Meerath Kababs are not some type of specialized entity in themselves like Kakori, Galuti, Shami or Gola Kabab but the normal Gola cum Seekh Kababs prepared in the restaurants of Meerath became famous for their spices and tenderness during the post-Mughal era and the legacy of these Kababs has been followed in Pakistan by using the title of Meerath Kababs which are made available in certain Kabab retailers all over Pakistan.
The first and foremost requirement of most Kabab recipes is the tenderness of the Mince Meat to be used by different methods, ie the use of meat tenderizers and grinding of the meat more than once. The Mince must also contain some ratio of fat in it, which works as a binding agent.
It may be served with fried Parathas, Nans, or very thin Chapaties and also with Onion Rings, Julienne cut Ginger and finely cut Green Chillies, Raita and Chutney of your choice will add to its taste for sure.
We offer Home Finance for Salaried persons
Comments
Post a Comment