🥩 Chapli kebab
Chapli kebab is a large, flat patty of minced beef mixed with onion, tomato, green chili, crushed coriander seeds and dried pomegranate seeds, bound with egg and shallow-fried until the edges are crisp. It is juicy, coarse and boldly spiced, usually eaten hot with raw onion, sliced tomato and a squeeze of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced beef (not too lean)
- 1 onion, finely chopped and squeezed dry
- 1 tomato, sliced
- 2 green chilies, chopped
- 1 tbsp coriander seeds, crushed
- 1 tbsp dried pomegranate seeds (anardana), crushed
- 1 egg
- 1 tsp chili flakes, salt
- Oil for shallow-frying
Method
- Mix the beef with the onion, chilies, coriander, pomegranate seeds, chili flakes, salt and egg; knead well.
- Shape into 8 thin, wide patties and press a slice of tomato into each.
- Shallow-fry in a hot pan for 4–5 minutes per side until crisp at the edges and cooked through.
- Drain on paper and serve hot.
How to make it lighter
- Use leaner beef mince and a non-stick pan with 1 tbsp of oil instead of shallow-frying.
- Grill the patties on a griddle or barbecue to let the fat drip away.
- Serve with a big onion-tomato salad and keep to one or two patties.
History
Chapli kebab is associated with Peshawar and the Pashtun regions of north-west Pakistan and Afghanistan; the name is often said to come from a Pashto word meaning flat. It is a famous street food in Peshawar.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →