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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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By Ghamar Khossoussi, for the San Francisco Chronicle, December 3, 2000 Ingredients:
1 pound ground lamb |
1 pound garbanzo flour |
3 whole eggs |
1/4 teaspoon cinnamon |
1/8 teaspoon ground saffron |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup vegetable oil |
Directions:
1. Massage (mix) the meat with your fingers for 10 or 15 minutes. Add eggs and mix 3 more minutes. Add cinnamon, saffron, salt and pepper and continue to massage the mixture until sticky. Form into patties with a hole in the middle, like a donut.
2. Fry slowly in vegetable oil until golden brown, turn and fry other side. Remove from oil and drain on paper towels.
3. Note: Size of patties is up to the cook; some people like shami small, some larger.
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