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A thoughtful blend of original ‪‎photography‬, ‪haiku‬ and ‪calligraphy‬; a cathartic journey upon fluid images and simple words.

7 Apr 2009

Indian Kebab with Roasted Hazelnuts and Dried Apricots

The past week-end I was invited for a friendly dinner at friends place. Since they just came back from a trip to India, the theme of the night were: Indian Kebabs. I made a batch of meat mixture to bring along, here there is the recipe.

(make roughly 30 kebabs)

• 125g chickpeas flour
• 2 eggs
• 1 tsp salt
• 500g mixed minced meat
• 4 black cardamom
• 1 handful of green cardamom (ca 15 pods)
• 4 cloves
• 1 tsp caraway
• 1/2 tsp cumin seeds
• Ca 20 hazelnuts, roasted
• 5 dried apricots
• 1 carrot, grated
• 2 shallots, finely chopped
• 1 tsp red chilli flakes
• 50cl brandy
• 2 pinches of freshly grated black pepper

How to:
Using a spice grinder or a mortar, grind the spices together: the seeds from the cardamoms, the cloves, the caraway seeds and the cumin. Crush the hazelnuts in small pieces but not to flour.
In a bowl put all the ingredients together and mix well to combine. Let the mixture rest in the refrigerator for 1h.
When ready to grill your kebabs, oil a bit your hands and form elongated patties with the meat mixture. Grill till ready and the outside is nice and browned.


  1. As exotic as can be Alessio. You take our kebabs to dizzy new heights! Delicious!

  2. Sounds so delicious, Alessio, but I so need a picture of these to drool over. Yummy! See, me and Deeba are already lined up, plates in hand.

  3. @Jamie I know what you mean eheh Those were the days when my camera was still a dust-catcher ;)

  4. Drooling without the picture, imagine what will happen with one! Yummy!