Flattened, coarsely textured ground meat patties studded with tomato and coriander, pan-fried until crisp-edged, a beloved street food.
Afghan Chapli Kebab is a real, traditional Afghan dish, known as Spiced Flat Meat Patties. Flattened, coarsely textured ground meat patties studded with tomato and coriander, pan-fried until crisp-edged, a beloved street food.\n\nChapli kebab reflects the shared Pashtun culinary heritage found across Afghanistan and northern Pakistan, distinguished by its distinctly flat, irregular shape and the addition of tomato directly into the meat mixture.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Afghan home cooking, not a generic stand-in for a search term.
Serves 6
Combine ground meat, diced tomato, diced onion, cilantro, coriander, cumin, chili flakes, salt, cornstarch and egg, mixing thoroughly until well combined.
Let the mixture rest in the refrigerator for 20 minutes to firm up slightly.
Shape the mixture into thin, wide, irregular patties, about 1 cm thick.
Heat oil in a wide skillet over medium-high heat.
Fry the patties for 4 to 5 minutes per side until deeply browned and crisp at the edges, with the juices from the tomato caramelizing slightly.
Serve hot with naan and a simple onion or tomato salad.
Shape the patties thin and wide, in the traditional irregular flattened shape, rather than thick and round like a typical burger.
Let the mixture rest before shaping so it firms up and holds together better in the pan.
Fry at a steady medium-high heat so the edges crisp nicely without burning before the center cooks through.
Some regions add crushed walnuts to the mixture for extra texture.
A version using a mix of beef and lamb offers a different flavor balance.
Serve with a side of yogurt for a cooling contrast.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chapli kebab reflects the shared Pashtun culinary heritage found across Afghanistan and northern Pakistan, distinguished by its distinctly flat, irregular shape and the addition of tomato directly into the meat mixture.
The mixture likely needs more binding β ensure the egg and cornstarch are well incorporated, and let it rest before shaping.
Yes, it can be mixed and refrigerated for a few hours ahead; shape and fry fresh for the best texture.
Its distinctly flat, irregular shape and the inclusion of diced tomato directly in the meat mixture, which caramelizes as it fries and adds a signature tangy sweetness.
Per serving (220g / 7.8 oz) Β· 6 servings total
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