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Nargis Kabob is one of those dishes that just looks beautiful in any dinner spread, and goes well with whatever assortment of food there is. One of my aunts used to always prepare this dish for parties, I remember watching her as she would carefully cut in half each meatball revealing a surprise boiled egg inside.  My mom says in Afghanistan Nargis Kabob was a fancy and prestigious dish not just because of its taste, but mostly because of the ingredients used. Both meat and eggs were very scarce for the average Afghan family, and for a person to have the luxury to stuff a meatball with a boiled egg made a statement in itself. Nowadays these are both easy ingredients to access making this a dish that can be enjoyed by many.

Nargis Kabob and Shamee Kabob have a similar cooking method as they are both fried kabobs. For both you use a food processor and something to bind the meat such as flour, baked potatoes, or even canned chickpeas.  Seasoning and spice is very important in this dish, since the boiled egg has very little flavor. I always prepare the kabob and cook a small piece just to taste the spice, if needed you can always add more. While Afghan food is not spicy, this dish in particular tastes good if you add a little spice to the meat mixture.

10 small boiled eggs
2 lb Ground beef or Lamb
2 cups of Flour (may need more)
½ small onion finely minced
¾ cup coriander powder
½ cup red chilli powder
2 teaspoons cumin
½ teaspoon ginger
2 tablespoons minced garlic
1 tablespoon salt
4 tablespoons black pepper

1-) Boil the 10 eggs, let them cool, peel, rinse and dry.

2-) Combine the ground beef/lamb, minced onion, garlic, spices and seasoning all in one bowl.

3-) Take a chunk (about a handful) of the meat and place in food processor with a little bit of the flour mixture. Process until the meat mixture sticks together and almost resembles a dough-like mixture and clumps together in the processor.

4-) Repeat this process of taking a chunk of the meat and some flour. Once you have done this with all of the meat, combine all of the mixture in a bowl.

5-) Heat oil in a deep saucepan to about medium-high temperature. Test the oil with a little clump of your meat mixture, your oil is ready if the meat dropped in rises to the top and begins cooking.

6-) Now take a boiled egg and a small amount of the meat mixture. Carefully form the meat mixture around the boiled egg, make sure you don’t have too much meat and keep it a thin layer around the egg. I usually start with a lot of meat and carefully take it off as I am forming the meatball, just until I have the egg covered with a thin layer.

7-) Place the meatball carefully in the oil and let deep fry for about 5 minutes, or until the outside is golden brown. If your meatball opens up while frying, coat the meatball with a little whisked egg whites right before cooking in the oil.

😎 These kabobs are best when served at room temperature.