Spiced Beef Patties

Chappli kabab

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By Madhur Jaffrey

Published 2023

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I ate these kababs at the border of Pakistan and Afghanistan, where they originated. Normally, they are fried in the fat that comes from the large, flabby tail hanging at the back of a dumba, a fat-tailed sheep. The fat is rendered first. You may render suet in its place or use vegetable oil as I have. This kabab is normally served with naan-like breads, but you may use pitta breads or hamburger buns if you wish. Spicy cucumber wedges are perfect se