PESHAWARI CHAPLI KEBAB

Adaab, you must be wondering that why all of a sudden i have come to Peshawar from Lucknow. Well, there is no definite motivation behind it.  Today, i was telling my wife “Serene” about Peshawar and Khyber Pass,  so i decided to put up the Chapli Kebab recipe which is an iconic dish among the Pashtuns, on Bawarchi Tola. i ate them for the first time in 2005, when I went to Pakistan and immediately fell in love with them. It's an favorite Afghan dish of the people of Khyber Pakhtunkhwa. Chapli Kebab is made from minced beef or lamb, lightly spiced, and cooked on a large flat griddle in animal fats.

                  Though Chapli Kebab are prepared through out the year at the Kebab restaurants, however it's considered a dish of winter.

It's prepared from Ground Meat, Corn flour, onion and tomato together with some spice including coriander seeds, anardana, chili, ginger, garlic and zeera . Its preparation needs expertise and skills and these skills transfer from race to race.

 Ingredients:

1 kg Ground Beef/Lamb/Mutton

1 Cup/200 gm Beef/Lamb/Mutton Fat or 

200 gm Ghee for shallow fry 
1 Cup Crushed Pomegranate
Half a Cup Solid Pomegranate 
3 Eggs 

3 Finely Chopped Onions
1 ts Coarsely Ground Pepper

1 ts Coarsely Ground red chillies

1 tbs Corn Flour1 whole Crushed Garlic 

1/2 inch Ginger (optional)
1 Tablespoon Crushed Coriander
3 Finely diced Tomatoes
Green Coriander To taste

Green Chilies To taste

Salt To taste 


Method: Mix all of the ingredients with minced beef and knead mixture well. Set aside for 30 to 40 minutes.

Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These Kebabs should be a little bigger in size than usual round Kebabs. fry them in a big pan with animal fat and ghee on a very high heat. Take them out on a plate and garnish with the ingredients of your choice. 






Top tips.

1-  Don't use a very lean meat otherwise the Kebab will become very dry.

2- Always shallow fry on a high heat, this will bind the surface of kebab and juice will not come out while frying.

3- Dont use frozen meat