True and authentic Peshawari chapli kababs
The kabab, Peshawari chapli kabab.
The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty, however, it stands as a favourite throughout Pakistan and India. Though some kababs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a purely beef, and at times lamb fare. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kabab. The Pakhtun recipe uses a perfect combination of beef and atta (wheat flour), thus this kabab in particular is lighter in taste.
The ingredients used in the preparation of chapli kababs are indigenous to Afghanistan therefore the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste. The outcome is perfect on the palate and thus the region and the original chapli kabab makers deserve the highest grade on sharing this delicious local classic with the rest of the world.
True and authentic Peshawari chapli kababs
The kabab, Peshawari chapli kabab.
The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty, however, it stands as a favourite throughout Pakistan and India. Though some kababs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a purely beef, and at times lamb fare. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kabab. The Pakhtun recipe uses a perfect combination of beef and atta (wheat flour), thus this kabab in particular is lighter in taste.
The ingredients used in the preparation of chapli kababs are indigenous to Afghanistan therefore the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste. The outcome is perfect on the palate and thus the region and the original chapli kabab makers deserve the highest grade on sharing this delicious local classic with the rest of the world.
Cooking Instructions
- 1
Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
- 2
Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.
- 3
In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh coriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)
- 4
Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.
- 5
Protip: Fry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)
- 6
Roll out balls of kabab and flatten with hands.
- 7
Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.
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