Chapli kebabs from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 84) by Caroline Eden and Eleanor Ford

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Accompaniments: Non

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on May 03, 2017

    We loved these kabobs. Great combination of spices and herbs and the pomegranate seeds do provide an intriguing crunch and sweetness. I baked these patties in a 400 degree Fahrenheit oven to give me some leeway to make the salsa, which was also delicious -despite having lousy tomatoes. (It was a noble destination for second hand tomatoes for sure)! Although the salsa was good, I found myself looking for a garlic-tahini-yoghurt sauce for the patties -just threw one together based on taste. I didn't plan to make the non bread but made garlic-bread instead. I served this with a basmati- lentil rice pilaf and sliced cucumbers. Will be making this again. I think these patties would make a delicious and unique Afghani burger on ciabatta, toasted, with garlic aioli, fried red onion, tomato and mint leaves. Yumbo!

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