Lebanese Kabab Karahi & Roasted Tomato Qeema Handi | Shireen Anwar | Masala Mornings | 6 Feb 26

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Enjoy a flavorful episode of Masala Mornings with Chef Shireen Anwar, featuring two mouth-watering dishes: Lebanese Kabab Karahi and Roasted Tomato Qeema Handi. A perfect fusion of international inspiration and desi comfort food—ideal for lunch or dinner ideas at home.

✨ Show: Masala Mornings
👩‍🍳 Chef: Shireen Anwar
📅 Date: 6 February 2026
📺 Channel: Masala TV

📌 RECIPES
ROASTED TOMATO QEEMA HANDI

Ingredients

Minced beef/mutton ½ kg
Tomatoes: 5–6 medium
Onions: (finely chopped) 2 large
Ginger-garlic paste: 2 tbsp
Green chilies: 2–3 (slit)
Yogurt ½ cup
Fresh coriander (chopped) ½ cup
Fresh mint (chopped) ¼ cup
Green chili pastes 1 tsp
Kashmiri chili powder 1½ tsp
Red chili powder ½ tsp
Turmeric: ½ tsp
Coriander powder 2 tsp
Garam masala 1 tsp
Cumin seeds 1 tsp
Desi ghee 3 tbsp
Cooking oil 2 tbsp
Salt ½ tsp
Butter 1 tbsp
Coal (for smoke) 1 small piece
METHOD

Char tomatoes directly on flame or grill until skins blister and blacken. Cool, peel, and coarsely mash (keep some texture). Heat oil + 1 tbsp ghee in a handi. Add cumin seeds, then onions. Fry until deep golden, add ginger-garlic; sauté till aromatic, add mince and bhuna on high heat until it releases oil and turns slightly crispy, add turmeric, coriander powder, chilli powders, salt, and green chilli paste. Mix well. Whisk yogurt and add gradually; cook until oil separates. Add roasted tomato mash. Cook on medium, stirring, until thick, glossy, and oil floats. Finish & smoke, add garam masala, butter, half the coriander and mint, place hot coal in a small bowl, set it over qeema, drizzle 1 tsp ghee, cover for 2 minutes. Remove coal, garnish & serve, top with remaining herbs and green chilies.

LEBANESE KABAB KARAHI


Ingredients for Lebanese Kebabs

Minced beef or chicken – ½ kg
Onion – 1 small, very finely chopped
Garlic – 1 tbsp paste
Fresh parsley – 3 tbsp, finely chopped
Cumin powder – 1 tsp
Coriander powder – 1 tsp
All-spice powder – ½ tsp
Black pepper – ½ tsp
Cinnamon powder – a pinch
Salt – to taste
Olive oil – 1 tbsp
Ingredients for Gravy

Oil + butter – 4 tbsp
Onion – 2 mediums, finely sliced
Ginger garlic paste – 1½ tbsp
Tomatoes – 3 mediums, blended
Tomato paste – 1 tbsp
Kashmiri chili powder – 1 tsp
Paprika – 1 tsp
Garam masala – ½ tsp
Yogurt – ¼ cup
Cream – ¼ cup
Labneh (or thick hung yogurt) – ½ cup

Ingredients to Garnish
Fresh parsley
Toasted pine nuts or almonds
A drizzle of olive oil

METHOD FOR KEBABS

Mix minced meat with all kebab ingredients. Knead well for 5 minutes until sticky. Shape into small seekh or oval kebabs. Shallow-fry or grill until lightly golden., keep aside. Heat oil and butter in a karahi, add onions and cook until soft and lightly golden. Add ginger garlic paste and sauté until aromatic, add blended tomatoes, tomato paste, chili powder, paprika, coriander powder, and salt, cook on medium heat until oil separates. Lower flame, add yogurt slowly, stirring constantly, add cream and labneh, mix gently for a silky texture, add grilled kebabs into the gravy, sprinkle garam masala, cover and simmer on low for 8–10 minutes so flavors absorb. Garnish with parsley, nuts and olive oil.



#ShireenAnwar #MasalaMornings #MasalaTV #LebaneseKabab
#QeemaHandi #DesiCooking #FusionFood #PakistaniRecipes #HomeCooking

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