Entree: Pakistan – Lahore Street Food – چاپلی کباب ➤ Chapli Kebab (A flattened, spiced pan-fried ground meat patty studded with herbs, seeds, and tomatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) coarsely ground beef or lamb
- 1 small onion, very finely chopped (about 1/2 cup / 75 g)
- 1 medium tomato, seeds removed and finely chopped (about 1/2 cup / 90 g)
- 2 green chilies, finely chopped (approx. 10 g)
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 1 egg, lightly beaten (about 50 g)
- 1/4 cup (30 g) cornmeal or gram flour (besan)
- 1 tbsp (6 g) roasted coriander seeds, coarsely crushed
- 1 tsp (2 g) roasted cumin seeds, crushed
- 1 tsp (2 g) red chili flakes or to taste
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) garam masala
- 2 tbsp (30 ml) finely chopped fresh pomegranate seeds or 1 tsp dried pomegranate seeds (anardana), crushed (optional, for tang)
- 1/4 cup (60 ml) vegetable oil for shallow frying, plus more as needed
- Lemon wedges and sliced onion for serving

Instructions

1. In a large bowl combine the ground meat, chopped onion, chopped tomato, green chilies, cilantro, mint, beaten egg, and cornmeal. Add the crushed roasted coriander and cumin, red chili flakes, salt, black pepper, garam masala, and pomegranate seeds if using. Mix gently but thoroughly until ingredients are evenly distributed; do not overwork.
2. Divide the mixture into 8 equal portions. With wet hands, flatten each portion into a round patty about 1/2 inch thick, pressing firmly so the edges hold together. Chill the patties in the refrigerator for 15 minutes to help them set.
3. Heat a heavy skillet or cast-iron pan over medium-high heat and add enough oil to coat the surface. When the oil is hot, carefully place 3–4 patties in the pan without overcrowding. Fry for 3–4 minutes per side, pressing gently with a spatula so they make good contact and develop a crisp exterior; adjust heat as needed to prevent burning.
4. Transfer cooked kebabs to a paper towel-lined plate to drain briefly. Repeat with remaining patties, adding more oil to the pan as necessary.
5. Serve hot with lemon wedges and sliced onion, and optionally with naan or plain rice.