A delicious kebab dish originating from Peshawar, Afghanistan. It is made with minced beef, mutton, or chicken, combined with various herbs and spices.
Ingredients
- 1tbspdried pomegranate seeds
- 1tbspcumin
- 1tbspcoriander seeds
- 1tbspred whole chili
- 1tspblack pepper
- 500gbeef mince
- 2onion, chopped
- 2tomato, chopped
- 5green chilies, chopped
- 1cupfresh coriander, chopped
- 1cupmint, chopped
- 1/2cupwheat flour, roasted
- 1egg
- 1tspsalt
- 1/2tspblack pepper
- 1tspginger garlic paste
How to make Peshawari Chapli Kabab
Roast dried pomegranate seeds, cumin, coriander seeds, red whole chili, and black pepper. Grind the roasted spices to make the masala.
In a bowl, combine beef mince, green chilies, fresh coriander, mint, egg, roasted wheat flour, salt, black pepper, ginger garlic paste, and the prepared chapli kabab masala. Mix well and marinate in the refrigerator for 2 hours.
After 2 hours, add chopped onions and tomatoes to the marinated mixture. Mix thoroughly.
Shape the mixture into patties and shallow fry on a preheated pan. Cook without flipping until one side is completely done, then flip and cook the other side.
Serve the Chapli Kababs hot with raita or yogurt dip.
Rafia Junaid
(@chef_rafia)
Creating & sharing recipes is my passion . Let me inspire your next culinary adventure! đź“ŤUAE, Dubai