The coming Eid UlAdha, while remaining purely holy in its essence, has also become quite a celebration of the culinary world. The Eid mornings themselves have gone on to become the stuff of a foodie's legend and this year promises to be no different. This week Star Lifestyle dedicates its pages to this delicious extravaganza and our recipe writers bring in some of the most scrumptious servings they could think up. To make it even more worth your while, we dig in deeper and do not restrain ourselves to only beef, bringing you the pick of the baked fishes and vegetarian splendour. Of course, there's plenty of kebabs, steaks and lamb chops to go around as well, so get your pots and pans ready and prepare a feast worth fighting over this Eid!

The word 'kebab' is derived from an Arabic word 'cabob' which means 'to burn or char'. Most of the famous kebabs like galouti, shami and kakori originated in the royal kitchens. What was traditionally served in the Mughal courts, today has transformed into a common street food. Kebabs are the perfect party snack. The smoky, char-grilled aroma and melt-in mouth texture can easily get you hooked. Usually served as an appetiser with chutneys and dips, kebabs are made with minced meat and mild spices. Although lamb is the original meat used in kebabs, this dish has been localised to include beef, goat, chicken and meat varieties.

Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewered on swords on open field fires. The name was firstly discovered in a Turkish script, which is the oldest known source where kebab started as a food item. They are usually cooked on a grill or barbecue or baked in a pan in an oven. Some of the kebabs are deep fried or shallow fried on a pan and served with various accompaniments according to each recipe.

Shami kebab

Shami kebabs were first made by a highly skilled chef for the toothless and aging Nawab of Lucknow, Nawab Wajid Ali Shah who had lost all his teeth. However, his desire for meat continued. Hence, this melt-in-the-mouth kebab was prepared in the regal kitchen to satiate the Nawab's craving for meat. Shami is an Urdu word, which means "sham", meaning evening. Although this kebab is made for evening snack with tea, we enjoy it on every other occasion.

Ingredients

500g boneless mutton, cut into small cubes

½ cup chickpeas (soaked in water)

4 green cardamoms

4 cinnamon sticks

2 tsp red chilli powder

1 tsp turmeric powder

2 tbsp ginger-garlic paste

½ tsp caraway seeds (shahi jeera)

3 tbsp deep fried onion

1tbsp green coriander, chopped

½ tsp green chilli, chopped

2 eggs

Salt to taste

Oil for frying

Method

Soak chickpeas in water for about 2 hours and let the water drain out. In a pan, add the meat, water, chickpeas, cardamoms, cinnamon sticks, red chilli powder, turmeric powder, salt, and ginger-garlic paste. Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender. Remove the pan from the heat and keep aside to cool. Remove the whole spices. Grind the meat in a food processor alone with the green chilli, caraway seeds and green coriander. Now add eggs and fried onion, mix well. Divide the mixture into equal portions and shape each of them into a flat kebab. Heat oil in a pan and shallow fry patties until golden brown. Remove and drain the excess oil on kitchen towels. Serve hot.

Sheekh kebab

Sheekh kebabs are spicy and extremely flavourful which will surely be a success at any occasion.

They can be either grilled over a BBQ or baked in the oven or pan-fried on the stove-top, and are commonly served with a salad, naan, paratha and a variety of dips. 

Ingredients 

½ kg bone less beef (thinly sliced)

1 tsp red chilli powder or according to your taste

I tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

2 tsp ginger paste

2 tbsp chickpea powder

2 tbsp plain yoghurt

2 tbsp lemon juice

1 tbsp seekh kebab masala

6 tbsp oil

Salt to taste

Skewers

Method

Clean and wash meat and drain water. Put all the ingredients into a large mixing bowl and mix well. Cover the bowl and put it in refrigerator. Let it marinate overnight. Skewer marinated meat. Preheat grill for high heat. Brush the grate liberally with oil, and arrange kebabs on grill, cook until well done, turning as needed to brown evenly.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make the cleaning process easier.

Jali kebab

Ingredients

500g beef keema

3 pieces bread

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp mint leaves paste

1 tsp green chilli paste

Garam masala paste( 4 cardamoms, 2 cinnamon sticks, ½ nutmeg, and a pinch of mace)

1 tsp cumin powder

1 tsp coriander powder

1 tsp black paper

½ cup fried onion

2 beaten eggs

1 tsp red chilli powder

2 tbsp tomato sauce

1 tbsp soy sauce

1 tbsp chilli sauce

¼ cup bread crumbs

¼ cup chopped coriander leaves

¼ cup chopped mint leaves

Salt to taste

For coating -

4 beaten eggs

1 cup breadcrumbs

Method

Soak bread in water. Squeeze water out and keep aside. In a large bowl, add all the kebab ingredients and mix well. Using your hands make round flat kebabs. Coat them with bread crumbs and leave them in the refrigerator for about 30 minutes. Heat enough oil in a big pan. Dip kebab into the beaten eggs, and then drop into the hot oil. Using fingers sprinkle some egg over the kebab to make tiny nets. Fry them on a medium flame. When one side of the kebabs become golden brown, flip them and sprinkle some more egg over the kebab. Fry till both sides of the kebabs are brown. Serve with biryani, naan or paratha.

Muthi kebab

Muthi kebab is purely a Punjabi dish. Punjabis are known for their distinctive cooking style and taste. For all those who love to undertake different but extraordinary side dishes, I present you another effortless and easy side dish, Muthi kebab. Just try once and you will find it irresistible to make it again and again. Everyone will love these juicy kebabs. Serve hot with different kinds of dips.

Ingredients

500g meat mince

2 onions, chopped

1 tbsp chopped coriander leaves

3 chopped green chilli

1 tsp ginger paste

2 medium tomato, chopped

1 tbsp chopped mint leaves

1 tsp chat masala

2 red pepper, crushed

½ tsp Pomegranate seeds powder

1 egg

3 tbsp gram flour (pan roasted)

½ tsp cumin seeds powder

Oil for fry

Method

In a bowl, put minced meat and add all the ingredients except for oil. Mix with your hands until well combined and let stand for ½ an hour to blend flavours. Now take a handful of the mixture and give them oval-like shape. Then heat oil in a pan. Deep fry the kebab till golden brown. Remove on a platter and serve hot.

Galouti kebab

Ingredients

500g mutton mince

1 tbsp ginger paste

1 tsp garlic paste

25g papayas

1 tsp red chilli powder

2 tbsp butter

½ tsp ground mace

½ tsp garam masala powder

2 tbsp roasted chickpeas flour

Ghee as required

Salt as required

Method

Wash and drain the mince and refrigerate for 15 minutes. Peel and deseed the papaya, put in a blender and make a fine paste. Mix all the ingredients, except the ghee with the refrigerated mince. Refrigerate for another 30 minutes. Divide into equal portions, apply a little melted ghee on the palms and flatten the mince meat into patties. Heat ghee in a pan and shallow fry over low heat until both sides brown evenly. 

Boti kebab

Boti kebabs are small pieces of meat that are marinated and cooked under intense heat, occasionally basting with butter or ghee. What is a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs? Other than biryani you can have it with naan, paratha etc. 

Ingredients

500g boneless mutton (cut into 1 inch cube)

2 tsp raw papaya 

1 tbsp ginger paste

1 tsp garlic paste

½ tsp red chilli paste

¼ tsp garam masala powder

1 tsp kebab chini powder

1 tbsp hung curd

¼ cup melted butter

Salt to taste

Onion rings as required 

Method

Mix together papaya, ginger, garlic, hung curd and green chilli paste with chilli powder, garam masala powder, kebab chini powder and salt, apply this on the cubes of mutton. Set aside in the refrigerator for 3-4 hours to marinate. Now cook the marinated mutton cubes with one cup of water till the mutton is half done and all the water evaporates. Remove from heat and set aside. Put the mutton cubes on a skewer. Heat a grill and grill the mutton cubes till completely cooked. Baste with melted butter from time to time so that mutton does not dry out. Once done, transfer to a plate and serve with onion rings and chutney.

Photo: Sazzad Ibne Sayed

Food prepared by Selina Parvin