Farzana's Homemade Chevups
My Good Parsi Sister in law made homemade chicken chevups for the kids a few months back. Given I have been avoiding processed foods with preservatives/additives (which I believe were causing migraines) I simply LOVED these! I have slightly tweaked her recipe to make a beef and lamb mince version, but you can chop and change to suit what ingredients you have on hand. I also like to freeze half after kneading so I have a batch ready to defrost and roll.
Makes approx. 25
Preparation Time: 10 minutes / Cooking Time: 15 minutes
- 500g lamb mince
- 500g beef mince
- 1/2 tsp pepper powder
- 1/2 tsp garlic powder
- 1 tsp dried herbs (try an Italian mix, or sumac powder)
- 2 tsp fine salt
- 1 egg
- 2 tbls fried onion paste
- Add all ingredients into a large mixing bowl.
- Knead with hands for approximately 7 minutes, until mixture becomes uniform and springy. NOTE - At this point you can freeze half for future use.
- Preheat oven to fan-grill setting at 190°C
- Line a baking tray with baking paper. Roll heaped tablespoons of the mince mixture in your hands to resemble chevups (a sausage around 10 cm long), and place on tray.
- Fan grill for 15 minutes. Remove from oven and leave for 5 minutes to cool.
These are great for lunchbox snacks, a breakfast treat with crumpets and maple syrup, or in a bun as a hot dog! They will last a few days in the fridge once coooked, or raw mix will last 2 months if frozen.