Name: Attock chapli kebab (Mince beef flat kebab with pomegranate chutney)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6
Cuisine: Pakistani
Ingredients: 1 kg/2¼ lb fine beef mince (ground beef) with fat; 1 red onion, very finely chopped; 1 tomato, sliced; 3–5 red radishes, chopped; 2 spring onions (scallions), chopped; 1 lime; 2 handfuls of finely chopped coriander (cilantro); 4 spring onions (scallions), very finely chopped; 1–2 green chillies, very finely chopped; 3–5 tbsp vegetable oil; 1 egg; 2 tbsp ground anardana (dried pomegranate); 2.5 cm/1-inch piece ginger, peeled and grated on a grater (like a Microplane); 1 tbsp dry-roasted coriander (cilantro) seeds, ground in a mortar and pestle; 1½ tbsp cornmeal flour or fine polenta (or use gram flour); 1 large tomato, finely chopped; salt, to taste

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This recipe comes from one of my oldest friends Moneeza and is inspired by her fondest food memory: travelling by a horse-drawn ‘tanga’ (carriage) through the mustard fields of Punjab to her home in Attock where she would be greeted with the intoxicating aromas of her mother’s sizzling chapli kebabs. These flattened kebabs are large – the size of a ‘chapal’ (slipper) – and come wrapped in newspaper topped with spring onions and garlicky pomegranate chutney.