Kabab Kishmish (Raisin Kabab)

Kabab Kishmish (Raisin Kabab)

Prep time: 15 mins
Cook time: 1 hr
Ready in: 1 hr 15 mins
Yields: 20 kababs

INGREDIENTS

5 medium potatoes washed

For rice
1 cup rice
1½ cups water
½ teaspoon salt

For filling
2 tablespoons oil
2 tablespoons finely chopped onions
2 cups raisins

For kababs
2 pounds ground beef
1 large onion peeled and grated
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon ground black pepper
2 eggs
8 ounce bread crumbs
½ cup oil

INSTRUCTIONS

Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.

Add rice, 1½ cups water and ½ teaspoon salt to a small pot. Bring to a boil. Lower heat to medium low. Cover, cook for 15 minutes. Take off heat. Set aside to cool.

Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.

Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl. Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.

Pour bread crumbs into a shallow bowl. To form the kababs, take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture. Shape into ½-inch thick round kababs. Coat with bread crumbs. Repeat until all the meat mixture is done. Wetting hands in a bowl of warm water before forming the kababs prevents the meat mixture from sticking to the hands.

Heat 1/2 cup oil in a large nonstick skillet over medium heat. Brown the kababs on both sides, about 4 to 5 minutes per side. Transfer to a baking sheet.

Preheat oven to 350 degrees. Bake kababs in the oven for 40 minutes, turning them over half way through baking. Kababs can be served hot or cold.

Kabab Kishmish (Raisin Kabab)

Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.

Add rice, 1 ½ cups water and ½ teaspoon water to a small pot. Bring to a boil. Lower heat to medium low.

Cook, covered for 15 minutes. Take off heat. Set aside to cool.

Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.

Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl.

Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.

Take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture.

. Shape into ½-inch thick round kababs. Coat with bread crumbs.

Repeat until all the meat mixture is done.

Heat 1/2 cup oil in a large nonstick skillet over medium heat. Add the kababs.

Brown the kababs on both sides, about 4 to 5 minutes per side.

Transfer to a baking sheet.

Bake kababs in the oven for 40 minutes, turning them over half way through baking.