Hareesa Seekh Kabab Recipe

Hareesa is a North African dish traditionallyharissa is used with cooked meats such as kebabs, served with couscous and is used as a condiment today learn how to make a special tradfitional recipe of Hareesa Kabab by cooking expert Zubaida Tariq and enjoy the taste of tradition.
Hareesa Seekh Kabab
Recipe Ingredients

  • Undercut beef (small pieces) ½ kg
  • Boiled wheat ½ cup
  • Boiled rice ½ cup
  • Yellow lentils ½ cup
  • Red chili powder 1 tbsp
  • Turmeric 1 tsp
  • Salt as required
  • Yoghurt ½ cup
  • Ginger garlic paste 1 tbsp
  • All spice powder 1 tsp
  • Finely chopped onion 2
  • Oil 1 cup
  • For bhagar:
  • Onions 3
  • Finely chopped ginger a few strands
  • Finely chopped green chilies 4
  • Finely chopped mint 1 bunch
  • Finely chopped coriander 1 bunch
  • Lemon 3
  • All spice powder 1 tsp
  • Roasted and ground white cumin seeds 1 tsp
  • Oil as required
  • For kababs
  • Mince ½ kg
  • Roasted chickpeas 2 tbsp
  • Bread slices 2
  • Seekh kabab masala 2 tbsp
  • Yoghurt 1 tbsp
  • Raw papaya paste 1 tbsp
  • Oil as required
  • Salt to taste
Recipe Method

  1. Firstly, grind boiled rice, boiled wheat and yellow in a blender. Then boil the undercut with salt until tender and then chop in food processor.
  2. Now heat oil in a skillet and sauté onions in it until golden brown,
  3. Blend these onions with yoghurt in a blender and put them back in the skillet and saute lightly.
  4. Now add in ginger garlic paste, ground all spices, red chili powder and turmeric and cook.
  5.  Now add in the chopped meat along with the ground rice mixture and let it cook
  6. . To make kababs, take mince, roasted chickpeas, bread slices, seekh kabab masala, yoghurt, raw papaya paste, oil and salt and chop them. Together in a  food processor
  7.  Shape the mixture into seekh kebabs and shallow fry in hot oil.
  8. When serving, dish them out on a platter and garnish with mint, coriander, green chilies, all spice powder, roasted and ground white cumin seeds and a bit of ginger strands. Now make bhagar by heating oil and browning onions in it. Take the onions out and pour the temper over the kababs.
  9. Just top with brown onions and serve.

Related posts:

About dua

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.