Lukhmi ( ur, ) is a typical mince savoury or starter of the cuisine of
Hyderabad
Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern India ...
,
Telangana
Telangana (; , ) is a state in India situated on the south-central stretch of the Indian peninsula on the high Deccan Plateau. It is the eleventh-largest state and the twelfth-most populated state in India with a geographical area of and 3 ...
, India. It is a local variation of
samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...
. The snack's authentic preparation includes stuffing with
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
-mince
kheema (ground meat). It is a non-vegetarian derivative of the samosa although, unlike the latter, the lukhmi is shaped into a flat square
patty
A patty or burger (in British English) is a flattened, usually round, Serving size, serving of ground meat and/or legumes, grains, vegetables, or Meat analogue, meat alternatives. Patties are found in multiple cuisines throughout the world.
...
.
The word comes from ''
loqma'' or morsel.
Ingredients
Mince meat (kheema),
flour and
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
.
Preparation
Prepare the dough in yogurt, mixing it thoroughly until it becomes very smooth, and stuff it with minced meat.
Kheemey-ki-Lukhmi is still served as a starter in the authentic Hyderabadi weddings and other celebrations.
See also
*
Hyderabadi cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...
*
Hyderabadi biryani
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi an ...
*
Hyderabadi haleem
Hyderabadi haleem () is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad Stat ...
References
Further reading
* ''A Princely Legacy, Hyderabadi Cuisine'' By Pratibha Karan ,
External links
Chicken lukmi recipe
Indian snack foods
Indian fast food
Hyderabadi cuisine
Telangana cuisine
Dumplings
Indian pastries
Muhajir cuisine
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