Karachi's signature street sandwich: a spicy shami-style patty griddled with egg, tucked into a buttered, pan-toasted bun with onions, chutney and raita. Fast, cheap, and irresistibly messy.
The bun kebab was born on the streets of Karachi in the 1950s, with one popular account crediting vendor Haji Abdul Razzak who sold it as a cheap, filling meal for the city's workers. The carts of Burns Road made it legendary, and it has since become Pakistan's homegrown answer to the burger.
Crisp-edged patty, soft egg layer and a buttery toasted bun give way to the cool tang of raita and the herby kick of green chutney. It is savory, spicy, and satisfyingly handheld.
Griddling the patty in egg seals a crisp crust while the egg sets into a binding layer; toasting the bun in butter adds richness and structure to hold the juicy filling.
Variations
anda (egg) bun kebab, chicken patty version, double patty, aloo (potato) bun kebab
On the Palate
Where Bun Kebab sits in the Pakistani flavor cloud
Ingredients
Serves 4How it's made
8 steps · 20 min
- 110 min
Prepare spiced shami-style patties from minced meat and lentils, or use ready ones.
- 25 min
Heat a griddle and fry each patty until crisp on both sides.
Watch outGriddle each patty to a crisp, browned crust on both sides before the egg — a firm seared patty won't fall apart in the bun.
- 33 min
Pour beaten egg around the patty and let it set into a thin omelette layer.
Watch outPour the beaten egg around the patty and let it set undisturbed into a thin sheet that wraps and binds it — don't stir it into scramble.
- 44 min
Slice the buns and toast them buttered, cut-side down.
Watch outToast the buttered buns cut-side down until golden — that crisp face keeps the bun from going soggy under the chutney and juices.
- 52 min
Spread green chutney and raita on the toasted bun.
- 62 min
Place the egg-coated patty inside with sliced onions and tomato.
- 72 min
Press the bun closed and griddle briefly to warm through.
- 81 min
Serve immediately with extra chutney.
