Chapli Kebab

Chapli kebab is a thin fried meat patty associated with the Pakistan–Afghanistan border region. Izzah Cheema’s beef recipe combines minced meat with onion, green onion, chillies, garlic, ginger and fresh coriander. Coarsely crushed coriander and cumin seeds add texture, while dried pomegranate seeds, called anardana, contribute acidity.^[1]

Egg and toasted maize flour or besan bind the mixture. The patties are flattened and fried until browned on the outside while remaining tender within. Cheema serves them with naan and raita or salad, and notes that Afghan restaurants in Houston also serve them with rice.^[1]