Chapli Kebab (کباب چپلی) — Afghan Spiced Flat Meat Patties

• 900 gground beef (80/20) (chilled)
• 200 gred onion (finely diced)
• 180 gtomato (seeded and finely diced)
• 25 gfresh cilantro (finely chopped)
• 15 gfresh green chili (finely minced)
• 12 ggarlic (finely grated)
• 10 gginger (finely grated)
• 2 tspcoriander seed (coarsely ground)
• 2 tspcumin seed (coarsely ground)
• 2 tbsppomegranate seeds (lightly crushed)
• 1 tspred chili flakes (adjust heat by using 0.5 tsp for mild)
• 1 tspground black pepper
• 2 tspfine sea salt (about 12 g)
• 35 gcorn flour (or fine cornmeal)
• 30 gall-purpose flour
• 1egg (large, about 50 g without shell)
• 90 mlneutral oil (sunflower or canola)

Instructions

1. 1

   Place the diced onion and diced tomato in a sieve and press firmly for 60 seconds to remove excess juice. This keeps the patties from weeping in the pan and helps them brown instead of steaming.

2. 2

   In a large bowl, combine the ground beef, drained onion and tomato, cilantro, green chili, garlic, and ginger. Add the coriander, cumin, crushed pomegranate seeds, chili flakes, black pepper, and salt, then mix for 2 minutes until the mixture becomes tacky and cohesive.

3. 3

   Sprinkle in the corn flour and all-purpose flour, then add the egg. Mix for another 60–90 seconds until evenly incorporated, scraping the bowl so no dry pockets remain.

4. 4

   Cover and refrigerate the kebab mixture for 15 minutes to firm up the fat and hydrate the flours. This short rest makes shaping easier and improves the crisp edge that chapli kebab is known for.

5. 5

   Divide the mixture into 6 equal portions (about 190–200 g each) and shape each into a wide, flat patty about 12–13 cm across and 1.2–1.5 cm thick. Press a shallow dimple in the center of each patty so it stays flat as it cooks.

6. 6

   Heat 45 ml of oil in a large skillet over medium-high heat until shimmering, about 190°C if using a thermometer. Lay in 2–3 patties without crowding, then immediately reduce heat to medium so the exterior browns while the center cooks through.

7. 7

   Cook for 4–5 minutes on the first side until deeply browned and crisp at the edges. Flip carefully, top each patty with a thin tomato slice if using, and cook 4–5 minutes more until the center reaches 71°C.

8. 8

   Transfer cooked patties to a rack or paper-lined tray and rest for 3 minutes so juices redistribute. Wipe the pan if needed, add the remaining 45 ml oil, and repeat with the remaining patties for consistent browning.