Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Dina Begum is a cookbook author and writer who is passionate about highlighting the recipes and food traditions of Bangladesh. She is increasingly called upon to write for nationwide publications and her recipes have been featured in The Telegraph, The Herald, Huffington Post, Metro and The Scotsman, amongst others. She has hosted popular Bangladeshi pop ups at Darjeeling Express to showcase home cooking favourites, as part of their #WomenInFood series and has taken part in a programme at The Museum of Food and Drink (MOFAD) and a supperclub at Archestratus in New York.
Dina’s Chicken Jali Kabab
A few words from Dina… Dhaka is famous for its Mughal rooted dishes and the famous Jali Kabab has become a firm favourite across the country and throughout the Bangladeshi diaspora. I’ve diverted from the classic red meat variety and opted for chicken mince, which is equally delicious. Flattened kababs laced in a jali – or net coating of whisked egg are dropped into hot oil, and emerge minutes later; crispy, golden brown and ready to be eaten. I like mine simply with a squeeze of lemon juice, but you can also enjoy them with a dipping sauce of your choice.
For kebab mix
500g chicken mince
1 tsp salt
2 cloves garlic
½ inch piece ginger
1 small onion
1 tsp chilli powder
1/4 tsp nutmeg
1/8 tsp mace
1 tsp garam masala
1 tsp cumin
1 tsp coriander
4 green chillies
2 tbsp coriander chopped
1 tbs mint chopped
1 medium egg
60g fresh breadcrumbs (2 slices of bread)
For the coating
6 plain biscuits such as Rich Tea, or Marie Biscuits
1. Blend the garlic, ginger and onion into a smooth paste in a blender, or grate finely and add to a mixing bowl.
2. Add the rest of the kabab mix ingredients and mix well. Divide into 16 balls and flatten each between your palms into approximately three inch patties.
3. Grind or crush the biscuits to fine crumbs and place in a shallow bowl.
4. When you are ready to cook, lightly coat the kababs in the biscuit crumbs and set aside on a plate.
5. Heat about an inch of oil in a large frying pan on medium-high heat.
6. Whisk the two eggs and dip each kabab in the egg so that both sides are coated and place carefully into the hot oil.
7. To test the seasoning, drop a small bit of mixture into the hot oil and cook for a couple of minutes and adjust the salt if required.
8. Now add four or five kababs into the oil and fry for about two minutes on each side, until golden brown.
9. Drain with a slotted spoon onto kitchen paper and serve hot with lemon wedges, or a sauce of your choice.
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