Roast Meat and Egg Kebabs
Golden-fried and savory, these Parsi-style kebabs are a unique variation of Scotch eggs, featuring hard-boiled eggs encased in a rich, flavorful dough. The outer shell is crafted from fine breadcrumbs, minced roast meat, grated cheese, and fresh herbs, bound together with butter and milk for a melt-in-the-mouth texture. Finished with a semolina coating and fried in ghee, they offer a delightful contrast between the crispy exterior and the tender egg inside, perfect for a substantial snack or side dish.
Ingredients
- 2 cups Ghee (For deep frying. Originally '0.5 Seer'.)
- 4 ounces Dry breadcrumbs (Originally '0.25 Ratal'.)
- 2 ounces Butter or Suet (Originally '5 Tola' of cleaned kidney fat. Butter is a suitable modern substitute.)
- 1 1/2 ounces Cooked roast meat (minced) (Originally '3.5 Tola'. Use leftover roast meat without gravy.)
- 1 1/2 ounces Grated cheese (Originally '3.5 Tola' Velati Panir (likely cheddar or hard cheese).)
- 1 tablespoon Celery, finely chopped (Originally '1.5 dessertspoon'.)
- 1 tablespoon Parsley, finely chopped (Originally '1.5 dessertspoon'.)
- 1 tablespoon Onion, finely chopped (Originally '1.5 dessertspoon'.)
- 2 teaspoons Lemon juice
- 1 teaspoon Worcestershire sauce (Originally 'Velati sauce'.)
- 1 teaspoon Black pepper, crushed (Heaping teaspoon.)
- 1 teaspoon Salt (Heaping teaspoon.)
- 5 whole Eggs (3 for boiling, 2 for binding/coating.)
- 1/4 cup Milk (Originally '0.25 Pasher'. Use as needed to bind dough.)
- 1/2 cup Semolina (Rava) (For coating. Quantity estimated.)
- 1 1/2 teaspoons Garam Masala (Optional ingredient.)
Instructions
- 1Finely mince the roast meat. Hard boil 3 of the eggs until firm, peel them, and cut them in half crosswise. If using suet, clean it thoroughly and mash it with your hands until it is soft like butter; otherwise, use softened butter.
- 2In a mixing bowl, combine the softened fat (or butter) with the breadcrumbs. Add the minced meat, grated cheese, celery, parsley, onion, lemon juice, Worcestershire sauce, crushed pepper, salt, and garam masala (if using). Mix well.
- 3Beat the remaining 2 raw eggs thoroughly with a fork. Add approximately half of this beaten egg mixture to the breadcrumb mixture (reserve the rest for coating). Gradually add milk while kneading until you form a dough that is firm but pliable, similar to roti dough.
- 4Divide the dough into 6 equal balls. Press into the center of each ball to create a hollow cup shape. Place one piece of the boiled egg inside each hollow. Carefully seal the dough around the egg to create a smooth, crack-free kebab.
- 5Roll each kebab in semolina to coat lightly. Heat the ghee in a large kadhai (wok) or deep pan over medium heat until it smokes slightly. Dip the semolina-coated kebabs into the remaining beaten egg mixture, then carefully place them in the hot ghee. Fry until the bottom is red-brown, then flip and fry the other side until evenly golden and crisp. Remove and drain.