Lucknow x Lebanon
Galouti kebab on za'atar pita
Kebabs so soft they need a za'atar crisp to stand on. Small bites, big manners.
170 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original371kcalsame
21 gproteinsame
2 gfibresame
170minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blitz the mince with the papaya, ginger garlic paste, fried onion, spices, kewra, saffron and salt to a smooth paste. Rest in the fridge 2 hours.
- 2Dry roast the besan on low heat for 3 minutes and mix it into the mince.
- 3Brush the pita rounds with olive oil, sprinkle with za'atar and toast on a tawa on medium heat 1 minute a side.
- 4With oiled hands, shape 12 thin patties. Cook in ghee on a tawa on medium heat 2 to 3 minutes a side until deep brown and cooked through with no pink.
- 5Spread 2 tsp minted hung curd on each pita round. Top with a kebab and a mint leaf.
Serve it like this
Line the rounds on a long platter with a dot of mint dahi and a mint leaf on each kebab, and a few onion rings and lemon wedges at the ends.