Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year.Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior.Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them.The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab.Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan.The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region.#june2026

Chapli Kabab is one of the most famous kabab in India & Pakistan. India is known for its rich culture and heritage. But when it comes to food, the curries and kababs are in another league. No meal in Indian cuisine is complete without Kabab. They have their own identity and uniqueness. A tougher stand out. So here is Chapli Kabab recipe from the abundant recipes that India has to offer. Chapli Kabab is originally from Afghanistan but widely accepted elsewhere, Specially India.

It’s our family hit...... Peshawari Chapli Kabab at its best#Foodiesoftheworld#foodiesoftheworld

An Iranian recipe for meat kabak fingers, grilled with tomatoes on skewers. Served with cooked rice.

Party heat

Healthier version of dahi ke kabab without deep fry and yes it’s purely vegetarian!!

Persians love kebab. Because it is veryyyyyyy yummy. You could grill it or simply cook it in pan. Main ingredient is #ground lamb meat or beef ( or mixture of both). #kofta_kebab.

#idcravings1

#reststyle#goldenapron#post8#week8#english#23April

#goldenapronpost 17#deepfriedMy favourite kabab which I learnt from my mom, the creamy texture of kabab the surprise boiled egg inside aahaaaaa what a taste😋