A delicious appetizer, Bangladeshi easy and delicious beef jali kebabs. A popular Bangladeshi kebab made using ground beef and a mix of ingredients. ‘Jali kabab’ or the so called ‘Biye Barir Jali Kabab’ is super tasty and so full of flavor. The kebab has a unique taste and this comes from the kebabs being dipped in beaten eggs and fried til nice and golden. This is where this kebab actually gets its name ‘jali’ kebab which means ‘net’. Frying the kebabs by dipping them in the eggs give the kebab a net ‘jali’ look. And that’s the beauty of this Kebab! Which also adds to the flavor and taste of the kebab.

There are other flavors that also make this kebab even more tasty and one of them is fresh mint. You can actually taste the mint in the kebabs, not too overpowering but just perfect. There are a few spices which are added to give the kebabs some heat and flavor.

Kebabs are a easy appetizer to make and go well with any Indian desi meal or dish. Jali kebabs taste great with pilau rice, chicken roast or with dipping sauces. They are the perfect texture inside, not too soft and not too chewy. The outer egg crust helps to hold the kebab together and gives the kebab a nice bite and unique look.

Make these kebabs and enjoy the great taste, a traditional Bangladeshi kebab not to be missed.

Just like me, my hubby loves Bangladeshi food so jali kebabs are a specialty in my home.

Making the Beef Jali Kebabs

Mix in all the ingredients and leave to marinate for 25-30 minutes. This helps to enhance the flavor of the kebabs.

Then shape the mixture into balls, medium size and flatten out using your hands. Use your hand to get mixture into a tight ball and then use both hands to flatten the ball into a fairly flat patty. Make the patties and place them in one layer preferably on parchment paper so they don’t stick onto the surface where you are placing them on.

Once all the kebabs/patties are made then heat oil in a large frying pan. (Shallow fry).

Crack eggs into a bowl and beat well. Dip the kebabs into the egg mixture, just coating them very lightly and fry in the oil. Fry the kebabs on a medium high flame 3-4 minutes per side until nice and golden brown. Try not to move them around unless it’s time to actually turn them over. These kebabs are soft and can easily break, fall apart. Frying these carefully per side will help to keep their shape.

Transfer onto a paper towel to get rid of any excess oil.

Enjoy these Bangladeshi easy and delicious beef jali kebabs nice and hot with pilau or roast

Fried kebabs will stay good in the refrigerator for 3-4 days and can be warmed up prior to eating.

Bangladeshi Easy and Delicious Beef Jali Kebabs

Recipe by Shema Course: AppetizersCuisine: BangladeshiDifficulty: Easy

Servings

14-16

kebabs

Prep time

10

minutes

Cooking time

25

minutes

Easy Beef Jali Kebabs

Ingredients

• 2 lbs or 1 kilogram ground beef
  

• 1/2 cup fried onions, beresta
  

• 1 small onion finely chopped
  

• 2 teaspoons of minced ginger
  

• 2 teaspoons of minced garlic
  

• 2 teaspoons of chili powder
  

• 3 tablespoons of tomato ketchup
  

• 1/2 teaspoon ground cinnamon
  

• 1/2 teaspoon ground nutmeg
  

• 1/2 teaspoon ground mace
  

• 1/2 teaspoon ground cardamom
  

• 1 and 1/2 teaspoons of salt
  

• 2-3 chopped green chilies
  

• Handful of chopped cilantro
  

• 1/4 cup chopped fresh mint leaves
  

• 3 tablespoons of ghee
  

• 1 cup of fresh breadcrumbs
  

• To coat the kebabs

• 3 larges eggs beaten

• To fry kebabs

• Cooking oil

Directions

• In a large mixing bowl add in all the ingredients one at a time
• Using your hand and mix in very well, incorporating all the ingredients together
• Leave the mixture to marinate for 25-30 minutes
• Using your hands to shape the mixture into 14-16 roughly even sized balls
• Use your hand to flatten the balls in to patty shapes (look at pics above)
• Heat a large frying pan with oil, 1/4 of the way up (shallow fry)
• Dip the kebabs into the eggs just to lightly coat them
• Gently drop them into the frying pan, 5-6 at a time, try not overcrowd the pan
• Fry the kebabs on a medium high flame 3-4 minutes per side
• They should turn to a nice golden brown color
• Use a slotted spoon to take the kebabs out of the pan and transfer onto a paper towel
• Do this for the rest of the kebabs, frying them in batches
• Enjoy these kebabs with a dipping sauce or with pilau or roast!

Notes

• Fried Jali kebabs will stay good in the refrigerator for 3-4 days, Warm up before serving.