Malala Yousafzai, the 14-year-old Pakistani schoolgirl who captivated the hearts of billions across the globe for standing up for girls and their right to an education, was released from the hospital this week. Without getting into the nitty gritty details of what transpired, I dedicate today’s post to Malala and her recovery.
Northern Pakistan, particularly the area that Malala is from, is known for its amazing food. Chapli Kababs have made a way into Pakistani cuisine by way of Pashtun influence. I found this recipe a few years ago and adapted it to fit my family’s taste. Since then, it has become a staple in our usual dinner rotations. I also have found that leftover kababs make a mean burger 😉
Anyway, before the recipe, I want to say that Malala, you are my hero and we all are praying for your speedy and steadfast recovery. Get well quick girly! We need more people like you in this world 🙂
Chapli Kabab
Yield: 4 Servings
Ingredients:
- 2 pounds ground beef, lean
- 2 teaspoons cumin seeds
- 2 tablespoons coriander seeds
- 4 tablespoons dried pomegranate seeds
- 3 medium onions, finely diced
- 1 tomato, finely diced
- 3 or 4 green chilies (depending on preference), grated
- Handful cilantro, finely chopped
- Handful mint, finely chopped
- 1 teaspoon ginger-garlic paste
- 3 teaspoon red pepper flakes
- 2 eggs, beaten
- 4 tablespoons cornstarch
- Salt, to taste
- Oil, to shallow fry
Directions:
Combine cumin and coriander seeds in a small fry pan and toast lightly over medium heat, approximately 4 to 5 minutes. Transfer to a coffee grinder, add pomegranate seeds, and grind coarsely.
Combine crushed seeds, ground meat, and remaining ingredients except oil and mix well. Form patties using a few tablespoons worth of mixture.
Heat oil in a large fry pan or griddle over medium-high heat. Shallow fry patties until golden brown on both sides and the meat is thoroughly cooked, about 4 to 6 minutes on each side.
Great tribute and they look yummy!
thanks! And thanks for stopping by 🙂
I was happy to see her leave the hospital, she is indeed a hero
I love the kababs, with all those herbs and flavorings, they must be amazing
if you like spicy food then I’m sure you would like these too 🙂
What a nice tribute to Malala! Delicious looking kababs, simply fantastic.
BTW, I’m so glad to see you liked this recipe too. I posted it there in my early days of cooking 🙂
That was YOU?! Omg Ambreen, that means I have been following your recipes for years! I’ve been using this kabab recipe for at least 3 years now. Everyone always requests it! We make it on special occasions like birthdays and anniversaries and it’s always a hit 🙂 you are my lifesaver Ambreen 😀
Dear, I’m always flattered by your kind words. Thank you so much 🙂
Hey Ninjanaan, I have now followed your recipe for the chapli Kababs and made mine with boneless chicken. They came out very well. Thank you:)
I’m soooo happy to see this! Thanks for giving this recipe a shot 🙂 And I’m very happy to see that it worked for you and your family 🙂
Oh, what a lovely makeover to the blog. Just as lovely as this recipe, if I do say so myself! 🙂
thanks!
Great blog and lovely recipes! Glad to have come across your blog 🙂
Thanks! And I’m so happy that I found yours! 🙂
I care heaps for Malala. Sorry i missed this tribute to her 🙁
A question, can i marinate the kebabs overnight, so i can save time for next days dinner party?
m