August 8, 2012

Chapli Kabab

Last fall we were in upstate NY visiting friends and they took us to this fantastic Middle Eastern market and we found some great spices and items to take home. They encouraged us to try some boxed mixes for meals that they've enjoyed and are easy to get a feel for cooking the foods. One of the ones we tried was a boxed mix for Chapli Kabab. It sounded easy enough, mix the spices in the box with meat and chopped onion, let sit, fry and enjoy.

The boxed mix was great, but we fell so in love with the dish we spent a few nights Googling how to make it on your own at home. And after a few hit or miss trials, we finally have a perfect recipe that we enjoy - and have made multiple times since our chapli kabab adventure began!

We've had the little patties on salads, in pitas, plain, it's all great any way you choose.

Chapli Kabab

1 lb. minced meat - pork, turkey, chicken - doesn't matter
1/4 tsp. salt
1 tsp. cumin
2 tsp crushed red chili - we typically use one, but the hubs likes more heat
2 tsp. crushed coriander
1 tsp. all spice
1 onion chopped in a food processor
3-6 cloves of garlic chopped in a food processor
1 large chunk of ginger peeled and chopped in the food processor
1 cubanelle pepper chopped in the food processor
1 Egg
2-4 T flour, based on the moisture of your meat mixture.

Place the meat in the bowl and mix in the chopped onions, garlic, ginger and cubanelle. Then add in your spices, egg and flour and mix to combine.  Let this mixture rest for 30-60 minutes for the flavors to blend.

Once the meat has rested, place a non stick skillet with canola oil on the heat and place heaping T-2T spoon scoops in to the oil and flatten lightly. Flip after a few minutes on each side. Drain on a paper towel. Once all meat patties are out and drained, transfer to a cookie sheet and bake in the oven for another 5-10 minutes on 350 until done.

Again, enjoy with anything!!! it's even great with a yogurt sauce!

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