Torsh Shami
Persian Recipes
January 26, 2022
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This type of Shami is a bit different than the other types I have made. Even though it is fried and all like kotlet and shami, at the end Torsh Shami is cooked with tomato sauce which then it becomes soft. Its really good and goes well with bread and sabzi, or rice. You can even eat it plain.
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Ingredients
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| 1 lb ground beef | |
| 1 cup plain breadcrumbs | |
| 1 cup milk | |
| 1/2 teaspoon baking soda | |
| 1 large onion | |
| 2 tablespoons tomato paste or 3-4 cups tomato juice | |
| 2 to 3 tablespoons lemon juice | |
| 2 eggs | |
| salt/pepper –desired amount | |
| turmeric (optional) –just a tad |
Directions
1.
In a bowl mix salt, pepper, turmeric, and the plain breadcrumbs with the milk. Grate the onion then mix the grated onion, eggs, and baking soda with the mixture of breadcrumbs and milk. Then add the ground meat to the mixture and mix all the ingredients real well.
Pour some oil in a frying pan and place it on the stove top (medium heat). Take small amounts of the Shami mixture and create round balls from it (should be the size of a tangerine). Flatten the ball in your hand and add a hole in the center. Place the Shami into the frying pan and fry both sides. Once the Shami’s are fried place them in a different pan, or in a plate for the time being.
Once all the Shami’s are fried and set aside create the tomato sauce. If you are using tomato juice then add the lemon juice, salt, and pepper to the juice. If you are using tomato paste mix 2 cups of hot water with the tomato paste (dissolve the tomato paste in the hot water) then add lemon juice, salt, and pepper. Place all the Shami’s in a pan and pour the tomato sauce over the them. Place the pan on the stove (medium heat) until the tomato sauce thickens and the Shami’s fully cook (especially in the center, allow the Shami to become “Maghz Pokht”). This should take about 30-45 minutes.
Then serve the Torsh Shami with sabzi, bread, torshi, etc. 🙂
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