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Sha-Balé




Source of Recipe


the web


Recipe Introduction


Tibetan Meat Patties


List of Ingredients




3 finely chopped medium Onions
1 tablespoon of freshly ground Ginger and Garlic
2 tablespoons of Cooking Oil
1/2 teaspoon Ground Cumin
1 tablespoon of Cooking Salt
2 tablespoons of Soya Sauce
1 teaspoon of Sesame Oil
2 tablespoons of Hot Water
2lb Minced Lamb or Beef
6 cups of Self-Raising Flour
Cold Water

Recipe



1. Add the cold water to the flour a little at a time.
2. Knead the dough for about 4-5 minutes.
3. Leave the dough to stand for a while at room temperature.


1. Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well.
2. Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds.
3. Put 2 teaspoons of the meat mixture on the round and flatten it down a little.
4. Put another round on top and pinch the edges together tightly.
5. Deep fry the sha-balé in moderately hot oil (only cook a few at a time).
6. Drain thoroughly on kitchen roll.
7. Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first).
8. Serve the sha-balé hot with chilli sauce.

Serves: 4 or 5