Persian Shami

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
  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.

Note: Size of patties is up to the cook; some people like shami small, some larger.

Serves 8.


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By Ghamar Khossoussi, for the San Francisco Chronicle, December 3, 2000

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