Dum is a cooking technique where food is slow cooked over a very low flame in sealed containers. The seal can be a tight lid or aluminum foil. As it cooks, heat creates steam in the sealed container. As the steam condenses and stays confined in the sealed pot, it cooks the food slowly before it can escape. Traditionally, a bed of hot coals are used to cook in the dum method. However, often cooking in low flame on stovetop or baking in tightly sealed oven also mimic a “dum” method. Herbs and spices play an extremely critical role in dum technique. Dum kabab is a minced meat kabab prepared using off course the dum technique. Excellent as appetizer, sides or sandwich filler.
Instead of grilling, this minced meat kabab is slow cooked in the oven or stovetop in its own juices which persuades the release of maximum flavor. Fresh spices and herbs are key for dum kabab flavoring. The dum method makes this kabab melt in the mouth and herbs like cilantro, dill, parsley, mint mixed with spices gives this kabab an irresistible aroma. The kabab retains all the natural aromas and becomes infused with the richness of flavors that distinguishes this kabab from other kababs that are mostly dry.
Dum kabab is about aroma. When the aluminum foil seal is broken on the table, the fragrance of the kababs floats in the air making it irresistible to not take a bite of this delish. Enjoy a soulful family meal with dum kabab accompanied by flavorful conversations with family and friends. Lip smacking and ever so delicious and succulent.
Craving more? Look through the kabab recipes page and sign up for the With A Spin e-mail update for a fresh serving of content delivered every week to your inbox! Also, stay in touch on Facebook, Twitter, and Pinterest for all of the latest updates.
- 1 lb ground beef or lamb
- 2 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon garam masala
- 2-3 green chili, chopped
- 1 cup onions, finely minced and liquid discarded
- ½ cup beresta, crushed
- ½ cup herb mix of choice (cilantro, dill, parsley, mint, etc.), finely chopped
- 2 tablespoon lemon juice
- 2 tablespoon gram flour(besan)
- 2 teaspoon salt. (or per taste)
- 1 egg
- 2 tablespoon oil, additional oil or Spray oil to grease baking tray
- 2 tablespoon yogurt
- 2-3 tomatoes, round sliced
- 1 onion, round sliced
- Red onion, chopped for garnish
- Preheat oven to 350 degrees Fahrenheit.
- Grease a baking tray with spray oil or by brushing some oil. Set aside.
- Mix all ingredients and roll into sausage size kababs.
- Sprinkle or layer the round sliced tomatoes and onion rings on top of the kababs.
- Tightly cover the baking tray with aluminum foil so steam cannot escape.
- Bake 40 minutes turning once and let the kababs cook in it’s own juice.
- Broil the kababs for 8-10 minutes uncovered turning once. Put the cover back on after broiling.
- Alternatively, you can make this kabab using the dum method on a stovetop. I find using the oven to be easier.
Make sure the kababs do not stick to the tray. You may use an aluminum foil sheet to cover the tray to avoid sticking.
Great as appetizer, sides or sandwich filler.
You may garnish the kabab with red onion and chopped herb of your choice.
রেসিপিঃ দম কাবাব
উপকরনঃ
১ পাউন্ড গরুর বা ভেড়ার মাংসের কিমা
২ চা চামচ রসুন বাটা
১ চা চামচ আদা বাটা
১/২ চা চামচ গরম মসলা
২-৩ টি কাচা মরিচ, কুচি করা
১ কাপ পেঁয়াজ (পানি ঝরিয়ে নিয়ে ছোট কুচি করে কাটা)
১/২ কাপ বেরেস্তা ( ভাঙ্গা ভাঙ্গা )
১/২ কাপ হারব মিক্স, পছন্দ মত ( ধনেপাতা, ডিল, পারসলি, পুদিনা পাতা ইত্যাদি) কুচি করা
২ টেবিল চামচ লেবুর রস
২ টেবিল চামচ বেসন
২ চা চামচ লবণ ( বা স্বাদ অনুযায়ি )
১ টি ডিম
২ টেবিল চামচ তেল ( আরও কিছুটা তেল অথবা স্প্রে বেকিং ট্রেতে দেয়ার জন্য)
২ টেবিল চামচ দই
২-৩ টি টমেটো, (গোল করে কাটা )
১টি পেঁয়াজ ( গোল করে কাটা)
প্রস্তুত প্রণালীঃ
১. ৩৫০ ডিগ্রি ফারেনহাইটে ওভেন প্রিহিট করুন।
২. বেকিং ট্রেতে তেল স্প্রে করুন অথবা ব্রাশ দিয়ে তেল লাগিয়ে নিন।
৩. সবগুলো উপকরন মিশিয়ে মাংস গুলো লম্বা রোল করে সসেজ সাইজ কাবাবের মত তৈরি করুন।
৪. গোল সাইজ টমেটো এবং পেঁয়াজ গুলো ছড়িয়ে অথবা লেয়ারের মত করে কাবাবের উপর দিন।
৫. বেকিং ট্রেটি এলুমেনিয়াম ফয়েল দিয়ে টাইট করে ঢেকে দিন যেন কোন বাষ্প বের না হয়।
৬. ৪০ মিনিট বেক করুন।
৭. এবার এলুমিনিয়াম ফ্যেল খুলে কাবাব গুলো ৮ থেকে ১০ মিনিট ব্রয়েল করুন। মাঝে একবার উল্টিয়ে দিন। ব্রয়েল হয়ে গেলে ওভেন থেকে বের করে আবার ফয়েল দিয়ে ঢেকে ১০-১৫ মিনিট রেখে পরিবেশন করুন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
[/print_this]
These sound so aromatic! I bet they are irresistible when released from their foil packaging! Thanks for the info on the Dum cooking technique – is it similar to cooking on a charcoal grill?
The kababs surely are fragrant, Shashi. Thank you!
Dum cooking is similar to charcoal grill but not quite the same. Back in Bangladesh, often charcoal is used for the dum method by putting hot charcoal on top of the lid. This really mimics low heat oven cooking where heat is coming from all around not just from the bottom.
i have never had dum kebab but this sounds like a great dinner – looks irresistible!
They surely are, Dixya. Hope you’ll give these easy yet irresistible kabab a try sometimes. Thank you!
These sound so delicious, I’m torn whether to serve this or your Hari kabab on Eid!! I may have to make both. 🙂
I second you. Make both! Good to see you again, Lani. Thank you. Advanced Eid Mubarak to you and yours.
Thanks! Eid Mubarak in advance to you and your family.
I’m staring at this food thinking how amazing it would all taste, the flavours are amazing here.
The kabab is pretty amazing, my dear and it’s extremely easy to make. Thank you!
It looks so simple, easy and yummy. Will definitely try for the eid.
Wow, beautiful topping Lail…I’ll be trying it in future because I never done that in oven.
Eid Mubarak to you and your family
Eid Mubarak to you and your family too, Rashida. So glad you like the kabab and the topping. Thank you! You can try this kabab in oven or stovetop using the dum method. Have fun 🙂
I am getting so hungry right now!
The kababs are truly scrumptious. I’m not surprised, my friend. Thank you!
Sounds similar to the concept of sous vide 🙂 Same with tasteofmadness, now I’m starved!
Yes, the concept are similar. While in sous vide cooking method, food is sealed in airtight plastic bags and cooked in water, in dum method, the food is sealed and cooked in low flame which can either be on stovetop or the oven. I don’t recall ever tasting food cooked using sous vide method but can vouch that dum method retain the aroma of food making the end result dish irresistible just like the dum kababs here. Thanks, my friend.
thanks for sharing this amazing but easy to follow recipe. made some last night and i must admit this is the best kabab i have ever made 🙂
Hi Shayma – I am so glad to hear that you tried the recipe and enjoyed the kabab. Thank you so much for taking the time to let me know. I really appreciate it. Hope to see you around again soon. Thanks!