chapli kebab

Flat spiced beef patties from Peshawar with pomegranate seed.

Ingredients

• 800 g Ground beef
• 3 Tomatoes
• 2 Onions
• 2 tbsp Coriander seeds
• 2 tbsp Pomegranate seeds
• 4 Green chilies
• 1 cup Coriander
• ½ cup Cornmeal
• 1 Egg
• 100 g Beef fat
• 1 tbsp Chili flakes
• 2 tsp Salt

Method

1. Crush the spices — Coarsely crush the coriander and dried pomegranate seeds — never grind them to powder, the texture matters.
2. Mix — Combine the beef with chopped onion, tomato, chilies, herbs, cornmeal, egg and spices.
3. Rest — Chill 1 hour so it holds together.
4. Shape flat and wide — Press into thin discs about 12 cm across, much flatter than a normal kebab.
5. Fry in beef fat — Cook in melted beef fat over medium heat 5 minutes a side, pressing a tomato slice into each.
6. Chapli Kebab is ready — Serve with naan and raw onion.

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