Shami-e Lapeh
Spiced yellow split pea and beef patties
Equipment
- Food processor
Ingredients
- 1 pound beef or lamb, cut into 2 inch pieces
- 1 large onion, quartered
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 6 cups water, divided
- 1 1/2 cups yellow split pea
- 1 teaspoon cumin seeds
- 1 teaspoon cinnamon
- 2 eggs
- 1-2 tablespoon rice flour or all purpose, as needed to bind the patties
- 1 cup oil, safflower or sunflower for frying
Serve with
- 1 bunch leafy greens, such as lettuce, arugula or spinach
- 1 bunch fresh mint, basil, tarragon, parsley and cilantro
Instructions
- In a medium sized pot, combine the beef, onion, 1 teaspoon of salt, pepper, turmeric and 2 cups of water and bring to a gentle boil. Reduce the heat, cover and simmer for about 45 minutes or until the meat is cooked and tender. Once cooked strain well and set aside.
- While the meat is cooking, wash the yellow split peas and place in another medium sized pot with 4 cups of water. Bring the pot to a boil while watching for some foam forming on top. Remove as needed.
- Cover and cook over low flame for about 30-40 minutes or until the split peas are tender.
- Drain completely and add to the bowl with the cooked meat.
- Place the mixture of cooked meat and yellow split peas in a food processor and pulse until the mixture is reasonably creamy and smooth.
- Remove from the food processor and transfer back into the mixing bowl.
- Add the remaining salt, spices and eggs and flour and mix well by hand.
- Taking a small amount of the Shami, about 4-5 tablespoons and form into a round ball. Flatten into the size of your palm, and poke a hole in the center. Set aside until ready for frying
- In a large frying pan over medium-high heat, add sufficient amount of oil to cover the bottom of the pan. Place the patties into the oil and cook for about 5 minutes on each side, flipping once.
- Repeat until all the patties have been cooked and adding oil as needed.
- Arrange the Shami on a platter and garnish with a medley of leafy greens and fresh herbs.
- Serve with flatbreads or Persian steamed saffron basmati rice accompanied by a side of yogurt.
Notes
- Adjust the amount of rice flour, if the mixture was too wet and needed additional binding.
- I save the broth from cooking the meat and the yellow split peas and use it later in the week as soup stock.
- The meat patties can be prepared ahead and kept in an airtight container overnight until ready for frying.
Tried this recipe?Let us know how it was!