🇮🇷 Iran · Food
Shami Paveh
By eatmundo · August 4, 2026
🇮🇷 IRA traditional, crisp meat patty from the Kurdish regions of Iran. These patties are prized for their unique texture and fragrant spice profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Grate the onion finely and squeeze out as much moisture as possible using a cheesecloth.
- 2
In a large bowl, combine the minced lamb, onion pulp, chickpea flour, turmeric, salt, and pepper.
- 3
Knead the mixture thoroughly for 5 minutes until the texture becomes sticky and uniform.
- 4
Form the mixture into small, flat round patties about 8cm in diameter.
- 5
Heat the oil in a wide frying pan over medium heat until it shimmers but does not smoke.
- 6
Place the patties in the pan, cooking for 5-6 minutes per side until deeply golden brown.
- 7
Drain the finished patties on paper towels to remove excess oil before serving immediately.
- 8
Serve warm alongside fresh herbs, flatbread, and a dollop of yogurt for the best experience.
Frequently Asked Questions
Why is the onion moisture removal important?+
Excess moisture prevents the patties from crisping up and can cause them to fall apart during frying.
Can I substitute chickpea flour?+
Using all-purpose flour is possible, but chickpea flour provides the authentic nutty flavor and essential binding.
How do I know they are cooked?+
The patties should feel firm to the touch and develop a dark, caramelized crust on both sides.
What is the best cut of lamb?+
A shoulder cut with roughly 20% fat is ideal to ensure the patties remain juicy and flavorful.
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