Chapli Kebab

What it really is

Chapli kebab is a broad, thin patty of spiced minced meat associated with eastern Afghanistan and the region around Jalalabad. It is cooked on a hot surface until browned.

Minced meat is mixed with seasoning and shaped into a wide, relatively thin patty. Chopped onion, tomato, coriander and chilli appear in some versions. The exact meat blend and seasoning differ, so the menu should identify whether the kitchen uses beef, lamb or another meat. Its broad shape and crisped edges distinguish chapli kebab from a cylindrical skewer kebab. The patty cooks quickly compared with a thick burger, but should still be fully cooked through.

The kebab may be served hot with flatbread, sliced vegetables or chutney. These sides are separate and vary by restaurant. The patty's flavor comes from its spice mixture and browned surface; toppings should not obscure the meat if the dish is presented in its traditional form. Some cooks bind the mixture with egg or another ingredient, while others rely on the meat and chopped ingredients. That detail must be checked rather than inferred.

How it's served

Serve directly from the griddle or pan while hot. Offer bread and chutney on the side, naming each. A plate may include onion or tomato, but these should be identified as garnish or accompaniment.

How to write it on the menu

Describe the broad Afghan spiced meat patty and name the meat. List chilli and any binder or sauce used. Confirm allergens in chutneys and shared equipment with the kitchen; nutrition varies with meat fat and cooking oil.