Chapli Kebab

• Prep time: 20 mins

• Cook time: 15 mins

• Total time: 35 mins

• Servings: 6 patties

• Country of origin: Afghanistan

• Description: Flattened, spiced ground beef or lamb patties laced with crushed pomegranate seeds, coriander seeds, tomatoes, and scrambled egg.

• Presentation: Served hot with fresh sliced tomatoes, red onions, lemon wedges, and hot naan.

• Ingredients:

  • 1.5 lbs ground beef or lamb (with 20% fat)

  • 1 small yellow onion, finely minced

  • 1 medium tomato, seeded and finely diced

  • 1 egg, scrambled and chopped

  • 2 tbsp dried pomegranate seeds (anardana), coarsely crushed

  • 1 tbsp coriander seeds, coarsely crushed

  • 1 tsp coarse cumin seeds

  • 1 green chili, minced

  • 1/2 cup corn flour or wheat flour

  • Vegetable oil or ghee for shallow frying

• Step-by-step directions:

  • In a large bowl, combine ground meat, minced onion, diced tomato, chopped scrambled egg, and green chili.

  • Add crushed pomegranate seeds, crushed coriander, cumin, corn flour, and salt; mix thoroughly by hand.

  • Divide mixture and shape into large, very thin round flat patties.

  • Heat 1/4 inch oil in a heavy skillet over medium-high heat.

  • Shallow fry patties for 3-4 minutes per side until dark brown and crispy on edges.

  • Drain on paper towels and serve immediately with fresh lemon juice.

• Optional variations: Press a thin slice of fresh tomato onto top of patty before frying.

• Cooking tips: Coarsely crushed whole spices (coriander and pomegranate seeds) give chapli kebab its signature crunch and tartness.

• Nutrition facts:

  • Calories: 390 kcal

  • Fat: 26g

  • Carbohydrates: 12g

  • Protein: 27g