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.
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.
If you have any leftover ...
There's quite a lot you can do with leftover burgers, especially ones this delicious, so I'll leave out the obvious suggestions.
Chapli Kebab Wrap Slice leftover chapli kebab, add lettuce, onions, and yoghurt into a tortilla, roti or Lebanese flatbread, then roll tight. The spices and tomatoes make it taste like a street‑food wrap. OK, this one is pretty obvious.
Chapli Kebab Loaded Fries Pile chopped chapli kebab over hot fries, drizzle yoghurt or mayo, and add onions or coriander. The spices cut through the richness, making a perfect loaded fries dish.
Chapli Kebab Pasta Crumble chapli kebab into cooked pasta with a spoon of yoghurt or cream or lots of parmesan. The spices mellow into a creamy sauce, turning leftovers into a quick fusion pasta.
Chapli Kebab Fried Rice Chop or crumble chapli kebab and toss into fried rice with peas, onions, and a splash of soy or chilli sauce. The kebab’s spices act like a built-in seasoning, turning plain rice into a smoky, tangy one-pan meal.
Chapli Kebab Stuffed Omelette Fold chopped chapli kebab into an omelette with cheese. The tomatoes and spring onions inside the kebab behave like a ready-made filling, giving you a spicy, Afghan–Pakistani omelette.
Chapli Kebab Flatbread Pizza Spread tomato sauce on flatbread, crumble chapli kebab over it, add onions and cheese, and bake. The anar dana and whole spices give the pizza a tangy, smoky twist.
Chapli Kebab Creamy Pasta Crumble chapli kebab into cooked pasta with a spoon of yoghurt or cream. The spices mellow into a warm, fragrant sauce, and the tomatoes inside the kebab blend right in.
Chapli Kebab Tacos Crumble chapli kebab into small tortillas, add onions, yoghurt, and coriander. The kebab’s spices replace salsa, and the tomatoes act like a built-in pico de gallo.
Chapli Kebab Ramen Crumble chapli kebab into instant ramen with a spoon of yoghurt or chilli oil. The whole spices and tomatoes melt into the broth, turning cheap noodles into a smoky, tangy, Afghan–Pakistani ramen bowl.
Chapli Kebab Stuffed Peppers Mix crumbled chapli kebab with rice, yoghurt, and onions, then stuff into halved peppers and bake. The kebab’s tomatoes and spring onions make the filling juicy without extra sauce.
Chapli Kebab Quesadilla Spread butter on naan, tortilla, roti or Lebanese flatbread, add chapli kebab pieces and cheese, fold, and pan-fry. The naan crisps, the cheese melts, and the kebab’s spices create a ridiculous street‑food style toastie.
Chapli Kebab Mac & Cheese Crumble chapli kebab into mac & cheese. The spices cut through the creaminess, the tomatoes add brightness, and the whole thing becomes a smoky, tangy, comfort fusion dish.
Chapli Kebab Dirty Mash Mash potatoes, fold in chopped chapli kebab, and top with fried onions or chilli oil. The kebab’s juices melt into the mash, making a spicy, tangy, ridiculously comforting bowl.
Chapli Kebab Stir Fry Crumble chapli kebab into a quick veg stir fry with onions, peppers, and soy sauce. The kebab’s spices act like a built-in seasoning, giving the stir fry a smoky, tangy twist. Serve with rice or noodles.
- Chapli Kebab Wrap
- Chapli Kebab Loaded Fries
- Chapli Kebab Pasta
- Chapli Kebab Fried Rice
- Chapli Kebab Stuffed Omelette
- Chapli Kebab Flatbread Pizza
- Chapli Kebab Creamy Pasta
- Chapli Kebab Tacos
- Chapli Kebab Ramen
- Chapli Kebab Stuffed Peppers
- Chapli Kebab Quesadilla
- Chapli Kebab Mac & Cheese
- Chapli Kebab Dirty Mash
- Chapli Kebab Stir Fry
Chapli Kebab Wrap Slice leftover chapli kebab, add lettuce, onions, and yoghurt into a tortilla, roti or Lebanese flatbread, then roll tight. The spices and tomatoes make it taste like a street‑food wrap. OK, this one is pretty obvious.
Chapli Kebab Loaded Fries Pile chopped chapli kebab over hot fries, drizzle yoghurt or mayo, and add onions or coriander. The spices cut through the richness, making a perfect loaded fries dish.
Chapli Kebab Pasta Crumble chapli kebab into cooked pasta with a spoon of yoghurt or cream or lots of parmesan. The spices mellow into a creamy sauce, turning leftovers into a quick fusion pasta.
Chapli Kebab Fried Rice Chop or crumble chapli kebab and toss into fried rice with peas, onions, and a splash of soy or chilli sauce. The kebab’s spices act like a built-in seasoning, turning plain rice into a smoky, tangy one-pan meal.
Chapli Kebab Stuffed Omelette Fold chopped chapli kebab into an omelette with cheese. The tomatoes and spring onions inside the kebab behave like a ready-made filling, giving you a spicy, Afghan–Pakistani omelette.
Chapli Kebab Flatbread Pizza Spread tomato sauce on flatbread, crumble chapli kebab over it, add onions and cheese, and bake. The anar dana and whole spices give the pizza a tangy, smoky twist.
Chapli Kebab Creamy Pasta Crumble chapli kebab into cooked pasta with a spoon of yoghurt or cream. The spices mellow into a warm, fragrant sauce, and the tomatoes inside the kebab blend right in.
Chapli Kebab Tacos Crumble chapli kebab into small tortillas, add onions, yoghurt, and coriander. The kebab’s spices replace salsa, and the tomatoes act like a built-in pico de gallo.
Chapli Kebab Ramen Crumble chapli kebab into instant ramen with a spoon of yoghurt or chilli oil. The whole spices and tomatoes melt into the broth, turning cheap noodles into a smoky, tangy, Afghan–Pakistani ramen bowl.
Chapli Kebab Stuffed Peppers Mix crumbled chapli kebab with rice, yoghurt, and onions, then stuff into halved peppers and bake. The kebab’s tomatoes and spring onions make the filling juicy without extra sauce.
Chapli Kebab Quesadilla Spread butter on naan, tortilla, roti or Lebanese flatbread, add chapli kebab pieces and cheese, fold, and pan-fry. The naan crisps, the cheese melts, and the kebab’s spices create a ridiculous street‑food style toastie.
Chapli Kebab Mac & Cheese Crumble chapli kebab into mac & cheese. The spices cut through the creaminess, the tomatoes add brightness, and the whole thing becomes a smoky, tangy, comfort fusion dish.
Chapli Kebab Dirty Mash Mash potatoes, fold in chopped chapli kebab, and top with fried onions or chilli oil. The kebab’s juices melt into the mash, making a spicy, tangy, ridiculously comforting bowl.
Chapli Kebab Stir Fry Crumble chapli kebab into a quick veg stir fry with onions, peppers, and soy sauce. The kebab’s spices act like a built-in seasoning, giving the stir fry a smoky, tangy twist. Serve with rice or noodles.