Nargesi kebab: Difference between revisions
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{{Short description|South Asian meat dish with an egg in the middle}} |
{{Short description|South Asian meat dish with an egg in the middle}} |
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”’Nargesi Kebab”’, ”’Nargesi Kofta”’ is |
”’Nargesi Kebab”’, ”’Nargesi Kofta”’ is dish originating in [[Lucknow]], [[Uttar Pradesh]] during the [[Mughal Empire|Mughal period]] and is a kind of [[kebab]] or [[kofta]] with a [[chicken egg]] in the middle. It is named after [[Narcissus (plant)|Narcissus flower]] because when kebabs are cut they look like the flower’s petals. To cook Nargesi Kebab, you wrap a mixture of [[Ground meat|minced meat]], usually [[beef]], [[Onion|diced onions]] and various [[Spice|spices]], around a [[boiled egg]], which is then fried in [[ghee]] or [[butter]] and eaten alongside [[tzatziki]], [[curry]], or other sauces.{{cite web | url=https://www.bbc.co.uk/food/recipes/nargiskebabs_93344 | title=Nargis kebabs | publisher=BBC Food | accessdate=19 September 2013}}{{cite web | url=http://recipes.betterrecipes.com/nargesi-kebab.html | title=Nargesi Kebab | publisher=Better Recipes | accessdate=19 September 2013}}{{cite web | url=http://titlisbusykitchen.com/archives/nargisi-kofta-nargis-kebab | title=Nargisi Kofta (Nargis Kebab) | date=11 September 2010 | publisher=Titli’s busy kitchen | accessdate=19 September 2013}}{{cite web | url=http://www.khanapakana.com/recipe/cdddad5c-4400-4594-b106-8eb2adf37183/-nargisi-kabab | title=نرگسی کباب Nargisi Kabab | publisher=Khana pakana | accessdate=19 September 2013}} |
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[[File:Nargisi_Koftas_in_Curry.jpg|alt=Nargisi_Koftas_in_Curry|thumb|Nargisi Kofta in the frying pan with a curry sauce|280x280px]] |
[[File:Nargisi_Koftas_in_Curry.jpg|alt=Nargisi_Koftas_in_Curry|thumb|Nargisi Kofta in the frying pan with a curry sauce|280x280px]] |
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Latest revision as of 10:48, 2 January 2024
South Asian meat dish with an egg in the middle
Nargesi Kebab, Nargesi Kofta or Narges Shami Kebab is an Afghan, Indian, Pakistani, and Middle Eastern dish originating in Lucknow, Uttar Pradesh during the Mughal period and is a kind of kebab or kofta with a chicken egg in the middle. It is named after Narcissus flower because when kebabs are cut they look like the flower’s petals. To cook Nargesi Kebab, you wrap a mixture of minced meat, usually beef, diced onions and various spices, around a boiled egg, which is then fried in ghee or butter and eaten alongside tzatziki, curry, or other sauces.[1][2][3][4]
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