food i grew up with • ep 14 • hyderabadi luqmi recipe: ingredients: for the qeema filling: 300–350 g minced mutton, lamb, or beef 3 tbsp oil ½ large onion, thinly sliced 1 tbsp ginger garlic paste salt, to taste ½ tsp turmeric powder 1½ tsp red chilli powder ¾ cup water ½ tsp garam masala powder 2 tbsp chopped cilantro ½ tbsp lemon juice for the pastry: 2 cups all-purpose flour 1 tsp salt 3 tsp ghee water, as required ½ cup softened butter, divided, ¼ cup per fold all-purpose flour, for dusting for assembly + frying: water, for sealing oil, for deep frying method: 1. start with the qeema filling. heat the oil in a pan and add the sliced onion. sauté for 1–2 minutes, then add the ginger garlic paste, salt, turmeric, and red chilli powder. cook for another 3–5 minutes. 2. add the minced meat and cook on high heat for a few minutes, stirring constantly. pour in the water, cover, and cook on low for around 15 minutes, or until the meat is tender. 3. uncover and cook on high until all the moisture has evaporated and the qeema is completely dry. finish with garam masala, cilantro, and lemon juice. mix well and set aside to cool completely. 4. for the pastry, combine the flour, salt, and ghee. gradually add water and bring it together into a soft dough. knead for about 5 minutes. don’t overknead it or the dough can become tough and difficult to roll. 5. cover and rest for around 30 minutes. 6. roll the dough out as thin as you can. spread ¼ cup softened butter over the surface, lightly sprinkle with flour, and fold it into a square as shown in the video. 7. roll it out again, spread with the remaining ¼ cup butter, sprinkle with flour, and fold once more. cover with a cloth and let it rest for another 15 minutes. 8. roll the dough out one final time, as thin and large as possible. traditionally luqmi is square, so cut the dough into rectangles. place the qeema filling on one half and fold the other half over it to create a square. 9. lightly wet the edges with water, press to seal, and crimp with a fork. 10. fry until crisp, flaky, and golden brown. serve hot. #foodigrewupwith #luqmi #lukhmi #hyderabadifood — @noorbaqtiarのTikTok