Скачать или смотреть Bun Kabob

The traditional name of this protein-packed burger is bun kebab. Bun kebab is a popular street food in Pakistan. In this version of the sandwich, a meat and dal patty (shami kebab) is laid out on a sweet and pillowy bun with mint chutney and salad. In large cities, it’s often consumed for brunch. And that is why it is always paired with a fried egg.

At my home, I make it quite often for kids' school lunch and they also love it on weekends for brunch alongside yogurt and paratha.

I call it a protein burger because it consists of meat, lentils, and eggs. The lentils and traditional spices give it a smooth creamy texture and on top of that the patty is sandwiched between very tender and pillowy buns.

Paired with my homegrown organic mint chutney which is a bit sweetened with medjool dates and rice vinegar. It's one bite that will make you fall in love with the homemade food that feels fresh and just right in the ongoing life buzz.

I will upload the recipe after a quick fix and edits. Also, this episode has part 2 coming soon. In that part, you will see how I make my shami kebab patties. Cheers and stay hopeful.

Bun Kebab

For the buns:
1 tsp dry yeast
6 Oz. water at room temperature
1 cup, 125g all-purpose flour

Mix the three, and cover it tight with a plastic wrap. Let it rest and rise till all are doubled in size.

2 eggs
½ cup oil
1 tbsp mayo
¼ cup plus 2 tbsp sugar
2 tsp salt
3 cups all-purpose flour, 375g

Add all these ingredients in the given order to the above-fermented mixture. Knead a dough in multiple intervals by kneading for five minutes then resting for 20 minutes. Repeat the kneading/resting process for two or three more times. Or use a stand mixer and knead till the dough develops a strong gluten structure.

Cover the dough tight with a plastic wrap and let it slowly ferment over the counter till it doubles. Then divide the dough into ten equal pieces. You need to use a scale for a more accurate weight measure.
Roll the ten dough pieces into tight balls with a smooth top. Let the dough balls rest for 10 minutes. Now grease a large-size skillet very well and make sure to grease the sides.

After the rest, now finally shape your buns by pinching the ends again and making them tight balls. Lay them in the greased pan and cover with a wrap. Let them triple in volume.
After that, brush them very well with egg glaze, and sprinkle with some flaky salt. Bake in a 350F preheated oven for 25 minutes. Take them out and let them cool on a wire rack completely before slicing.

For mint chutney marinated salad:

2 handful fresh mint
1 garlic clove
2 medjool dates
2 tbsp rice vinegar
1 tbsp olive oil
Pinch of salt

Blend everything to puree and pour it over the sliced tomatoes and onions. Toss it well to coat and place in the fridge till ready to use.

I onion thinly sliced
2 tomatoes thinly sliced


For assembling and serving:
10 shami kabab patties
4 eggs, whipped to soft peaks
Marinated mint chutney salad
Thousand island dressing (optional) traditional recipe does not call for it.

Fry the patties by first pouring ¼ cup of the whipped eggs on a well-oiled hot pan and let it cook for 2 minutes without touching. Then very gently slide a patty on top and flip the raw side of the other part of the egg patty over it just like you can see in the video. Try to close the edges by gently pressing on it. The raw egg will act as glue here.

Fry on very low heat on both sides. Then layer and arrange your bun kabab with the dressing, patty, and mint chutney salad as shown in the video. Enjoy!