Beef Patties

I've started dental school last week. :)
Things aren't crazy busy yet but it's getting there.God knows when I might be able to post again. Before I take a short break I wanted to post a recipe one of my dear friends (you know who you are!!) has been asking for. This is one of those dishes very close to my heart. "Google" it you'll find Jamaican beef patties everywhere but not the Bengali kind. The kind of beef patties I grew up with were made with a spicy mince meat filling inside a puff pastry crust. The meat is cooked first with different spices, made into triangular shaped patties, and then baked for 20 minutes. Once made, the unbaked ones can be stored in the freezer for 3-4 weeks but in my house they rarely last that long. Without further ado, here's the recipe.

Beef Patties 

Makes 25-27

Prep time: 30 min
Cook time: 20 min

Bake time: 20 min

Minced Meat(Keema in Bengali)- 1 lb
Oil- 2 tablespoons
Medium sized onion- 1
Green chili- 4
Ground pepper- 1/2 teaspoon
Soy sauce- 2 tablespoons
oyster sauce- 2 tablespoons
Ginger paste- 2 tablespoons
Garlic paste- 3 tablespoons
Cumin powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Corn flour- 1 tablespoon
Store bought puff pastry sheets

To make the filling slice a medium onion into thin half moon shaped slices.

 Fry in oil till they are translucent and barely start to get color.

Then add the minced meat and all the other ingredients except for the corn starch and cook on medium heat for 15-20 minutes, till the meat is cooked completely.

Add the corn starch 3-5 minutes before taking the pot off the heat and make sure to cool the filling first before making patties. Adding the corn starch will ensure that the filling sticks together as opposed to crumbling apart.

Now that the filling's ready, it's time to take out the pastry.

I use Pepperidge Farm puff pastry sheets when I'm making this. Each box has two sheets and from each sheet you get 18 patties. So for a pound of meat, I use one and a half boxes which makes 27 patties.

First thaw the sheets according to package directions and open up the folds. I usually do one sheet at a time. Lay it flat on a surface and cut into 9 pieces following the folds.

Place about 1 tablespoon of the cooked minced meat mixture on each square.

Seal the edges really well forming little triangles.

Here's another random shot of a few more right before they head to the oven.

Bake at 425 degrees F for 20-25 minutes till they get a vibrant golden color. Pick your favorite condiment and enjoy!! :)

Beef Sheekh Kabab

If I was left alone on an island and could only eat one food for the rest of my life I would pick Sheekh Kababs. I think I know I could eat these for every meal of every day for the rest of my life and still love it as much as the first day I savored the my first bite as a young girl.

What is commonly known as Shish Kabob in America is called Sheekh Kabab in my part of the world. As opposed to using ground meat (the way it is done in many parts of India) in Bangladesh the meat for the kabab is sliced thinly, marinated overnight and grilled over very hot coal, all the while being basted with oil to preserve the succulence of the meat.

Although nothing compares to the lovely charred flavor you get from grilling, it is possible to make it in your home oven like I frequently do. But first, before we move on to the recipe, there are a few details one needs to be mindful of to produce restaurant quality kababs.

Fact 1: Extra moisture can very easily ruin the kabab. After one quick rinse the meat needs to be dried completely with a paper towel to get rid of extra water.

Fact 2: Meat tenderizer is a must for soft, tender, melt-in-your-mouth kababs.

Fact 3: Water also needs to be squeezed out from all the other pastes.

Fact 4: If using regular yogurt, place in a cheese cloth or paper towel and put in a strainer for a few hours so that extra liquid seeps out.

Fact 5: It is best to get all the masalas, including the tenderizer from an Indian store. The tenderizer from your regular grocery store is salted and will not make the meat tender as it should be. I recommend using Shan brand meat tenderizer.

Enough of my blabbing. Now on to the recipe.

Recipe

1 pound thinly sliced meat

1 tablespoon chili powder

2 teaspoons cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon meat tenderizer

½ teaspoon salt (add ¼ teaspoon more if you like your food salty)

½ cup fried onion (also sold in Indian grocery stores)

¼ cup sour cream

2 tablespoons greek yogurt/ strained yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon lime juice

¼ cup shredded mozzarella

2 tablespoons oil

First, the slices need to be as thin as possible.

Gather all the dry masalas together.

Mix it all together and sprinkle it on.

It’ll be hard to coat all the pieces because the meat should have no water other than what’s inside. 

Remember, your hands are your best tools for the job.

Let it rest while you mix all the other ingredients. Mash up the mozzarella with the palm of your hands till it turns into a paste form.

Mix everything together and marinate overnight.

I usually stick the skewers in an empty soda bottle filled with water, close the lid and let it sit for 30 minutes before using. Otherwise the wood will catch fire in your oven.
Trust me, it will not be a pretty sight... :p 

After waiting overnight (or a few hours if you are impatient), thread the slices onto the skewers that have been taken out of the water and wiped dry.

Pre-heat your oven to 450 degrees Fahrenheit and bake in the middle of the oven for 15 minutes. Flip the kababs over and bake for  another 15 minutes.

Depending on your oven the kababs should be ready. If you like it a bit more charred, broil for a few more minutes.

Enjoy with naan and raita. :)