Entree: Afghanistan – Hazarajat Highlands – چپلی کباب ➤ Chapli Kabab (Flattened spiced ground-meat patties fried until crisp, flavored with herbs and pomegranate)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 1.5 lb (680 g) ground beef (or lamb and beef mix)
- 1 large egg
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium tomato, seeded and finely chopped, about 4 oz (115 g)
- 1 cup (30 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh mint, chopped
- 2 green chilies, finely chopped, about 10 g
- 2 tbsp (20 g) anardana (dried pomegranate seeds), crushed
- 2 tbsp (15 g) cornmeal or coarsely ground flour
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) crushed red chili or to taste
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) vegetable oil or ghee for shallow frying

Instructions

1. In a large bowl combine the ground meat, beaten egg, chopped onion, chopped tomato, cilantro, mint, green chiles, crushed anardana, and cornmeal. Mix lightly until just combined; avoid overworking to keep kebabs tender.
2. Add the ground coriander, cumin, crushed red chili, garam masala, salt, black pepper and lemon juice. Mix gently and taste a small pan-fried test patty; adjust seasoning.
3. Divide the mixture into 8 equal portions and shape each into a flattened round about 1/2 inch thick, keeping edges slightly irregular (traditional chapli shape).
4. Heat the oil in a large heavy skillet over medium-high heat until shimmering. Fry kebabs in batches, 3–4 minutes per side, pressing gently once after flipping, until deep brown and crisp on both sides and cooked through.
5. Transfer cooked kebabs to a paper-towel-lined plate to drain briefly. Serve hot with naan or rice, fresh lemon wedges, and a cilantro-onion salad.
6. Leftovers can be gently reheated in a skillet or kept chilled up to 2 days.