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Shami pook
- meatcake with split peas






200 g of split peas
400 g of minced meat
1 onion
3 eggs
1/2 teaspoon of cinnamon
1 teaspoon of baking soda
1 spoonful of flour
1/2 teaspoon of saffron or 1 teaspoon of turmeric
Salt and pepper
Cooking oil

Served with:
Sliced radish
A mixed salad

1 Rinse the split peas and boil them until they are soft.
Grate them coarsely in your blender and mix them with
the minced meat. Grate the onion into the mixture.
2 Break the eggs into a bowl and add cinnamon, baking soda,
flour, saffron, salt and pepper, and mix thoroughly.
3 Heat a generous amount of cooking oil in a saucepan. Then take
portions of the minced meat mixture with a spoon and shape the dough into doughnuts. Keep your hands moist. This will make your work easier. Deep-fry the shami pook in the oil and place them on a platter.
4 Garnish with lettuce and radishes, serve with bread and mixed salad

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