DHAGA KEBAB
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Dhaga kebab is one of the traditional delightful kebab specialty of Pakistani cuisine. Especially this is more famous in Karachi. These kebabs are juicy , tender & melt in mouth kind consistency. The speciality of these , Thread is wrapped around them to hold them better over the grill while cooking. To get the best and maximum flavour , red meat mince is only recommended to make these kebabs. So Eid is just around the corner so variety of kababs are much needed.
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INGREDIENTS;;;;
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Mince: 1 & half kg
Fennel seeds:1/2 tsp
Black peppercorns:1/2tsp
Cumin seeds:1 tsp
Cloves: 5/6 pices
Nutmeg: 1 half
Mace : 2 inch Piece
Green cardamom: 3/4 pieces
Star anise: 2 pieces
Cinnamon stick: 2 inch piece
Long black pepper: 3 pieces
Corn meal/ makai ka atta: 1 cup
Kewra water: 1/4 tsp
Rose water: 1/2 tsp
Ginger: 3 inch piece
Garlic: 5/6 cloves
Green chillies: 4/5
Corriander: 1 cup chopped fresh
Onions : 2 medium
Salt: 1 tbsp
Chilli powder: 1 tbsp
Chaat masala: 1 tbsp
Papaya paste: 2 tbsp
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Note:::
take 80% mince & 20% fat.
If mince has some moisture. Put in sieve for an hour to drip any excess .
If papaya is not available , use kachri powder or meat tenderiser .
I chopped onions in a chopper if you find water in onions squeeze excess water By adding in muslin cloth .
If grounded masala is not fine . Sift it before adding to mince.
Corn meal is makkai ka atta . If not available use roasted chickpeas flour.
Mince should marinate in refrigerator overnight and use within 48 hours after marinating.
If you find mince mixture has moisture after marinating add 2 tbsp of cornflour before making kebabs.
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I am a food blogger and recipe developer. I am passionate about culinary art and food styling for all sort of food lovers around the globe. My expertise in baking, international cuisines, and tropical drinks. I am trying to mix up food with culture and traditions.
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