Shami Kabab

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • The same ingredients as in the preceding recipe, and 1 or 2 eggs.


After having steeped the meat in the condiments, mince it finely and bind with the eggs and shape into small round flat rissoles or cakes. Fry in butter to a golden colour and serve with Chapati.