Chapli kebab from Peshawar, Pakistan, is made by mixing spiced ground meat with pomegranate seeds and tomato, then pan-frying it as flat patties. It is known for its crisp edges and richly spiced center.
Thoroughly mix the ground meat, tomato, onion, pomegranate seeds, crushed coriander seeds, cumin, Turkish red pepper flakes, cornmeal, and salt in a bowl.
Take palm-sized portions of the mixture and shape them into thin, flat patties.
Heat the oil in a skillet over medium heat. Cook the patties for 8–10 minutes, until crisp and browned on both sides. The patties are thin, so cook over moderate heat to let the centers cook through without burning the outside.
Serve hot with onion rings and lemon.
The uncooked mixture can be refrigerated for 1 day or frozen for 1 month. Store cooked patties in the refrigerator for 2 days; briefly reheat them in a skillet.
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