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PakistaniAuthentic Cuisine

Chapli Kebab

Serves 4 to 6 Entree meat, kebab

Chapli Kebab

Chapli Kebab hails from the bustling streets of Peshawar, where it is a staple of hearty meals and lively gatherings. This dish has been embraced by home cooks across Pakistan, each adding their own touch while preserving its essence. The recipe here reflects the home-cooked version, perfected through generations, where the salt is measured by instinct and the fat is seen as a friend, not a foe.

Expect a bold, savory bite with each kebab, where ground beef mingles with the crunch of coriander seeds and the tang of pomegranate seeds. The tomato and onion add juiciness, while a touch of black pepper deepens the flavor. It's a dish meant for sharing, inviting everyone to savor its rich and spicy warmth.

Ingredients

  • 700 gground beef
  • 1tomato — chopped
  • 1onion
  • coriander seeds — crushed
  • 1 tbsppomegranate seeds
  • 1egg
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and 1 tomato. Set them aside separately. Crush 1 tablespoon of coriander seeds using a mortar and pestle or a spice grinder until they are coarsely ground, releasing their aromatic oils.
  2. In a large mixing bowl, combine 700 g ground beef with the chopped onion, crushed coriander seeds, and 1 tablespoon of pomegranate seeds. Crack 1 egg into the mixture. Season generously with fine sea salt and black pepper to taste. Mix everything thoroughly using your hands until the ingredients are well incorporated and the mixture holds together.
  3. Shape the mixture into flat, round patties about the size of your palm and approximately 1 cm thick. This thickness ensures even cooking and a tender interior.
  4. Heat a generous amount of oil in a large, heavy-bottomed frying pan over medium-high heat. The oil should be enough to cover the base of the pan, ensuring even browning of the kebabs.
  5. Once the oil is hot, carefully place the patties in the pan, ensuring they are not overcrowded. Fry them in batches if necessary. Allow each side to brown deeply, which should take about 3-4 minutes per side. The kebabs should develop a rich, dark crust while remaining juicy inside.
  6. After browning, reduce the heat to medium and continue to cook the kebabs until they are cooked through. You can check doneness by cutting into one kebab; it should be uniformly brown inside with no pinkness.
  7. Taste a small piece of the kebab to check for seasoning. Adjust the salt if needed. Serve the Chapli Kebabs hot with rice, bread, or a fresh salad, inviting everyone to share and enjoy.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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