Pakistan – Chapli Kebab

Chapli Kebab is a traditional Pakistani kebab that originates from the Khyber Pakhtunkhwa region of Pakistan (formerly known as the North-West Frontier Province). It is a spicy, flavorful, and crispy fried patty made from minced meat (usually beef or mutton), mixed with a variety of spices, herbs, and vegetables. Unlike the more common seekh kebabs (skewered kebabs), chapli kebabs are typically flattened patties.

Key Features of Chapli Kebab:

Ingredients:
- Minced Meat: Traditionally made with beef or mutton, though chicken or other meats can be used.
- Spices: Chapli kebabs are known for their intense flavor, created using cumin, coriander seeds, garam masala, chili powder, turmeric, and dried pomegranate seeds.
- Herbs and Vegetables: Ingredients like onions, tomatoes, fresh coriander, green chilies, and mint are added for flavor and texture.
- Binding Agent: A small amount of egg and flour is often used to bind the mixture together and give it structure during frying.
Cooking Method:
- The meat mixture is shaped into flat patties and then fried in hot oil until crispy and golden brown.
- The kebabs are cooked on both sides to ensure they are crispy on the outside while remaining juicy and tender inside.
Serving:
- Chapli kebabs are often served with naan, roti, or paratha.
- They are typically accompanied by yogurt, mint chutney, and onion salad for added freshness and tanginess.
- A squeeze of lemon and a few green chilies are often added to enhance the flavor.

Cultural Significance:

Regional Specialty: Chapli kebabs are especially popular in Khyber Pakhtunkhwa, Afghanistan, and Pashtun regions, but they are widely enjoyed across Pakistan.
Street Food: It is commonly served at street food stalls and restaurants, often paired with naan or paratha.
Special Occasions: Chapli kebabs are also a popular dish during weddings and family gatherings.

Serving Suggestions:

Naan or Paratha: Serve with naan or paratha for a fulfilling meal.
Yogurt or Raita: A side of mint yogurt chutney or raita is perfect for cooling the heat of the spices.
Pickles: Achar (pickles) complement the richness and spiciness of chapli kebabs.