Chapli Kebab
6 servings
40 minutes
The recipe is taken from the book "Samarkand. Recipes and Stories of Central Asia and the Caucasus" by Caroline Eden and Eleanor Ford. "These Afghan spicy beef patties get their name from their flat shape (chapli means "sandals"). They are crispy on the outside, deliciously juicy on the inside, and topped with jewel-like pomegranate seeds.
1
For the relish, cut the plum tomatoes into quarters and remove the liquid with seeds. Dice the flesh as finely as possible. Add the seeds of one pomegranate, one chili pepper (remove seeds and chop finely), a handful of cilantro leaves, a few mint leaves, a clove of garlic, a teaspoon of sugar, a tablespoon of sea salt, and the juice of half a lemon. Mix and let marinate until serving.
- Tomatoes: 6 pieces
- Grenades: 2 pieces
- Green chili pepper: 3 pieces
- Coriander leaves: 20 g
- Mint leaves: to taste
- Garlic: 3 cloves
- Sugar: 1 teaspoon
- Sea salt: 2 teaspoons
- Lemon: 0.5 piece
2
For the kebab, combine onion, garlic, ginger, chili pepper, and cilantro in a food processor. Chop well but not to complete uniformity. Add beef, spices, and salt and mix lightly in pulse mode.
- Onion: 2 heads
- Garlic: 3 cloves
- Ginger: 1 piece
- Green chili pepper: 3 pieces
- Coriander: 1 bunch
- Ground beef: 800 g
- Ground coriander: 2 tablespoons
- Ground cumin (zira): 2 teaspoons
- Garam masala: 2 teaspoons
- Sea salt: 2 teaspoons
3
Place the minced meat on a clean work surface and mix in the seeds of one pomegranate with your hands. Form six large patties about 2 cm thick from the minced meat (if desired, give them an elongated shape like sandals).
- Grenades: 2 pieces
4
Heat some oil in a large skillet. Fry the patties in batches for a couple of minutes on each side until golden brown and desired doneness. Serve with lime wedges, flatbreads, and tomato-pomegranate relish.
- Sunflower oil: to taste