lebanese kabab

Lebanese Kabab

Ingredients:

Beef Boti: 1/2 kg

Garlic Paste: 1 1/2 tablespoons

Ginger Paste: 1 1/2 tablespoons

Salt: 1/4 teaspoon

Black Pepper Powder: 1/2 teaspoon
Sugar: 1/2 teaspoon
Soya Sauce: 1/4 cup
Potato: 3, medium to large size
Spaghetti: 1/4 cup (broken to 1"-1.5" in size, uncooked) 
Egg: 1-2 (for dipping the Kabab)
Bread Crumbs: 2 cups (for coating the Kabab)
Oil for deep frying

Additional seasoning: (IF REQUIRED)
Salt: 1/4 teaspoon or to taste
Black Pepper Powder: 1/2 teaspoon or to taste
Soya Sauce: 3-4 tablespoons or to taste

Method:

In a bowl put beef Boti, garlic paste, ginger paste, salt, black pepper powder, sugar and soya sauce. Mix roughly with hands and now fill enough water, covering the Boti. Boil on high flame and when water starts boiling, reduce to low and boil till Boti is thoroughly cooked. It should be so well boiled that you can easily mash the meat with hands. 

Once you reach this point, increase heat n reduce water till only around 2 tablespoons of water is left. Remove from heat. Let it cool a bit. Now finally shred the meat with hands in the same cooking pot.

In another pot, boil potatoes till well done. Mash and keep aside. 

In another bowl, boil spaghetti with salt and 1 tablespoon oil. When cooked, drain out water and run tap water on spaghetti so that they don't get sticky. 

Now add mashed potato in the shredded meat and mix well with hands. Now add the boiled spaghetti and combine all the 3 things well. Taste the mixture and IF REQUIRED, then add additional seasoning or adjust seasonings according to your taste. 

Now give desired shapes to kabab (I prefer these to be on oval shape). Normally I end up making 24-26 Kabab in 1/2 kg meat. 

Beat egg with a pinch of salt n black pepper in a bowl. In a plate, put bread crumbs. Now dip these Kabab in egg and then coat it well with bread crumbs. 

Heat oil in a deep wok and deep fry them on medium flame till golden brown. Serve hot with ketchup.