28th November 2020
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Travel With Your Mouth: Let’s Eat With Zaynab Issa
The creative who has her hands in everything (from food to fashion), talks us through her recipe for fried meatballs from her new book, "Let's Eat".

KT Shop is a small cafe in Dar es Salaam, Tanzania known for its kebabs and tea. When you think of kebab, you probably picture a skewer of spiced ground protein that has a distinctly chewy bite. While those are great, these are different. They’re crunchy, deep-fried, and tender. This recipe is a  copycat of KT Shop’s famous round kebabs. This crispy and crunchy is the version of a traditional meatball comes together super quick and is so good. You can follow Zaynab here and purchase her cookbook, “Let’s Eat”, here. Tune into Miillkiina’s IGTV to see Zaynab create this recipe in real time. 

KT STYLE KEBAB (FRIED MEATBALLS)

INGREDIENTS:

  • 1 medium onion, roughly chopped
  • 1⁄2 potato, peeled and roughly chopped
  • 2 small bird’s eye chilies
  • 3 garlic cloves
  • 1-inch ginger, peeled
  • 2 tablespoons green chutney
  • 1 teaspoon garam masala
  • 2 teaspoons kosher salt
  • 1⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon ground
  • coriander
  • 1 pound ground beef, at least 85/15 lean to fat ratio
  • 3⁄4 cup plain bread crumbs
  • Vegetable Oil

RECIPE:

1) In the bowl of a food processor or blender, add the onion, the potato, the chilies, the garlic, and the ginger. Blend until smooth. The mixture should be evenly blended, but not watery.
2) In a large bowl, gently combine the blended mixture with the ground beef, the green chutney, the garam masala, the ground cumin, the ground coriander, the salt, and the breadcrumbs. Be careful not to overwork the ground beef.
3) Separate the beef mixture evenly into three tablespoon-sized portions. Roll into smooth balls using your palms, making sure to tightly pack the ground beef to prevent breaking when frying.
4) Heat a large pot of oil on medium-high heat for deep frying. Drop the kebabs in batches, making sure not to overcrowd, and fry. Use a slotted spoon to flip and agitate the kebabs. You’ll know the kebabs are ready when they’re dark brown in color (almost appearing burnt), about 5-7 minutes.
5) Use a slotted spoon or spider to remove the kebabs from the hot oil, and place them on a paper towel-lined plate to drain any excess oil.
6) Serve with chutney.

Travel With Your Mouth: Let’s Eat With Zaynab Issa
The creative who has her hands in everything (from food to fashion), talks us through her recipe for fried meatballs from her new book, "Let's Eat".

KT Shop is a small cafe in Dar es Salaam, Tanzania known for its kebabs and tea. When you think of kebab, you probably picture a skewer of spiced ground protein that has a distinctly chewy bite. While those are great, these are different. They’re crunchy, deep-fried, and tender. This recipe is a  copycat of KT Shop’s famous round kebabs. This crispy and crunchy is the version of a traditional meatball comes together super quick and is so good. You can follow Zaynab here and purchase her cookbook, “Let’s Eat”, here. Tune into Miillkiina’s IGTV to see Zaynab create this recipe in real time. 

KT STYLE KEBAB (FRIED MEATBALLS)

INGREDIENTS:

  • 1 medium onion, roughly chopped
  • 1⁄2 potato, peeled and roughly chopped
  • 2 small bird’s eye chilies
  • 3 garlic cloves
  • 1-inch ginger, peeled
  • 2 tablespoons green chutney
  • 1 teaspoon garam masala
  • 2 teaspoons kosher salt
  • 1⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon ground
  • coriander
  • 1 pound ground beef, at least 85/15 lean to fat ratio
  • 3⁄4 cup plain bread crumbs
  • Vegetable Oil

RECIPE:

1) In the bowl of a food processor or blender, add the onion, the potato, the chilies, the garlic, and the ginger. Blend until smooth. The mixture should be evenly blended, but not watery.
2) In a large bowl, gently combine the blended mixture with the ground beef, the green chutney, the garam masala, the ground cumin, the ground coriander, the salt, and the breadcrumbs. Be careful not to overwork the ground beef.
3) Separate the beef mixture evenly into three tablespoon-sized portions. Roll into smooth balls using your palms, making sure to tightly pack the ground beef to prevent breaking when frying.
4) Heat a large pot of oil on medium-high heat for deep frying. Drop the kebabs in batches, making sure not to overcrowd, and fry. Use a slotted spoon to flip and agitate the kebabs. You’ll know the kebabs are ready when they’re dark brown in color (almost appearing burnt), about 5-7 minutes.
5) Use a slotted spoon or spider to remove the kebabs from the hot oil, and place them on a paper towel-lined plate to drain any excess oil.
6) Serve with chutney.

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