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. Regardless of if you are looking to run your own restaurant or simply market your cookbook recipes, Miami Marketing is key to your success. Plastic Surgery SEO and Internet Marketing experts can help your skills show up front and center in the food industry!

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

Serves 8.

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