Actually its easier to describe them as burgers and they're awesome. This recipe is from Afghanistan and the flavours are typically courageous.
Chapal is the word for slipper because these burgers are meant to be as big as your shoe.
You need one special ingredient – anar dana – pomegranate seeds. I used powdered seeds but next time I will definitely use whole seeds, you can get these in any Pakistani or Indian shop.
This recipe works best with whole spices but you can use powdered spices if you don't have the whole versions handy.
Total Time:45 minutes
Ingredients
Marinade
1 tsp salt
1 finger ginger, finely chopped
2 cloves garlic, finely chopped
1 tsp chilli powder
1 tsp cumin seeds
1 tsp allspice powder
1 tsp anar dana
1 tsp coriander seeds
4 tbsp cooking oil
Kebab
500 g mince beef
1 egg
1 tbsp corn flour
3-4 tomatoes, finely chopped
3-4 spring onions, finely chopped
Instructions
Add all of the marinade ingredients to a bowl and mix together.
Add in the meat and work everything together with your hands really pushing in all the spices. You should end up with a really exotic smelling lump of mince. Leave to marinade in the fridge for 2-3 hours or over night.
Now add the egg, corn flour, tomatoes and spring onions. Mix together with your hands until you get a mush which should just about hold together.
Now this part isn't as tricky as it might seem, grab a palm-full of mince and pat into a burger. Keep it on your fingers rather than your palm so its easier to unstick and gently pat it into a burger ( between 1/2 to 1 inch thick ).
Have your flat plan or frying pan preheated with a little fat and slap on the burger, do 4 at a time so you have plenty of space.
With the heat on medium flip after around 5-10 minutes and cook each side until starting to browning.
I like to lightly toast some pitta bread, cut it open and have the burger with salad inside the pitta.
