Hyderabadi Luqmi

Ingredients

• 325 g minced mutton, lamb, or beef (Use 300–350 g; the source permits mutton, lamb, or beef.)
• 3 tbsp oil (For cooking the qeema filling.)
• 0.5 large onion (Thinly sliced.)
• 1 tbsp ginger garlic paste
• salt (To taste, for the qeema filling.)
• 0.5 tsp turmeric powder
• 1.5 tsp red chilli powder
• 0.75 cup water (For cooking the qeema.)
• 0.5 tsp garam masala powder
• 2 tbsp cilantro (Chopped.)
• 0.5 tbsp lemon juice
• 2 cup all-purpose flour (For the pastry dough.)
• 1 tsp salt (For the pastry dough.)
• 3 tsp ghee
• water (As required to make a soft dough.)
• 0.25 cup butter (Softened and divided into ¼ cup for each fold.)
• all-purpose flour (For dusting while rolling and folding the pastry.)
• water (For sealing the pastry edges.)
• oil (For deep-frying.)

Steps

1. 1

   Start the qeema filling by heating the 3 tablespoons oil in a pan.

2. 2

   Add the thinly sliced onion and sauté for 1–2 minutes.

3. 3

   Add the ginger garlic paste, salt, turmeric powder, and red chilli powder. Cook for another 3–5 minutes.

4. 4

   Add the minced meat and cook over high heat for a few minutes, stirring constantly.

5. 5

   Pour in the water, cover the pan, and cook over low heat for around 15 minutes, or until the meat is tender.

6. 6

   Uncover the pan and cook over high heat until all the moisture has evaporated and the qeema is completely dry.

7. 7

   Add the garam masala powder, chopped cilantro, and lemon juice. Mix well, then set the filling aside to cool completely.

8. 8

   Make the pastry by combining the all-purpose flour, pastry salt, and ghee.

9. 9

   Gradually add water, bringing the mixture together into a soft dough. Knead for about 5 minutes; do not overknead, as the dough can become tough and difficult to roll.

10. 10

    Cover the dough and let it rest for around 30 minutes.

11. 11

    Roll the dough out as thin as possible. Spread ¼ cup softened butter over its surface and lightly sprinkle with flour.

12. 12

    Fold the buttered dough into a square as shown in the source.

13. 13

    Roll the dough out again. Spread the remaining ¼ cup softened butter over it, lightly sprinkle with flour, and fold it once more.

14. 14

    Cover the folded dough with a cloth and let it rest for another 15 minutes.

15. 15

    Roll the dough out one final time, making it as thin and large as possible.

16. 16

    Cut the dough into rectangles. Place some cooled qeema filling on one half of each rectangle, then fold the other half over the filling to create a square.

17. 17

    Lightly wet the edges with water, press them together to seal, and crimp the sealed edges with a fork.

18. 18

    Deep-fry the luqmi in oil until crisp, flaky, and golden brown.

19. 19

    Serve hot.

Notes

The source does not specify the frying temperature, frying time, number of pastries, or exact amount of filling per pastry. Luqmi is traditionally square, although the source notes that rectangular pieces may also result.

Nutrition per serving

• appetizer
• South Asian
• Hyderabadi
• deep-fried
• savory pastry
• meat-filled
• wedding food