Good morning. Our Samin Nosrat wrote about American burgers and Iranian kebabs in her Eat column for The Times this week, and about how they remained distinct aspects of her identity until she ate a chapli kebab on the side of a dusty road in northwestern Pakistan: two patties of seasoned ground beef lightly fried in oil, then placed on hot naan and drizzled with green yogurt chutney. “Spicy, and creamy, crunchy and chewy — the mix of textures and flavors was irresistible,” she wrote. “It was a burger but better.”
Now Samin’s brought us a recipe for chapli burgers (above) that you should make tonight and adorn with tamarind ketchup and herbed yogurt, and serve with iceberg lettuce on your favorite burger buns. It’s a taste of the America Samin had always been looking for at cookouts and never found. So she made it herself. And now we can, too.