Translated by, Samira Hasanzadeh
Source: rasekhoon.net





 

This famous, Delicious local dish has long been consumed in Kermanshah.
Ingredients,
Fat less beef, 400 g
Split peas, 1 cup
Potatoes, half-cooked, 2 nos
Eggs, 2 nos
Salt, pepper, turmeric and cinnamon, as required
Frying oil, as required
Walnuts, raisins, and fried onions, to stuff the kebabs, as required
Lemon juice, 1 glass
Sugar, 1/2 glass
Water, 1 glass
Procedure
Chop the meat finely and pound till elastic. Cook split peas with salt. Grate half-cooked potatoes and mix with ground split peas, meat, salt, pepper, cinnamon, turmeric and eggs. Do it well so it becomes sticky enough.
Take a little of the paste and make an egg-shaped kebab and fry in the oil. When Holoo kebabs are fried, put them in a pot and pour in the mixture of lemon juice, sugar and water. Reduce the flame to cook.
If kebabs lose their shape and start separating once frying you can add in some chickpea flour to make it sticky and consistent.