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Chapli kebab: photo of the dish
Illustrative photo: Miansari66 — Public domain, Wikimedia Commons
Meat

Chapli kebab

Round, flattened beef patties originating from Peshawar. Crispy on the outside and juicy on the inside, they are traditionally eaten wrapped in naan bread or served with chutney.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely chop the onion, the deseeded tomatoes, the chili, the garlic and the coriander.
  2. In a bowl, mix the ground beef with the egg, the chickpea flour, the crushed pomegranate seeds and the spices.
  3. Add the chopped vegetables and the ginger, then knead for 3 minutes until you get a smooth mixture.
  4. Let the mixture rest in the fridge for 20 minutes so it firms up.
  5. Divide the mixture into 8 portions, then flatten each one into a patty about 1 cm thick and 10 cm in diameter.
  6. Heat the oil in a pan over medium-high heat and cook the patties for 4 to 5 minutes per side, until they have a golden crust and are cooked through.
  7. Serve hot with the naan breads, red onions and a lemon wedge.

Variations and tips

Chicken version. Replace the beef with ground chicken and add a spoonful of lemon juice to keep the mixture moist.

Making do with what you can find. Pomegranate seeds (anardana) are sold in Indian grocery stores; otherwise, use half a teaspoon of lemon juice in the mixture.

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Original Ecomely recipe.