Peshawar, Pakistan

Chapli kebab

Name: Chapli kebab
Total time: 40 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 g beef or mutton mince with some fat minced mutton (goat mince, ground goat); 1 finely chopped and squeezed onion; 1 finely chopped tomato; 2 tsp coarsely crushed coriander seeds; 1 tbsp crushed anardana (dried pomegranate seeds); 1 tsp chilli flakes dried red chilli; 1 tsp toasted cumin seeds; 2 chopped green chilli; a handful chopped coriander leaves (cilantro); 1 inch grated ginger; 3 tbsp maize flour maize flour (fine yellow cornmeal); 1 egg; Ghee, for shallow frying; Salt, to taste

Flat, crackly edged mince kebabs studded with tomato, pomegranate and coriander seeds. Peshawar's pride.

40 minTime

27 gProtein each

hotSpice

Flat as a sandal1 chapter · 1 min read

Make it your way

Grandma's wayMince, anardana, coriander seeds and tomato, fried flat.

The original

440kcalsame

27 gproteinsame

3 gfibresame

40minutessame

Classic Peshawari chapli kebab.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g beef or mutton mince with some fat

Onion1, finely chopped and squeezed

Tomato1, finely chopped

Coriander seeds2 tsp, coarsely crushed

Anardana (dried pomegranate seeds)1 tbsp, crushed

Dried red chilli1 tsp chilli flakes

Cumin seeds1 tsp, toasted

Green chilli2, chopped

Coriander leaves (cilantro)a handful, chopped

Ginger2.5 cm, grated

Maize flour (fine yellow cornmeal)3 tbsp maize flour

Egg1

Gheefor shallow frying

Saltto taste

Method

3 steps

1Mix mince with everything except the ghee and tomato. Knead well and rest 30 minutes.
2Shape into large, thin patties and press a few tomato pieces into the top of each.
3Shallow fry in hot ghee, tomato side down first, until crisp and dark.

Serve it like this

Serve on naan with sliced onion, tomato, mint raita and green chutney; eat hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Peshawar, Pakistan

Chapli kebab

Flat, crackly edged mince kebabs studded with tomato, pomegranate and coriander seeds. Peshawar's pride.

40 minTime

27 gProtein each

hotSpice

Flat as a sandal1 chapter · 1 min read

Make it your way

Grandma's wayMince, anardana, coriander seeds and tomato, fried flat.

The original

440kcalsame

27 gproteinsame

3 gfibresame

40minutessame

Classic Peshawari chapli kebab.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g beef or mutton mince with some fat

Onion1, finely chopped and squeezed

Tomato1, finely chopped

Coriander seeds2 tsp, coarsely crushed

Anardana (dried pomegranate seeds)1 tbsp, crushed

Dried red chilli1 tsp chilli flakes

Cumin seeds1 tsp, toasted

Green chilli2, chopped

Coriander leaves (cilantro)a handful, chopped

Ginger2.5 cm, grated

Maize flour (fine yellow cornmeal)3 tbsp maize flour

Egg1

Gheefor shallow frying

Saltto taste

Method

3 steps

1Mix mince with everything except the ghee and tomato. Knead well and rest 30 minutes.
2Shape into large, thin patties and press a few tomato pieces into the top of each.
3Shallow fry in hot ghee, tomato side down first, until crisp and dark.

Serve it like this

Serve on naan with sliced onion, tomato, mint raita and green chutney; eat hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chapli kebab

Make it your way

Ingredients

Method

Chapli kebab

Make it your way

Ingredients

Method

Make it a meal