Entree: Afghanistan – Kabul & Central Afghanistan – چپلی کباب ➤ Chapli kabab (Pan-fried spiced minced meat patties flavored with coriander, pomegranate, and fresh herbs)

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 15 min

Cook 10 min

Total 25 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 or lamb, preferably 80/20
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1 small onion, finely chopped, about 1/2 cup (75 g)
- 1 small tomato, seeds removed and finely chopped, about 1/2 cup (75 g)
- 1/4 cup (30 g) fresh cilantro, chopped
- 2 tbsp (30 g) fresh mint, chopped (optional)
- 2 green chilies, finely chopped, about 2 (0.353 to 0.529 oz (10–15 g)) or 1 serrano
- 1 tbsp (8 g) roasted coriander seeds, coarsely crushed
- 1 tsp (2 g) ground cumin
- 1/2–1 tsp (1–3 g) red chili flakes or chili powder, to taste
- 1 tbsp (15 ml) pomegranate molasses or 1 tbsp (8 g) ground dried pomegranate seeds (anardana)
- 1/4 cup (35 g) cornmeal or fine semolina for binding
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or ghee for frying

Show original ingredient measurements

- 1 lb (454 g) ground beef or lamb, preferably 80/20
- 1 large egg, approx. 50 g
- 1 small onion, finely chopped, about 1/2 cup (75 g)
- 1 small tomato, seeds removed and finely chopped, about 1/2 cup (75 g)
- 1/4 cup (30 g) fresh cilantro, chopped
- 2 tbsp (30 g) fresh mint, chopped (optional)
- 2 green chilies, finely chopped, about 2 (10–15 g) or 1 serrano
- 1 tbsp (8 g) roasted coriander seeds, coarsely crushed
- 1 tsp (2 g) ground cumin
- 1/2–1 tsp (1–3 g) red chili flakes or chili powder, to taste
- 1 tbsp (15 ml) pomegranate molasses or 1 tbsp (8 g) ground dried pomegranate seeds (anardana)
- 1/4 cup (35 g) cornmeal or fine semolina for binding
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or ghee for frying

Instructions

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

1. In a large bowl combine the ground meat, beaten egg, chopped onion, chopped tomato, cilantro, mint (if using), and green chilies.
2. Add the crushed roasted coriander seeds, ground cumin, red chili flakes, pomegranate molasses or ground anardana, cornmeal or semolina, salt, and black pepper. Mix gently but thoroughly until evenly combined; do not overwork the meat.
3. Divide the mixture into 8 equal portions and shape each into a flat round patty about 1/2 inch (1.27 cm) thick.
4. Heat the oil or ghee in a large skillet over medium-high heat until shimmering. Fry the patties in batches, 3–4 minutes per side, pressing gently with a spatula to make sure they get a crisp exterior and cook through.
5. Drain briefly on paper towels, then serve hot with naan, plain rice, or a yogurt-mint chutney and lemon wedges.

1. In a large bowl combine the ground meat, beaten egg, chopped onion, chopped tomato, cilantro, mint (if using), and green chilies.
2. Add the crushed roasted coriander seeds, ground cumin, red chili flakes, pomegranate molasses or ground anardana, cornmeal or semolina, salt, and black pepper. Mix gently but thoroughly until evenly combined; do not overwork the meat.
3. Divide the mixture into 8 equal portions and shape each into a flat round patty about 1/2 inch thick.
4. Heat the oil or ghee in a large skillet over medium-high heat until shimmering. Fry the patties in batches, 3–4 minutes per side, pressing gently with a spatula to make sure they get a crisp exterior and cook through.
5. Drain briefly on paper towels, then serve hot with naan, plain rice, or a yogurt-mint chutney and lemon wedges.