeric. Adding some gram flour, knead the whole combination. It should be kneaded enough to reach a satisfying level of consistency.  Use your hands to put the combination into similar shapes and fry them in some oil.

Serving Shami Kabab

This dish is served in many different ways. It can be served with any kind of Iranian bread and eaten as “Loghmeh”s or a baguette can be filled with Shami and eaten as a sandwich. In both situations, raw tomatoes, pickles, lettuce, Sabzi-Khordan and sometimes even French fries are served and eaten next to it. Some ketchup or mayo can make your “Loghmeh” or sandwich much more delicious.

On the other hand, this dish can be served with rice. Some people might find it dry, so frying some tomatoes and topping the rice with that, or preparing some tomato sauce can make this dish much more desirable.

Tips for cooking Shami Kabab

• To make the dish puffier, some people add some baking soda to the ingredients. This is not much recommended because it is unhealthy and it can make the dish taste bitter.
• While cooking the Shami, it might lose its consistency, to avoid this make sure to remove the juice of the onion. But in case, you can also add two tablespoons gram flour to the ingredients