Arabic Qeema Paratha is a savory flatbread filled with spiced minced meat and egg. Ground meat is seasoned with a warm spice blend and aromatics, and then tucked into a soft buttery dough. The paratha is pan-fried until golden brown, offering a delicious fusion of crispy layers and flavorful filling.
Do try this recipe and spice up your breakfast. Perfect Suhoor recipe that anyone can try.
How To Prepare the Arabic Qeema Paratha:
Prepare the Mince Filling: Sauté the ground meat with aromatics, spices, and tomatoes until cooked through.
Prepare the Dough: Combine flour, salt, and ghee. Add water to form a kneadable dough. Rest the dough for at least 15 minutes.
Assemble: Roll out the dough, spread the cooled Qeema filling, and fold or layer it.
Cook the Paratha: Shallow fry the paratha on a pan with oil or ghee until golden brown and cooked through.
Follow this Arabic Qeema Paratha Recipe by Chef Samina Jalil and experience Arab cuisine at home!!!
- 250 gm Chicken mince
- 1 tbsp Ginger garlic paste
- 3/4 tsp Salt
- 1/2 tbsp Red chilli powder
- 2 tbsp Oil
- 1 onion finely chopped
- 1 Egg
- 2-1/2 cup Flour
- 3/4 tsp Salt
- 1 tbsp Sugar
- 4 tbsp Oil
- 1 pinch of Baking soda
- Oil for frying
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Prepare the dough by mixing whole wheat flour, salt, and water in a bowl. Knead well until a smooth and pliable dough is formed.
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Cover and let it rest for about 30 minutes.
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Heat oil over medium heat. Add chopped onions and sauté until they turn golden brown. Add minced garlic and ginger, and sauté for a couple of minutes until the raw smell disappears.
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Add minced meat to the pan along with red chili powder and salt.
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Mix well and cook until the meat is cooked through and the mixture is dry.
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You can add a little water if necessary to prevent sticking.
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Once the Qeema filling is ready, remove it from the heat and let it cool slightly.
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When cooled add egg and mix well.
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Optionally, you can mix in chopped fresh cilantro leaves for added flavor.
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Divide the dough into small lemon-sized balls.
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Roll out each ball into a small disc, about 4-5 inches in diameter.
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Place a spoonful of the Qeema filling in the center of the disc.
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Fold the edges of the dough over the filling and shape it into a square shape.
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Seal it well, being careful not to let the filling spill out.
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Heat a griddle or skillet over medium heat. Place the rolled-out Paratha on the hot griddle and cook on both sides, applying oil or ghee as needed, until golden brown spots appear.
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Repeat the process with the remaining dough and Qeema filling to make more Parathas.
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Take it out on a serving platter.
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Arabic Qeema Paratha is ready to serve.
Some Useful Tips to Prepare Arabic Qeema Paratha:
- You can substitute chicken mince with beef mince or mutton for a richer flavor.
- Adjust the amount of red chili powder to your desired level of spiciness.
Serving Suggestions:
- Serve hot Qeema Parathas with yogurt, pickles, or your favorite chutney.
- Enjoy your flavorful and filling meal!
Here are few more Arabian Recipes from different Chef’s!!
- Ruz Bukhari Recipe by Chef Zarnak Sidhwa
- Smoked Chicken Mandi Recipe by Samina Jalil
- Arabian Sizzling Chicken Recipe By Chef Zakir
- Al Baik Chicken Recipe by Zarnak Sidhwa
- Smokey Chicken Shawarma Platter Recipe by Samina Jalil
If you like this recipe and make it then let us know your feedback by commenting below.
Happy Cooking !
