Kabab or Kebab whatever you want to call it’s up to you. The name does not differ the dish as it the pronunciation that spelled in different countries. The authenticity of the dish is never gone. With the name of kabab, we refer to a variety of dishes, made in different ways, and created at different times at different places.
Kabab is a meat dish that is cooked on a skewer. It has minced lamb, marinated in a variety of spices, grilled on a tandoor/oven and served with green chutney and onion rings. Juicy tender kabab melt in the mouth and has the richness of flavor. Traditionally kabab is made from mutton or lamb.
History Of Kabab
Mostly people kabab was originated in India because their many Mughal emperors who ruled and given many eminent dishes to India from their royal kitchen. But these tender juicy kabab are brought to India by Afghan plunderers and invaders. But the pre-Mughal Kebab was more about marinade and meat-being more of rustic chewy chunks, char-grilled in open ovens. While Mughals evolved into a delicacy, that was soft and succulent, made richer with aromatic spices and dry fruits.
Kabab was originated in the Middle East. As in prehistoric times, animals are cooked in earthen ovens which spread all over in Europe and the Middle East. Kabab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Turkey. While it also said that kabab was originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open-field fires.
The name was firstly discovered in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kabab is stated as a food item. The combination of juicy meat, sliced from a rotating skewer, with all the trimmings and optional chili sauce. There is numerous variety of kababs. But there is some kabab which gained popularity all over the world.
Being a vegetarian I only tried veg kabab and I am sharing one my favorite kabab recipe. It is the tasty kabab made from lentil. It is shallow fried in the pan rather than grilling.
Read More : A WELL KNOWN STREET FOOD : PAV BHAJI
Masoor Kabab Recipe
- Potato 2
- Masoor Dal (Whole), soaked for at least 6 hours1 cup
- Cumin seeds 1 tsp
- Onion 1
- Green Chilli 1
- Garlic 4 clove
- Ginger 1 inch
- Red Chilli powder1 tsp
- Garam masala powder 2 tsp
- Chaat masala 1 tsp
- Salt, to taste
- Sunflower Oil
- In a pressure cooker boil the potatoes.
- Now cook soaked masoor dal with 2 cups of water, salt to taste for at least 6-8 whistle.
- Drain out the excess water and you can use the water that has been drained out for your dals, curries, etc, to give your dish a healthy touch.
- Mash the masoor dal also coarsely and them along with the potatoes and mix well.
- Heat a saucepan with oil, add cumin seeds and allow it to crackle for few seconds.
- Add chopped garlic, ginger, and saute until they soften. Add onions and green chili and saute until the onions turn translucent.
- Add red chili powder, garam masala powder, chaat masala, salt and stir it.
- Add mashed potato and masoor dal and slowly mix well until all the masala is evenly coated. Keep mixing until the kebab mixture combines.
- Leave it to dry and switch off the heat. Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them. Do the same for the rest of the mixture.
- Heat a flat skillet with 3 tablespoon oil, add the kebabs slowly, and keep turning it over until it crisps up evenly on all the side.
- Serve it with green chutney or sauce.