25-05-2020 di redazione
Kebab is a word of Arabic origin now known throughout the world.
But every country has its own recipe for these meatballs.
Here is the recipe of the Swahili coast, for this very popular dish that is never missing in the diners from Lamu to Ukunda.
1 teaspoon ground black pepper
1 teaspoon of ground cumin
1 teaspoon of turmeric powder
1 pilipili (green chili)
250gg minced meat (kima)
1/3 cup of water
6 tablespoons of breadcrumbs
Blend the ingredients, except the minced meat and breadcrumbs.
Now add the minced meat.
If the mixture is not moist enough add a drop of milk or yoghurt, if it is too much
wet, add a little breadcrumbs.
Form the meatballs, not round but bigger and longer in the kebab style.
Now place a frying pan on a stove at medium heat and add seed oil.
Once the oil is hot, add the kebabs.
Cover the kebabs and leave to cook for about five minutes, but check occasionally.
Once cooked on one side, turn them in the pan and cover, let it simmer for another 5 minutes or so.
Once ready you can dry them in the oven, stabbing them with a large toothpick to take them better.
Serve with a sauce of yogurt, lime, onion and coriander or with a tamarind chutney.
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