Set out a scale and the equipment for Chapli kebab. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh ground beef, 90% lean, tomato, cilantro, ground coriander, ground cumin, thai chili, all-purpose flour, neutral oil, kosher salt. Chapli kebab is cooked in Peshawar as its own plate, not as a copy of a restaurant menu. Fold tomato, chili, and coriander into the beef and fry the patties until they are cooked through and the edges crisp. Amounts are for 4 from foods this library can count.
