I know, theres nothing indian about this dish. I’m not even sure who created it, but what i do know is i’ve been eating this dish since i was a child. It’s easy, delicious, and fulfilling.
My Family’s Kabeb Hindi
Not sure why this is called kabeb hindi, but it's been in my family forever and it's DELICIOUS
Ingredients
- 500 g finely minced beef ask butcher for mad2ou2a
- 1.5 tsp salt
- 1 tsp all spice
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1.5 kg yogurt, laban, can be cow or goat
- 1 egg
- 1.5 tbsp corn flour
- 6 tbsp tahini paste
- 1 lemon squeezed
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup pine nuts
Instructions
- Mix the meat with the salt and spices, make sure you mix the meat very well to evenly mix the spices
- Form the meat into small meatballs. The smaller the yummier in my opinion. This recipe doesn't need large meatballs
- In a large skillet, place the butter and oil, heat them well, fry the meatballs in batches. Reserve the juices that are in the pan
- In another pot, strain the yogurt. Add the egg and cornflour
- Turn on the heat and do not stop mixing until the yogurt starts to bubble, i mean it, do not stop or else your yogurt will spoil
- Once the yogurt bubbles, turn the heat down
- In a separate bowl mix the tahini with the lemon juice, it will curdle
- Add a few tbsp of hot yogurt to the tahini mix, mix them well and drop them into the yogurt mix. Whisk them VERY well until the yogurt is smooth and there are no lumps
- Add the meatballs with all the juices, bring the yogurt meatball mix to a boil
- Let it boil over a couple of times and turn the heat off
- Fry the pinenuts in some olive oil, once it gets golden brown remove it off the heat and pour into yogurt mix
- Serve immediately with some rice on the side or just as is
Notes
This can be easily stored in the fridge for up to 3 days. When you want to reheat, if the yogurt is too thick add some water to it
This looks delicious!!