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Slipper Burgers / Chapli Kebab |
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Serves: 4 Print this RecipePAKISTAN Advance Preparation: 1 hour for chilling the patties His name was Mohammed Bashir and he wore a powder blue shilwar (pantaloon) and kamiz (tunic). I met him not in his home town of Faisalabad, Pakistan, but in a taxi in Philadelphia. As is my wont with cabbies wherever I travel, I asked him about the barbecue of his homeland. He told me about a dish with the curious name of chapli kebab, literally "slipper" or "sandal" patties. (The word kebab is used here in the original sense of "meat," not "food on a skewer.") To make chapli kebab, ground meat is shaped in a large, flat patty that looks like the sole of a slipper or sandal. Chapli kebab is a specialty of the town of Peshawar on the India-Pakistan border-Muslim country, so you can use either beef or lamb for the patties. Pakistani restaurants in the U.S. tend to serve the chapli kebab pan-fried. But I like the patties grilled-the way I imagine they’re made in Peshawar-with naan (Tandoori-Baked Flat Breads) alongside. 1 pound ground lamb or beef 1/2 onion, medium sized, minced 2 cloves garlic, minced 1 to 2 serrano chile, or other hot chiles, minced (for milder patties, seed the chiles) 1/4 cup cilantro, fresh, finely chopped 1 tablespoon ginger, fresh, grated 2 teaspoons coriander, ground or crushed seed 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 1. Preheat the grill to high. 2. Combine the lamb or beef, onion, garlic, chiles, cilantro, ginger, coriander seeds, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne, and cumin in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary; the mixture should be highly seasoned. 3. Line a large plate with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then form each portion of meat into an oval patty about 5 inches long and 3/4 inch thick. Place each patty as it is made on the prepared plate. Cover loosely with plastic wrap and refrigerate for 1 hour. 4. When ready to cook, oil the grill grate. Arrange the patties on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked to taste, 4 to 5 minutes per side for medium. Serve immediately. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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