by Dahiza Umar
”Our words are just crumbs that fall down from the kebab of the mind.”
CHAPLI kabab is the word derived from the word means ”Flat” as they are, they are flat kababs fried or grilled and enjoy by the family and friends.
”KABAB” is a dish everyone familiar with it has a huge varieties like dozen of kababs dish are around in Pakistan. The best dish known in Pakistan is BAR B Q or grilled and kababs are one of them. Every region of Pakistan has its own well astonished variety of kabab like chapli kabab is the famous dish of Peshawar, khyber pakhtoon khawan, a province of Pakistan and sajji is famous in Balochistan, another province of Pakistan.
The seasoning of spice is so traditional that the common ingredients used and make it so palatable and delicious, they are made so juicy and aromatic that when they grilled and bar b qued the smoky flavors give it the kick to eaters and make it out the world like heaven on the earth.
Chapli kabab is the mughal’s cuisine influenced by the old recipe, it is made by meat mince either chicken, beef or mutton that is spiced up with the old ingredients. The mince spiced kabab, juicy aromatic and palatable to please anyone with your dinner table. The melt in mouth texture that give your taste buds relaxant. The ratio of spice use in this dish is so perfect to pleasure your family and friends.
KHYBER PAKHTOON KHAWAN CUISINE
Chapli kabab is the most famous and desirable dish which is famous throughout Pakistan. Chapli kabab is known as the king of the kababs that is originated from the Islamic history. The silky delicious tasty kabab is served with the nan and chutney in the streets of Peshawar.
The origin of the dish is Mughals era, it is believed that when the Turkish and Persian traders come over the subcontinent, they introduced this dish to the Mughals and from than some variation according to the taste of Asian went and new dish like kabab introduced to the nation, and than after separation it is included in the national cuisine of Pakistan and India
there are huge numbers of kabab known in Pakistan that make on special occasion, on casual dinner or usually made with the trolley of evening tea
- Shami kabab
- Tika boti
- Reshmi kabab
- Malai boti
- Chapli kabab
- Bihari kabab
- Seekh kabab
- and many many more
- 1 kg mutton mince
- 1 cup chopped onions
- 2 tbsp green chilies
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1 tbsp crushed red chilies
- 1 tsp black pepper powder
- 4 tbsp crushed pomegranate seeds
- 4 tbsp corn floor ( for binding )
- 4 tbsp vinegar
METHOD OF COOKING
- Take mince meat in mixing bowl and add all the things together in the bowl.
- And let it set for half hour so that all the ingredients get infused with meat.
- Now take a small bowl and flat the mince mixture with to make it round flat kabab.
- Now fry or grill or smoke the mince mixture as you like until golden brown.
PREPARATION TIME : 10 MINUTES
COOKING TIME : 20 MINUTES
SERVINGS : 4 TO 6 PERSON