Malala Yousafzai, the 14-year-old Pakistani schoolgirl who captivated the hearts of billions across the globe for standing up for girls and their right to an education, was released from the hospital this week. Without getting into the nitty gritty details of what transpired, I dedicate today’s post to Malala and her recovery.
Northern Pakistan, particularly the area that Malala is from, is known for its amazing food. Chapli Kababs have made a way into Pakistani cuisine by way of Pashtun influence. I found this recipe a few years ago and adapted it to fit my family’s taste. Since then, it has become a staple in our usual dinner rotations. I also have found that leftover kababs make a mean burger
Anyway, before the recipe, I want to say that Malala, you are my hero and we all are praying for your speedy and steadfast recovery. Get well quick girly! We need more people like you in this world
Yield: 4 Servings
- 2 pounds ground beef, lean
- 2 teaspoons cumin seeds
- 2 tablespoons coriander seeds
- 4 tablespoons dried pomegranate seeds
- 3 medium onions, finely diced
- 1 tomato, finely diced
- 3 or 4 green chilies (depending on preference), grated
- Handful cilantro, finely chopped
- Handful mint, finely chopped
- 1 teaspoon ginger-garlic paste
- 3 teaspoon red pepper flakes
- 2 eggs, beaten
- 4 tablespoons cornstarch
- Salt, to taste
- Oil, to shallow fry
Combine cumin and coriander seeds in a small fry pan and toast lightly over medium heat, approximately 4 to 5 minutes. Transfer to a coffee grinder, add pomegranate seeds, and grind coarsely.
Combine crushed seeds, ground meat, and remaining ingredients except oil and mix well. Form patties using a few tablespoons worth of mixture.
Heat oil in a large fry pan or griddle over medium-high heat. Shallow fry patties until golden brown on both sides and the meat is thoroughly cooked, about 4 to 6 minutes on each side.