Russian Kababs

In Ramadan, when we fast the whole day, iftar (the breaking of the fast at sunset) becomes a special little meal of its own. All over the world, every Muslim household has its own iftar time rituals, delicacies, and specialties. With my mama spending Ramadan with us in Los Angeles this year, Mr. Lucky and I have been enjoying all the goodies she makes for iftar. One such delicacy that my mother has been making for a few years is ‘Russian Kababs’.

Why these kababs are called “Russian”, we do not know, but that’s the name we learned when we first ate them at my mother’s friend’s many many years ago, and that’s the name we use.

Here’s the recipe, and it’s actually pretty simple. Hope you guys try it out and enjoy it as much as we do!

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RUSSIAN KABABS

Ingredients:

Boneless Chicken: 3 lbs

Potatoes: 3-4 (medium sized)

Capsicum/Green Bell Pepper: 1 (finely chopped)

Coriander/Cilantro: a handful (chopped)

Butter: 2 teaspoons

Flour: 2 tablespoons

Milk: About half a cup

Bread Crumbs

Eggs: 1-2 (beaten)

Ginger Paste

Garlic Paste

Black Pepper Powder

Salt

Oil for frying

Method:

  • Prepare Chicken: In a pressure cooker, throw in the boneless chicken, ginger paste, garlic paste, some salt, and one teaspoon of black pepper powder. Pressure cook for about 10-15 minutes with no more than half a cup of water. If there is still some water left once you open the cooker, let it evaporate. Make sure all the pieces disintegrate and shred. Let cool a little so it’s easier to handle.
  • Boil Potatoes, skin, and mash.
  • Prepare the White Sauce: In a saucepan, melt about 2 teaspoons of butter, and add about 2 tablespoons of flour. Once the roux turns golden brown, add about half a cup of milk. Whisk well and bring to a boil. add salt to taste, and about half a teaspoon of black pepper powder.
  • Add the mashed potatoes to the chicken and mix well.
  • Add finely cut capsicum/green bell pepper, and green coriander/cilantro to the chicken mix.
  • Add white sauce to the chicken mix. Don’t add all of it at once. Go slow. Mix well. Consistency needs to be doughy, not runny.
  • Make medium sized balls.
  • Roll balls in bread crumbs first and then in the beaten eggs.
  • Fry in hot oil till they are a nice brown color.
  • Eat with ketchup, hot and sweet sauce, or as is!

Enjoy, and let me know if you try this!

17 thoughts on “Russian Kababs

  1. Looks delicious and receipe has been written so well. It is easy to understand. Thank you for sharing this 😊@momtasticworld.

    Like

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