Chapli Kabab
Wide, rustic beef patties fragrant with coriander, cumin, tomato, chilies, and fresh herbs.
A DISH WITH A STORY
Chapli Kabab is closely tied to Pashtun cuisine across eastern Afghanistan and the wider region. The name refers to the patty’s flat, sandal-like shape. It is commonly eaten with naan, onions, herbs, and chutney.
INGREDIENTS
6 servings- 2 lbground beef80–85% lean
- 1small onionfinely chopped and squeezed dry
- 1tomatoseeded and finely diced
- 1 cupchopped cilantro
- 2green chiliesfinely chopped
- 1 tbspcoriander seedscoarsely crushed
- 2 tspcumin seedscoarsely crushed
- 1 tspblack pepper
- 1½ tspsalt
- 1egg
- ¼ cupcornmeal or chickpea flour
- 3 tbspneutral oilfor frying
METHOD
- 01
Combine all ingredients except the frying oil. Mix just until the spices and vegetables are evenly distributed.
- 02
Cover and refrigerate for 20 minutes so the mixture firms slightly.
- 03
Divide into 12 portions. With damp hands, flatten each into a thin, irregular patty about 4 inches wide.
- 04
Heat a thin layer of oil in a heavy skillet over medium-high heat.
- 05
Cook in batches for 3–4 minutes per side, until browned at the edges and cooked through.
- 06
Rest for 3 minutes, then serve with naan, lemon wedges, sliced onion, herbs, and chutney.
THREE DETAILS THAT MATTER
- 1
Squeeze moisture from the onion so the patties hold together.
- 2
Crushed whole spices give the characteristic texture.
- 3
Keep the patties thin; thick ones cook like ordinary meatballs.
