Anda Shami

Name: Anda Shami
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 8 shami kebabs; 4 eggs; as needed oil — for frying; 1 handful cilantro; 1 tsp chaat masala; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Anda Shami is a beloved comfort food that finds its roots in the bustling city of Lahore, where it graces tables with its rich flavors and hearty texture. This dish traditionally emerges in home kitchens, crafted with an intuitive hand, where salt is measured by feel and the oil flows freely. It reflects the unpretentious charm of Pakistani home cooking, shared among family and friends without the need for pretense or elaborate presentation.

The dish marries the spiced depth of shami kebabs with the warmth of eggs, creating a satisfying contrast of tender and crisp textures. A sprinkle of chaat masala and fresh cilantro brightens the plate, delivering a burst of tangy and herbal notes. Enjoy Anda Shami as it is meant to be—a comforting, communal meal that invites everyone to savor each bite.

Ingredients

8shami kebabs
4eggs
as neededoil — for frying
1 handfulcilantro
1 tspchaat masala
to tastefine sea salt

Method

Crack the 4 eggs into a bowl and whisk them until the yolks and whites are fully combined, creating a smooth mixture. Add a pinch of fine sea salt to the eggs to enhance their flavor. Finely chop the handful of cilantro and set it aside. This will be used to add freshness and a hint of herbal aroma to the dish.
Heat a generous amount of oil in a large, flat-bottomed frying pan over medium heat. The oil should be enough to cover the bottom of the pan, ensuring the shami kebabs can fry evenly. Once the oil is hot but not smoking, carefully place the 8 shami kebabs into the pan. Allow them to fry until they develop a golden-brown crust on one side, which should take about 3-4 minutes.
While the kebabs are frying, sprinkle them with 1 tsp of chaat masala. This spice blend will infuse the kebabs with a tangy and slightly spicy flavor, characteristic of Lahore-style Anda Shami. Flip the kebabs gently using a spatula to avoid breaking them, and continue to fry the other side until it also turns golden-brown.
Once the kebabs are evenly browned on both sides, reduce the heat to low. Pour the whisked eggs over the kebabs, ensuring they are well-coated. The eggs will act as a binding agent, creating a cohesive layer around the kebabs. Allow the eggs to cook slowly until they are fully set and have a firm texture, which indicates they are done.
Sprinkle the chopped cilantro over the cooked Anda Shami for a burst of color and freshness. Adjust the seasoning with additional fine sea salt if needed, tasting to ensure the flavors are balanced. Serve the Anda Shami immediately, while the eggs are still warm and the kebabs are crispy, inviting everyone to share in this traditional Pakistani dish.