Entree: Afghanistan – Central Culinary Region – چپلی کباب ➤ Chapli Kabab (Spiced flat pan-fried ground meat patties flavored with herbs and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef (80/20)  
- 1/4 lb (115 g) ground lamb (optional, for mix)  
- 1 large onion, finely chopped (about 1 cup / 150 g)  
- 1 large egg (approx. 50 g)  
- 1/2 cup (30 g) fresh cilantro, finely chopped  
- 1/4 cup (15 g) fresh mint, finely chopped  
- 2 medium green chilies, finely chopped (about 2 tbsp / 20 g)  
- 1 medium tomato, finely diced (about 1/2 cup / 75 g)  
- 3 tbsp (24 g) cornmeal or fine semolina  
- 1 tsp (2 g) roasted coriander seeds, coarsely crushed  
- 1 tsp (2 g) ground cumin  
- 1 tsp (2 g) red chili flakes or crushed red pepper  
- 1 tsp (6 g) kosher salt, adjust to taste  
- 1/2 tsp (1 g) freshly ground black pepper  
- 1 tsp (2 g) dried pomegranate seeds, crushed (anar dana) or 1 tsp (5 ml) pomegranate molasses  
- 1 tbsp (15 ml) lemon juice  
- 4 tbsp (60 ml) vegetable oil or ghee for frying, plus extra as needed  
- Lemon wedges, for serving (no measurement)

Instructions

1. In a large bowl combine the ground beef (and lamb if using), finely chopped onion, egg, cilantro, mint, green chilies, cornmeal, crushed coriander seeds, ground cumin, red chili flakes, salt, black pepper, pomegranate seeds or molasses, and lemon juice. Mix gently until just combined; avoid overworking to keep a tender texture.  
2. Shape the mixture into 8 flat round patties about 3–4 inches (7–10 cm) wide and roughly 1/2 inch (12 mm) thick, pressing them slightly in the center so they remain flat while cooking.  
3. Warm a large heavy skillet or cast-iron pan over medium-high heat and add 2–3 tbsp (30–45 ml) oil. When the oil is hot but not smoking, add patties without crowding the pan. Cook 3–4 minutes per side until well browned and cooked through, pressing lightly with a spatula to ensure contact and a crisp crust. Add more oil between batches as needed.  
4. During the last minute of cooking, place a few diced tomatoes on top of each patty and cover briefly for a quick steam, or serve tomatoes fresh on top if preferred. Transfer cooked kebabs to a plate lined with paper towel to drain briefly.  
5. Serve hot with lemon wedges, naan or steamed rice, and additional fresh cilantro and sliced onions on the side.