Shami Lapeh (Shami Pook)

After soaking the split yellow peas for a couple hours boiling them in water for at least 20 minutes. If you choose to use a potato for the Shami you can boil that for 20 minutes along with the split yellow peas. Note: Using a potato may make the mixture sticky. Now if you are using a food processor you may have an easier time mixing all the ingredients. If you plan to mix the ingredients by hand make sure you mash the contents up real well. Mix the grated onion with the meat. After the split yellow peas and potato are cold you will want to mix them in with the meat and onion. If you are using a food processor you can first add the onion, then add the split yellow peas, followed by the potato. After the three ingredients are mixed you can add the meat into the food processor. One the split yellow peas, potato, onion, and meat are all mixed together add your spices (salt, pepper, turmeric, saffron, and baking powder) and the egg. If you are using the food processor you can just add the other ingredients to the mixture already in the food processor, and if doing this by hand just add the ingredients and make sure you mix them and mash them up really good. Your mixture should become a bit sticky. You can either place the mixture in the fridge for a bit, or begin to form the Shami right away. You will want to play bread crumbs in a plate and heat up oil in a frying pan. When the oil is heated take small amounts of the mixture and roll it around in the bread crumbs (make it into a round ball). Flatten the ball in your hand a bit (keeping a round shape)…make sure you don’t make them too thin. Poke a hole in the center and then place the Shami in the frying pan. Once the side frying in the oil is golden brown you will flip it over to have the other side fry to a golden brown as well. Continue frying the Shami’s until they are all done. Serve with bread or plain. Add any condiments you like (like tomatoes and pickles).