Entree: Afghanistan – Pashtun Eastern Afghanistan – چپلي کباب ➤ Chāplī Kabāb (Spiced flat pan-fried minced meat patties from Pashtun cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef, ideally 20% fat
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- 2 tbsp (30 ml) fresh mint, finely chopped
- 2 small green chilies, finely chopped (about 2 tbsp (15 g))
- 1 medium tomato, finely chopped (about 1/2 cup (80 g))
- 1 large egg
- 3 tbsp (45 ml) besan (chickpea flour)
- 1 tbsp (15 ml) dried pomegranate seeds (anardana), crushed
- 1 tbsp (15 ml) coriander seeds, toasted and coarsely crushed
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) red chili flakes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) baking soda
- 1/2 cup (120 ml) vegetable oil for shallow frying (plus extra if needed)
- Lemon wedges and sliced onion for serving (no measurement)

Show original ingredient measurements

- 1 lb (454 g) ground beef, ideally 20% fat
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- 2 tbsp (30 ml) fresh mint, finely chopped
- 2 small green chilies, finely chopped (about 2 tbsp / 15 g)
- 1 medium tomato, finely chopped (about 1/2 cup / 80 g)
- 1 large egg
- 3 tbsp (45 ml) besan (chickpea flour)
- 1 tbsp (15 ml) dried pomegranate seeds (anardana), crushed
- 1 tbsp (15 ml) coriander seeds, toasted and coarsely crushed
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) red chili flakes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) baking soda
- 1/2 cup (120 ml) vegetable oil for shallow frying (plus extra if needed)
- Lemon wedges and sliced onion for serving (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground beef, chopped onion, cilantro, mint, green chilies, tomato, and egg. Mix lightly to combine.
2. Add the besan, crushed anardana, crushed coriander seeds, ground cumin, garam masala, red chili flakes, salt, black pepper, and baking soda. Mix until ingredients are evenly distributed but do not overwork the meat.
3. Cover the bowl and refrigerate mixture for 30 minutes to allow flavors to meld and the besan to bind.
4. Divide the mixture into 8 equal portions and form each into a flat round patty about 1/2 inch (1.2 cm) thick.
5. Heat a large skillet over medium-high heat and add enough vegetable oil to cover the pan base (about 1/8 inch (3 mm) depth).
6. When the oil is hot, carefully place 3–4 patties in the pan without crowding. Fry 3–4 minutes on the first side until a deep brown crust forms.
7. Flip each patty and press gently; cook another 3–4 minutes until the other side is browned and the interior reaches a safe temperature and is still juicy. Adjust heat as needed to prevent burning.
8. Transfer cooked kebabs to a paper-towel-lined tray to drain. Repeat with remaining patties, adding more oil if required.
9. Serve hot with lemon wedges, sliced raw onion and fresh herbs, alongside naan or rice.

1. In a large bowl combine the ground beef, chopped onion, cilantro, mint, green chilies, tomato, and egg. Mix lightly to combine.
2. Add the besan, crushed anardana, crushed coriander seeds, ground cumin, garam masala, red chili flakes, salt, black pepper, and baking soda. Mix until ingredients are evenly distributed but do not overwork the meat.
3. Cover the bowl and refrigerate mixture for 30 minutes to allow flavors to meld and the besan to bind.
4. Divide the mixture into 8 equal portions and form each into a flat round patty about 1/2 inch (1.2 cm) thick.
5. Heat a large skillet over medium-high heat and add enough vegetable oil to cover the pan base (about 1/8 inch / 3 mm depth).
6. When the oil is hot, carefully place 3–4 patties in the pan without crowding. Fry 3–4 minutes on the first side until a deep brown crust forms.
7. Flip each patty and press gently; cook another 3–4 minutes until the other side is browned and the interior reaches a safe temperature and is still juicy. Adjust heat as needed to prevent burning.
8. Transfer cooked kebabs to a paper-towel-lined tray to drain. Repeat with remaining patties, adding more oil if required.
9. Serve hot with lemon wedges, sliced raw onion and fresh herbs, alongside naan or rice.