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Myiiee Kebab

A fish stuffed with a spiced minced meat mixture, marinated in ghee and spices, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Raisin and anise work together. They rank in the top 8% of all ingredient pairs, and 26 recipes mention both. Both carry alpha-terpineol, which smells lilac, floral. The science ↓

The recipe

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the fish

  1. Prick the fish all over with a fork and rub it with ghee; let it marinate for 2 hours.

  2. Wash the fish in water, then rub it with ground anise and cumin seeds; wash again.

  3. Rub the fish with chenna flour, let it sit briefly, then wash it off.

  4. Soak the fish in ghee for 2 hours, then dry it.

  5. Rub the fish with ground ginger, salt, chopped onion, and curry powder; let it rest.

Make the filling

  1. In a pan, heat ghee and fry the minced meat with fried onions, salt, and coriander seeds, adding a little water; cook well.

  2. Fry additional onions in ghee and thinly slice the green ginger.

  3. Mix the fried meat with the fried onions, green ginger, cleaned raisins, and curry powder.

Stuff and roast

  1. Stuff the fish with the meat mixture and sew it up.

  2. Rub the fish with ground saffron, skewer it, and roast over a charcoal fire.

  3. Baste the fish with a mixture of ghee and ghee while roasting until fully cooked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Raisin + anisetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together26 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  2. Clove + anisetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together90 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Flour + raisintop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,071 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Fish + meattop 4% of all pairs
    Aroma overlapstrong
    Mentioned together477 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Flour + chickpeatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Forms the main body of the dish, cooked through over charcoal to become tender and flaky.
Ghee
Adds fat that carries flavour, keeps the fish moist, and helps the surface brown.
Minced meat
Makes the rich, savoury filling that moistens the inside of the fish as it cooks.
Onion
Sweetens and deepens the flavour when fried, and adds body to the filling.
Raisins
Add concentrated sweetness that contrasts with the spices in the filling.
Saffron
Gives a golden colour and a distinctive aroma to the fish.

The step that matters

Basting the fish while it roasts. Charcoal heat can dry out the surface before the inside is cooked. Basting with fat keeps the flesh moist and helps the skin brown evenly.

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (fish, ghee, meat, onion, flour, chickpea, clove):

  1. Coconutbetter flavor fit
  2. Pumpkinbetter flavor fit
  3. Lemonbetter flavor fit
  4. Raisinthe original

Fit is the average pairing score against fish, ghee, meat, onion, flour, chickpea, clove. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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