Shami (pronounced shah-MEE) is a tasty Persian finger food. It is traditionally made with split peas, but I use red lentils instead because they cook quicker. Enjoy!

3/4 c. dried red lentils
1 small potato, peeled and quartered
1 pound ground beef
3/4 t. salt
1 egg
1 small onion, grated
1/2 c. bread crumbs
1 t. advieh spice* (if you don’t have this, use a pinch of saffron + a pinch of tumeric)
1/4 c. flour
2 T. oil

*Advieh is a Persian spice that is a blend of various spices: cumin, turmeric, cinnamon, cardamom, cloves, rose petals, saffron, and ginger.

1. Boil the red lentils and potato together until cooked through. Drain.

2. Combine all ingredients and mix well until fully combined.

3. Take a golf ball sized amount of the mixture and gently roll in flour. Press the ball into a patty. Over medium heat, fry the patty in oil until brown and crispy on both sides.


Serve with raw sliced onion and sumac.



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