Entree: Afghanistan – Northern Afghanistan – چپلي کباب ➤ Chapli Kabab (Pan-fried spiced minced meat patties flavored with herbs, seeds, and pomegranate)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

- 1 lb (454 g) ground beef (80/20)
- 1 small onion, finely chopped — about 3 oz (85 g)
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- 2 tbsp (30 ml) fresh mint, finely chopped
- 2 green chilies, finely chopped — about 1 oz (30 g)
- 1 large tomato, seeded and finely chopped — about 6 oz (170 g)
- 1 large egg
- 3 tbsp (45 ml) cornmeal or fine semolina
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) red chili flakes or paprika
- 1 tsp (5 g) crushed roasted coriander seeds
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) pomegranate molasses or 1 tsp (2 g) dried anardana (pomegranate) powder
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- Optional: handful of pomegranate seeds for garnish

Instructions

1. In a large bowl combine ground beef, chopped onion, cilantro, mint, green chilies, chopped tomato, egg, cornmeal, coriander, cumin, chili flakes, crushed coriander seeds, baking soda, salt, pepper, and pomegranate molasses or powder; mix gently until just combined.
2. Shape mixture into 8 flat patties about 3.5–4 inches (9–10 cm) wide and 1/2 inch (1–1.5 cm) thick, pressing a few crushed coriander seeds into each for texture.
3. Heat oil in a wide skillet over medium heat until shimmering. Fry patties in batches without crowding, 3–4 minutes per side, adjusting heat to prevent burning, until well browned and cooked through.
4. Transfer cooked kebabs to a paper towel-lined plate to drain briefly. Serve hot garnished with pomegranate seeds and extra cilantro, alongside naan or steamed rice and a wedge of lemon.
5. To reheat, warm gently in a skillet over low heat with a splash of oil to restore crispness.