Recipe Of The Week – Savoury Qeema Crepes

QEEMA CREPES2

This is an ABSOLUTELY yum snack and a firm favorite with my In-laws! This recipe is from my Sister in Law’s family… and everyone in our family absolutely loves it! It’s always on our ‘TO EAT’ wish list, whenever we visit her..  :D.  I never bothered to make it on my own.. as they seemed like a lot of work. But last week,  when I actually tried them myself. I  was so surprised to find out that they are really easy to make and so so yum! (And these pictures are from my very first attempt at it!).

My husband grew up in Saudia Arabia, and he tells me that this recipe is very close to his childhood favorite “Muttabaq”(that you can get only in Saudia Arabia- apparently!) . I have never had Muttabaq, but my husband and his siblings are crazy about it.  This recipe doesn’t have any egg in the filling, like the traditional Muttabaq does.. ( and I think I like that better .. don’t like too much of egg in everything). So here it is, sharing with you guys a much loved recipe .. courtesy my sister in law.

089Qeema Crepes

Makes about 16 -18 crepes   Download Recipe Card


Ingredients:

For the Filling:

  • 500 gm. Minced Beef (Qeema)
  • 1 inch piece of Ginger
  • 4-5 cloves of Garlic
  • 1 tsp. Salt (or to taste)
  • 1/2 tsp. Black Pepper
  • 1 Cup Spring Onions (Green part only)
  • 1/4 Cup Fresh Coriander Leaves (Chopped)
  • 1/4 Cup Fresh Parsley (Chopped)
  • 3-4 Green Chilies (Sliced)
  • Juice of 1 Lemon
  • 1-2 Tomatoes (Diced finely, I normally take the seeds out and throw them)

For the Crepes:

  • 1 Cup All Purpose Flour (Maida)
  • 1 Egg
  • 3/4 Cup Milk
  • 1/4 Cup Water
  • Pinch of Salt and Pepper

TIP: 1 Cup Flour makes about 8 Crepes. For 500 gm. of Qeema filling, I make the crepes with 2 Cups Flour.

Directions:

For the Filling:

  1. Boil the Qeema with the ginger and garlic, till the smell is gone and is completely dry. Fish out the ginger and garlic and discard them.QeemaCrepe1
  2. Take it off the flame and let it cool down.
  3. Then add tomatoes, spring onions, green chilies, parsley, coriander, lemon juice, salt and black pepper. Mix and the filling is ready.QeemaCrepe3

For the Crepes:

  1. Mix all the ingredients of the crepe and mix it well to make a smooth batter. You might need to add a bit of water if its too thick.QeemaCrepe2
  2. Heat a non stick pan and pour the crepe batter on it and spread it with the back of the spoon to make the crepe as thin as you can. (I make crepes on the roti maker.. it makes perfect crepes. Read here, if you missed the post on my Roti Maker). 
  3. Flip the crepe and cook on the other side as well. QeemaCrepe5
  4. 2 Cups of batter will make about 16 -18 crepes. Cook all of them and keep aside.
  5. Place the filling in the center of the crepe and fold the crepe, you can use the left over batter to use to seal the ends. (TIP: You can wrap them and freeze them as well for frying later).QeemaCrepe4
  6. Shallow fry them with a few drops on oil, on both sides so it turns light golden brown. 030
  7. Serve them hot, with lemon wedges and some green chilies.066Squeeze a bit of lemon juice on top and enjoy it with the green chili.

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Trust me, it is addictively YUM!

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Check out my other recipes HERE.

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