These heavily spiced beef patties are usually in tallow, but feel free to use any oil or fat you have around. I like to serve these with pita bread and some fresh garnishes for a higher protein meal.
The hard-to-find ingredient here is dried pomegranate seeds which add a great aroma and crunch to the dish, but feel free to proceed without them or substitute with sumac, which has a similar citrusy flavor.
Ethan Chlebowski
Ingredients
Chapli kebab beef patties
- ground beef500 g~ 1 lb
- dried pomegranate seeds10 ga spoonful
- buckwheat flour10 g
- coriander seeds, whole8 ga spoonful
- salt5 g1%
- cumin, ground2 ga sprinkle
- kashmiri chili powder1 ga sprinkle
- garam masala1 ga sprinkle
- onions, diced1/2
- cilantro, minceda handful
- beef tallowfor frying
Serving components
- pita bread,4
- cucumbers, thinly sliced
- lemons, wedges
- yogurt
Method
Step 1: Make the spice mix
Add the pomegranate seeds and coriander seeds to a mortar & pestle. Gently crush them to break them up and begin releasing some of their aromas, but not so much to grind them into a fine powder. You want to leave them mostly intact to add their crunchy texture to the patties.
Sprinkle in the ground cumin, chili powder, and garam masala to finish the spice mix.
Step 2: Mix & form the beef patties
Add the spice mix, ground beef, salt, diced onion, flour, and cilantro to a bowl. Mix until everything is well combined and the meat begins to become tacky.
Form the meat into flat patties that resemble a burger — about 4”(10cm) and 1/2” (2cm) thick.
Step 3: Shallow fry the patties
In a cast iron pan or stainless skillet, melt enough beef tallow to create a thin layer of fat in the bottom of the pan. Heat the fat on medium until it reaches roughly 350°F/176°C or begins shimmering.
Lay a couple of beef patties into the hot fat (away from you) and until the bottom is well and crispy. Flip and shallow fry on the second side until the beef is cooked through. Remove from the oil and drain on a paper towel.
Repeat with remaining beef patties.
Step 4: Garnish & serve
Serve warm with toasted pita bread and fresh garnishes of choice like cucumbers, yogurt, herbs, and lemon wedges.
- Leftovers would make incredible fillings for sandwiches, pitas, or even rice/hummus bowls.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
