Shami Kebab (شامی کباب) — Afghan Lentil and Meat Patties

• 180 gred lentils, rinsed (masoor dal; cooks quickly and mashes smooth)
• 700 mlwater
• 150 gyellow onion, finely chopped
• 12 ggarlic, minced
• 10 gfresh ginger, grated
• 2 tspground cumin
• 2 tspground coriander
• 1 tspturmeric
• 0.5 tspblack pepper
• 2 tspfine salt (about 12 g)
• 350 gground beef (15% fat)
• 20 gfresh cilantro, finely chopped
• 10 gfresh mint, finely chopped (optional but traditional in many homes)
• 1egg
• 40 gbreadcrumbs (use fine, dry crumbs)
• 15 mllemon juice
• 90 mlneutral oil (sunflower or canola)

Instructions

1. 1

   Rinse the red lentils until the water runs mostly clear, then drain well. In a pot, combine lentils, water, onion, garlic, and ginger and bring to a boil over medium-high heat.

2. 2

   Reduce to a steady simmer and cook for 18–22 minutes, stirring every few minutes, until the lentils are very soft and the mixture is thick with little free water. If it looks soupy, simmer uncovered for 3–5 more minutes so the kebab mixture won’t be wet.

3. 3

   Stir in cumin, coriander, turmeric, black pepper, and salt, then cook 1 minute to bloom the spices. Transfer the hot lentil mixture to a wide bowl or tray and let it cool for 10 minutes so the egg won’t scramble later.

4. 4

   Add the ground beef to the warm (not hot) lentil base and mix thoroughly with a spoon or clean hands until evenly distributed. Add cilantro, mint, egg, breadcrumbs, and lemon juice, then mix again until the batter holds together when pressed.

5. 5

   Cover and refrigerate the mixture for 15 minutes to firm up and make shaping easier. While it chills, set a plate lined with paper towel near the stove for draining the fried patties.

6. 6

   Divide the mixture into 12 equal portions and shape each into a patty about 7 cm wide and 1.5 cm thick. Press the edges smooth so they don’t crack in the pan, and keep the shaped patties on a tray in a single layer.

7. 7

   Heat 45 ml of oil in a large skillet over medium heat until shimmering. Fry 5–6 patties for 3–4 minutes per side, turning once, until deep golden brown and cooked through.

8. 8

   Transfer the cooked patties to the paper-towel-lined plate and rest them for 2 minutes so the crust sets. Add the remaining 45 ml oil as needed and repeat with the remaining patties, keeping the heat at medium so the centers cook before the crust over-browns.