Chapli Kebab
Peshawar's flat, fruity kebab: minced beef or buffalo mixed with tomato, pomegranate seeds, coriander and spices, fried in tallow with a tomato slice on top.
What it is
Peshawar's flat, fruity kebab: minced beef or buffalo mixed with tomato, pomegranate seeds, coriander and spices, fried in tallow with a tomato slice on top. Ingredients: minced beef, tomatoes, onions, pomegranate seeds (anardana), coriander seeds, cumin, green chiles, ginger, cornmeal or flour binder, egg, animal fat for frying. Recipe: 1) Mix mince with chopped vegetables, spices and binder; rest. 2) Form wide, thin patties. 3) Fry in hot fat, pressing a tomato slice into the top. 4) Flip once; the edges should crisp. Serve: with naan, yogurt and chutney at Chapli Kebab houses along the GT Road. Flavor: juicy, tangy, spice-crusted. History: born in Peshawar ('chapli' from the Pashto chaprikh — flat), it travelled Afghanistan-Pakistan trade routes and became the frontier's favourite kebab. See also: Karahi Gosht, Sindhi Biryani.
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Questions we ask to fine-tune the help
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World Cuisines
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