Vermicelli Kababs

Omani Vermicelli Kababs Recipe - Ingredients and Instructions

Region / culture: Oman | Servings: 4

Introduction

Vermicelli Kababs are a delicious and flavorful dish that is perfect for any occasion. These kababs are made with a combination of meat, potatoes, spices, and vermicelli, creating a unique and tasty appetizer or snack.

History

The origins of Vermicelli Kababs can be traced back to the Indian subcontinent, where they are a popular street food and party snack. The combination of meat and vermicelli creates a crunchy texture on the outside while the inside remains juicy and flavorful.

Ingredients

0.5 kg meat
1 tsp ginger garlic paste
1 tsp green chilli paste
2 tbsp vinegar (white)
2 onions, chopped
3 potatoes, boiled and finely chopped
200 g bread crumbs
4 eggs, for coating
4 slices of bread
2 tsp garam masala powder
2 green chillies, chopped
3 tbsp coriander leaves, chopped
0.5 tsp pepper powder
salt, to taste
200 g vermicelli
oil, to fry kababs

How to prepare

Boil the meat with ginger, garlic, chili paste, and salt. Once cooked, shred the meat.
In a plate, mix the meat with potatoes, chopped onion, vinegar, garam masala powder, chopped green chilies, coriander leaves, salt, pepper powder, and 4 slices of bread (soaked in water and squeezed out completely).
Shape the mixture into medium-sized round kababs.
Coat the kababs with breadcrumbs, dip them in beaten eggs, and then roll them in broken vermicelli.
Fry the kababs in hot oil until they turn golden brown.
Serve the kababs hot with ketchup or chutney.

Variations

You can add different spices like cumin, turmeric, or paprika for a different flavor profile.
Try using ground chicken or turkey instead of meat for a lighter option.

Cooking Tips & Tricks

Make sure to cook the meat until it is tender and easy to shred.

- Soaking the bread slices in water helps to bind the kabab mixture together.

- Be careful when frying the kababs, as they can cook quickly due to the breadcrumbs and vermicelli coating.

Serving Suggestions

Vermicelli Kababs can be served hot with ketchup, mint chutney, or a yogurt-based dip.

Cooking Techniques

Frying the kababs in hot oil helps to create a crispy and golden brown exterior while keeping the inside moist and flavorful.

Ingredient Substitutions

If you don't have vermicelli, you can use crushed cornflakes or panko breadcrumbs for coating the kababs.

Make Ahead Tips

You can prepare the kabab mixture ahead of time and refrigerate it until ready to fry. This can save time when hosting a party or gathering.

Presentation Ideas

Serve Vermicelli Kababs on a platter garnished with fresh coriander leaves and lemon wedges for a colorful and appetizing presentation.

Pairing Recommendations

Vermicelli Kababs pair well with a side salad, naan bread, or rice pilaf for a complete meal.

Storage and Reheating Instructions

Leftover Vermicelli Kababs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Vermicelli Kababs contains approximately 300 calories.

Carbohydrates

Each serving of Vermicelli Kababs contains approximately 25g of carbohydrates.

Fats

Each serving of Vermicelli Kababs contains approximately 15g of fats.

Proteins

Each serving of Vermicelli Kababs contains approximately 20g of proteins.

Vitamins and minerals

Vermicelli Kababs are a good source of iron, vitamin C, and potassium.

Alergens

Vermicelli Kababs contain wheat (breadcrumbs) and eggs, which may be allergens for some individuals.

Summary

Vermicelli Kababs are a balanced dish that provides a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious choice for a snack or appetizer.

Summary

Vermicelli Kababs are a delicious and flavorful dish that is perfect for any occasion. With a crispy exterior and a juicy interior, these kababs are sure to be a hit with your family and friends. Enjoy them hot with your favorite dipping sauce for a tasty snack or appetizer.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was given to me by an old friend who had traveled to India and brought back a cookbook filled with exotic and delicious recipes. The recipe for Vermicelli Kababs caught my eye immediately, with its unique blend of spices and textures. I couldn't wait to try it out in my own kitchen.

I had never made anything quite like it before, but I was determined to master the art of making Vermicelli Kababs. I gathered all the ingredients I needed – vermicelli, potatoes, onions, green chilies, and a variety of spices – and set to work in my kitchen.

The first step was to cook the vermicelli until it was soft but not mushy. I then mixed it with mashed potatoes, finely chopped onions, and diced green chilies. The aroma of the spices filled the air as I added them to the mixture – cumin, coriander, garam masala, and a pinch of chili powder for a bit of heat.

Once everything was well combined, I shaped the mixture into small kababs and fried them until they were golden brown and crispy on the outside. The smell of the sizzling kababs was mouth-watering, and I couldn't wait to try them.

As I took my first bite, I was transported to a world of flavor and spice. The vermicelli added a unique texture to the kababs, while the potatoes and spices blended together perfectly to create a dish that was both comforting and exciting. I knew that I had stumbled upon a truly special recipe.

Over the years, I have made Vermicelli Kababs countless times for family gatherings, potlucks, and dinner parties. Each time, they are met with rave reviews and requests for the recipe. I have become known as the Vermicelli Kabab queen among my friends and family, and I wear that title with pride.

I have also had the pleasure of passing the recipe on to my children and grandchildren, who have embraced it with the same enthusiasm that I did all those years ago. It brings me joy to see them cooking and sharing this recipe with their own friends and loved ones, keeping the tradition alive for generations to come.

As I reflect on the journey that led me to discover the recipe for Vermicelli Kababs, I am grateful for the friendships and experiences that have enriched my life. Food has a way of connecting us to the world around us, bridging cultures and bringing people together in a shared appreciation for the joys of cooking and eating.

I am proud to have added Vermicelli Kababs to my repertoire of recipes, and I look forward to continuing to explore new flavors and cuisines in the years to come. Cooking is not just a hobby for me – it is a passion that fuels my creativity and brings me closer to the people I love.

So the next time you are in search of a delicious and satisfying dish to impress your guests, look no further than Vermicelli Kababs. With its rich flavors and unique textures, it is sure to be a hit at any gathering. And who knows, maybe it will become a beloved recipe in your own family for years to come. Cooking is an adventure, and the recipe for Vermicelli Kababs is just the beginning. Bon appétit!