Karachi Bun Kabab

It’s reveal day for the Muslim Food Blogger Challenges! This month’s challenge was to share a recipe for Pakistani food (and to say I was thrilled would be an understatement). I was especially excited because although at first I didn’t know exactly what recipe I wanted to share, I knew that I wanted to share something that would be special to not only Pakistan, but to the city of Karachi (my family hails from this part of Pakistan).

I took an informal survey in an online group that I am a part of, and asked what food was considered special to Karachi. I got a variety of answers, but one that stood out to me was Bun Kabab. Bun Kabab is a Karachi street side staple. It’s basically a burger bun stuffed with a kabab, and topped with a slightly sweet and spicy chutney, sliced onions, cucumbers, tomatoes, and cabbage.

My husband is especially fond of Bun Kababs, and lovingly recalls his favorite street-side vendor from when he was growing up (Tippu’s). Our trip to Pakistan this past March left him speechless, because his beloved street-vendor was now the proud owner of a brick-and-mortar storefront! Clearly his Bun Kababs were the real deal, because owning property in Karachi is no joke.

Generally speaking, when someone mentions Pakistani food, the first thing that comes to mind is meat. Pakistanis love their meat, as can be seen by the vast variety of dishes specific to the cuisine of the country. However, let me blow your mind by telling you that everyone’s beloved Bun Kabab is entirely vegetarian (and can be vegan if leaving out the eggs and yogurt)! Say what?! Yes, you read that correctly. A completely vegetarian meal that nearly every Pakistani loves.

POOF!

Mind. Blown.

(Recipe from Food Fusion.)

Click below to check out the yummies everyone is sharing:

 

 

Karachi Bun Kabab

Yield: 12 – 15 Bun Kababs

Ingredients:

For Kababs:

  • 4 cups water
  • ¾ cup split bengal gram / channa daal
  • 1/8 teaspoon turmeric
  • ½ teaspoon cumin seeds
  • ½- inch piece ginger, peeled
  • ½-inch piece cinnamon
  • 3 dried red chillies
  • 4 cloves
  • 4 whole black peppers
  • 1 egg, whisked
  • 3 medium potatoes, boiled, peeled, and mashed
  • ¼ cup diced onion
  • ¼ cup chopped cilantro
  • ½ teaspoon chaat masala
  • Salt, to taste

For Bun Kabab Chutney:

  • ½ teaspoon salt
  • ½ teaspoon chaat masala
  • 1 teaspoon lemon juice
  • ¼ cup sweet tamarind chutney
  • ½ cup yogurt
  • 1 green chilli
  • 2 cloves garlic
  • Handful cilantro
  • Handful mint leaves

To Assemble:

  • Oil, to shallow fry
  • 1 egg, whisked
  • Slider buns or small burger buns
  • Onions, sliced
  • Cucumbers, sliced
  • Tomatoes, sliced
  • Cabbage, shredded

Directions:

Make Kababs:

In a medium sized vessel, combine water, bengal gram, turmeric, cumin seeds, ginger, cinnamon, red chillies, cloves, and black peppers. Bring to a boil, reduce heat to medium, cover, and cook until lentils are tender and the water has evaporated, 60 to 90 minutes. Cool slightly.

Transfer cooked mixture to a food processor and grind until smooth. Transfer to a large mixing bowl. Add mashed potatoes, onion, cilantro, chaat masala, and salt. Mix well. Using about ¼-cup of mixture (or a little less), form patties and refrigerate.

Make Bun Kabab Chutney:

Combine all ingredients in the blender jar and blitz until smooth. Set aside.

Assemble Bun Kababs:

Heat a few tablespoons of oil in a fry pan over medium heat.

Dip kabab patties into the egg, making sure both sides of the kabab are coated. Place kabab in frying pan and cook until the bottom is golden brown, flip, and cook until lightly browned, about 2 to 3 minutes per side. Remove kababs from the pan and set aside.

On the same pan, lightly toast the buns on both sides. Remove from heat.

To assemble, spread a spoonful of chutney on both sides of the bun. Place sliced onions, cucumbers, and tomatoes on the bottom bun. Top with fried kabab, shredded cabbage, and top bun.

 

Note: Kababs can be frozen once shaped. To use, simply microwave frozen patties for 30-seconds, then proceed as written. Leftover Bun Kabab Chutney must be refrigerated.

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Brown Rice Burgers

Ever since our son was born, my husband and I have been trying to make healthier choices when it comes to our lifestyle.  Along with exercising, we’ve been trying to make healthier swaps in our diet as well.  We’ve cut out soda almost completely, swapping whole grains for processed when we can, and little things here and there.  I (over)enthusiastically bought two bags of brown rice in the hopes of making the swap from basmati and failed miserably.  Neither of us can stomach it.

LOL

Long story short, I have a bunch of brown rice sitting in my cupboards.  So when I found out that a friend of mine from back home had posted a recipe for brown rice burgers, I quickly jumped at the chance to use up the rice that had taken my cupboard hostage.

These are DELISH! If you’re into the meatless variety, I totally recommend these.  Don’t let the simple list of ingredients fool you.  The burgers are so filling and hearty, and it doesn’t hurt that they’re healthy too 😉

Brown Rice Burgers

Yield:  4 to 6 Patties

Ingredients:

  • 1 cup brown rice
  • 2 cups low sodium vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper

Directions:

Wash rice and combine all ingredients in a saucepan or rice cooker and cook until done.  Cool completely.

Run the rice mixture through a food processor until completely mashed.  Shape into patties of desired size.  Pan-fry in a little oil until browned on both sides.  Place in a bun and top as desired.

Note:  Patties can be shaped and frozen.  Defrost and pan-fry when ready to eat.