Wednesday, December 2, 2009

Peshawari Chappli Kabab Pitas

I was a new Arabic shop in Columbia, Olive Cafe, and came across a spice mix for spicy ground beef patties. This mix has a variety of fragrant spices, which were pretty spicy, but in a flavorful way. The patties reminded me of a carnivorous version of falafel. I'm not sure of the proportions, but here's the listing from the package: salt, red chili, coriander, cumin, ginger, garlic, dehydrated onion, pomegranate seeds, fine flour (wheat), black pepper, black cumin, cinnamon, mace, bay leaf, fenugreek leaves, carom, citric acid.

1 lbs ground beef
1 small onion finely chopped
* 1/2 small green pepper finely chopped
1 clove smashed, minced garlic
3 tsp grated ginger
2 eggs
1 package of Peshawari Chappli spice mixture (use less for mild hot flavor)
1 cup vegetable oil

Israeli Salad
1 small cucumber cut into small cubes
3 roma tomatoes cut into small cubes (seeds removed)
1/4 small red onion finely diced
1/3 cup lemon juice
3 tbsp fresh parsley
salt and pepper to taste

Mix all salad ingredients and marinade in the refrigerator for 45 minutes.

Thoroughly combine kebab ingredients (except for oil), cover and refrigerate for 30 minutes. After 30 minutes, warm oil in large fry pan to medium high heat. With wet hands, form thin flat 3 inch round kebab patties. Fry in hot oil until brown and crispy on each side.

Serve in pita with hummus and salad.

*original recipe calls for 3 green chilies, rather than green pepper, but Kyler and I thought it was pretty spicy to begin with. If your stomach can handle crazy spicy food, feel free to sub chilies for green pepper.

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