About this Dish
Peshawar's legendary flat minced beef patty — cooked in tallow on a massive flat iron griddle, made from coarsely minced beef mixed with tomatoes, onions, coriander, dried pomegranate seeds and chilli. The edges char while the centre stays juicy. Eaten in a naan with raw onion and chutney. Nothing else in Pakistani cuisine matches its boldness.
IngredientsServes 4
🥩Coarse-ground beef (20% fat), 500g
🍅Firm ripe tomatoes, 2 medium, finely chopped and squeezed dry
🧅Red onion, 1 large, very finely chopped and squeezed dry in a cloth
🌿Fresh coriander with stalks, a large handful, roughly chopped
🥚Egg, 1, beaten
🌶️Dried red chilli flakes, 1 tsp, plus 1 fresh green chilli finely chopped
🫐Dried pomegranate seeds (anardana), 1 tbsp, lightly crushed
🌱Coriander seeds, 1 tbsp, coarsely crushed in a pestle and mortar
🧄Garlic, 3 cloves, grated to a paste
🫙Beef tallow or ghee, 3–4 tbsp for frying
Method
1
Combine the beef, squeezed-dry onion, squeezed-dry tomato, fresh coriander, egg, chilli flakes, green chilli, crushed anardana, crushed coriander seeds, garlic paste, 1 tsp salt and a generous grind of black pepper in a large bowl. Mix firmly with your hands for a full 2 minutes until everything is very well combined — the mixture should feel cohesive, not wet.2
Pinch off a golf-ball-sized portion and roll it into a ball, then press it firmly between your palms into a flat patty about 1cm thick and 10cm wide. The edges should be thinner than the centre. Lay them on a tray as you work and refrigerate uncovered for 20 minutes — this helps them hold their shape.3
Heat a large cast-iron skillet or heavy flat griddle over high heat until it is smoking. Add 2 tbsp of tallow or ghee and let it melt and just start to haze.4
Lay the kebabs in the pan without crowding — work in batches. Press each one down gently with a spatula. Cook undisturbed for 3–4 minutes until the underside is deeply browned and the edges are going charred and crispy.5
Flip once and cook for a further 2–3 minutes. The kebab is done when the centre feels just firm and the juices run clear. Do not overcook — the fat should still be sizzling inside. Rest on a wire rack for 1 minute.6
Serve immediately in warm naan bread with thinly sliced raw white onion, fresh coriander sprigs, wedges of lemon and a green chutney made from blending coriander, mint, green chilli, garlic and a squeeze of lemon.User Reviews
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