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Ugandan Kababs
Method
- Mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. (dipping sauce).
- Set dipping sauce aside.
- Soak bread slices in water for 3 minutes.
- Remove from water, and squeeze out excess moisture.
- Crumble into a large bowl.
- Mix in eggs and Worcestershire sauce.
- Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper.
- Add ground beef, and work in with your hands until well mixed.
- Roll mixture into balls the size of walnuts.
- Heat 3 cups of oil in a large, deep, heavy bottomed frying pan at 375 degrees F.
- Cook meatballs in hot oil until brown and crispy, about 3 to 4 minutes.
- To check for doneness, cut one in half to see if cooked through; it should be cooked in the center.
- Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain.
- Serve hot or cold with dipping sauce.
Ingredients:
2 pounds - ground beef
1 cup - plain yogurt
1 - small jalapeno pepper, seeded and finely chopped
3 tbsp - chopped fresh parsley
3 slices - whole wheat bread
3 - eggs, beaten
1 tbsp - worcestershire sauce
1 1/2 cups - dry bread crumbs
1 cup - canned, deep fried, dried onions
3 cloves - garlic, minced
2 tbsp - minced fresh ginger
1/2 tsp - ground cumin
1/2 tsp - coarsely crushed coriander seed
4 tbsp - chopped fresh parsley
1 - large jalapeno pepper, seeded and finely chopped
3 cups - vegetable oil, for frying
1/4 tsp - salt
2 pounds - ground beef
1 cup - plain yogurt
1 - small jalapeno pepper, seeded and finely chopped
3 tbsp - chopped fresh parsley
3 slices - whole wheat bread
3 - eggs, beaten
1 tbsp - worcestershire sauce
1 1/2 cups - dry bread crumbs
1 cup - canned, deep fried, dried onions
3 cloves - garlic, minced
2 tbsp - minced fresh ginger
1/2 tsp - ground cumin
1/2 tsp - coarsely crushed coriander seed
4 tbsp - chopped fresh parsley
1 - large jalapeno pepper, seeded and finely chopped
3 cups - vegetable oil, for frying
1/4 tsp - salt
RECIPES BY REHANA KHAMBATY
