This dish is a keto-fied version of a recipe from Milk Street Magazine for chalpi kebab - an Afghani street food, that is more like a loaded smash burger than what we typically think of as a kebab/kabob.
Chapli kebab has a fantastic flavor that is a fusion of Indian and Middle Eastern, without being overpowering. There are so many ways you can serve it up and top it, making it as keto (or not) as you'd like.
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Printable recipe with macros: [ Ссылка ]
Products used in this video:
Boos Block cutting board: [ Ссылка ]
Hand mandolin: [ Ссылка ]
Pogo whisk: [ Ссылка ]
#16 disher: [ Ссылка ]
Max Burton induction cooktop: [ Ссылка ]
Lodge skillet: [ Ссылка ]
Aviate lupini flour: [ Ссылка ]
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