Chapli Kababs – 1/6 Recipes from All over the World

Illustration: Yulu Zhang

Chapli Kababs - 1/6 Recipes from All over the World

By: Georgina Laskari

6th of April 2022

It is true that so many of our traditions and habits circulate around sharing a meal with others. Beyond the simple fact that we need food to survive, eating can also be a strong catalyst for bonding with each other. Cooking and eating with our family and loved ones or catching up with friends at our favourite restaurant, can have a huge positive impact on our well-being!

Since living in Malmö, which is one of the most multicultural cities in the world, I came up with the idea to ask my friends what is their favourite recipe from their home country. This results in an amazing selection of traditional recipes from ALL around the world: Pakistan, Japan, Argentina, Italy, Brazil, Greece, Malawi, Russia, Turkey, Romania, Albania, India and so on…


Prepare for mouthwatering recipes! 

Chapli Kababs

Today’s recipe comes from Pakistan and is suggested by Sana, who is an amazing cook. So, we should trust her recommendation!

These kababs are juicy and soft. You can have them on their own or with a salad, tomatoes and onions.

For this recipe you will need the following (12-15 kababs):

  • 500 gm minced beef
  • 1 egg, lightly beaten 
  • 1 egg, lightly cooked/scrambled with 1 tbsp. butter, then cooled 
  • 1 finely chopped onion 
  • 1 tsp. cumin powder 
  • 1 tsp. coriander powder 
  • 2 green chillies, chopped 
  • 1/2 tsp. red chilli flakes (if you want) 
  • 1/4 tsp. garlic paste 
  • 1/4 tsp. ginger paste 
  • 2 medium tomatoes, seeds removed then chopped 
  • salt to taste 
  • 1/2 tsp black pepper powder 
  • 2 tbsp. fresh coriander leaves 
  • 2-3 tbsp. cornmeal, rice flour or breadcrumbs

Mix everything together in a bowl. 


Then refrigerate the mixture for half an hour. Be careful to not leave them too long, because the tomatoes will release water and make the kababs soggy. 


Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. 


Fry them on high heat first, then lower the heat to medium low and continue cooking the kababs until the colour is dark. 


Turn them over carefully and cook the other side. 


Remove the kababs and drain them on kitchen towels. Drizzle some lemon juice on them before serving. 


The kababs are ready!

Credits to Sana for suggesting the recipe and Fauzia’s Kitchen Fun for the info.


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