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Persian Shami
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. |
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The copyright for this content entitled "Persian Shami" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by dazito
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May, 2012
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