Bun Kebab is a traditional Pakistani street food featuring a protein-rich patty made of meat and lentils, served in a soft and pillowy bun with mint chutney and a fresh salad. It is often enjoyed as a brunch dish paired with fried eggs.
1. Mix dry yeast, water, and 125g all-purpose flour. Cover with plastic wrap and let it rest until doubled in size.
2. Add eggs, oil, mayo, sugar, salt, and 375g all-purpose flour to the fermented mixture. Knead the dough for five minutes, rest for 20 minutes, and repeat this process two or three times.
3. Cover the dough with plastic wrap and let it ferment until doubled. Divide into ten pieces and roll into tight balls. Rest for 10 minutes.
4. Grease a skillet, shape the dough balls into buns, and let them triple in volume. Brush with egg glaze, sprinkle with flaky salt, and bake at 350°F for 25 minutes. Cool before slicing.
5. Blend fresh mint, garlic clove, medjool dates, rice vinegar, olive oil, and a pinch of salt for mint chutney. Pour over sliced tomatoes and onions.
6. Whip eggs to soft peaks. Pour ¼ cup on a hot pan, cook for 2 minutes, slide a patty on top, and close edges with raw egg. Fry on low heat.
7. Assemble bun kebab with buns, shami kabab patties, dressing, and mint chutney salad. Enjoy!
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