1/2 kg minced/ground meat (keema)
3/4 cup breadcrumbs
1/2 cup minced tomato
1 minced onion
1 tbsp salt
1 tsp pepper
3 tbsp milk
3 tbsp olive oil
1 tsp oregano
1 tsp baking soda
2 tbsp wine vinegar
2-3 tbsp minced parsley (optionally)
1/2 cup olive oil
1/2 cup red wine or 1/2 cup flour
Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as kabab koobideh, adana kebabı and ćevapi. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and böreks, and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka. It may also be cooked in a sauce to make chilli con carne.
Keema or qeema is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton, or other meats with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices. Keema can be grilled on a skewer, and called seekh kebab, or used as a filling for samosas or naan.
The word ultimately comes from the Turkic word qıyma meaning ‘minced meat’, and is thus related to the Persian gheimeh, the Turkish kıyma, and the Greek κιμάς.