 Lamb chapli kabab served at aBalti restaurant in Birmingham, UK | |
| Type | Kebab |
|---|---|
| Course | Appetiser, main course, or side dish |
| Place of origin | Peshawar,Pakistan[1][2][3][4] |
| Associatedcuisine | South Asian cuisine |
| Main ingredients | Mincedbeef,mutton, orchicken |
| Ingredients generally used | Various herbs and spices |
| Similar dishes | Burgers |
Chapli kabab[a] is aPashtun-stylemincedkebab made from groundbeef,mutton orchicken with various spices in the shape of apatty. The chapli kabab originated from the city ofPeshawar inKhyber Pakhtunkhwa province,Pakistan and is today found acrossSouth Asia.[5][6][3]
Chapli kabab is served in kebab shops in Pakistan,Afghanistan andIndia.[5][7][8] Such eateries have rapidly expanded in other cities as well. Today, the chapli kebab is featured on the menu of Afghan, Indian and Pakistani restaurants across the world.[8][9] Chapli kababs can be served and eaten hot withnaan or as abun kebab.[10]
The namechapli may be derived from thePashto wordchaprikh/chapdikh/chapleet, meaning "flat" – alluding to the kebab's light, round and flattened texture.[10] Alternatively, the name may be derived fromchappal, theIndic word for sandals – relating the average shape and size of a kebab to that of a chappal sole.[11][12]
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients includewheat flour, various herbs and spices such aschili powder,coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies,corn starch, salt and pepper, baking powder and citric juice, like that of lime or lemon.[7][10]
The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. The traditional chapli kebab is prepared by frying the kebabs inlamb fat or cow fat over wood-fired stoves to lend an organic flavour. This approach is avoided by some gastronomists, citing health-conscious reasons.[13]
Once cooked, chapli kebabs can be served andgarnished with parsley, chopped onions and tomatoes, along with other accompaniments such as variouschutney sauces, salad, yoghurt,pickles or nuts.[14][15][16] The chapli kebab is best served aromatic, moist and spicy.[17] It is considered a specialty of Pashtun cuisine and often served to guests.[18] The kebab is commonly consumed in meals with bread such as naan, rice dishes such asKabuli pulao, or wrapped in fast food.[8] In winters, green tea such askahwah may traditionally be served alongside it, while cold drinks are preferred in the summers.[8]
Another fried kebab is chapli kebab that may have originated Afghanistan and in Peshawar, Pakistan. The name comes either from Pushto chapleet, meaning 'flat', or from chappal, Hindi for sandal, alluding to its shape.
The Chapli Kabab is said to have its origins in Peshawar, Pakistan.
The Chapli kabab is one of Pakistan's most beloved dishes. This particular kabab was reportedly first created in Peshawar, in the northwestern corner of the country.
In Pakistan, chapli kabab originally comes from the northern areas, in particular Peshawer, capital of Khyber Pakhtunkhwa province of pakistan.
The Chapli Kabab is said to have its origins in Peshawar, Pakistan.
Another fried kebab is chapli kebab that may have originated in Peshawar. The name comes either from Pushtochalpleet, meaning 'flat', or fromchappal, Hindi for sandal, alluding to its shape.
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