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Chapli kebab

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Chapli kabab
Lamb chapli kabab served at aBalti restaurantin Birmingham, UK
Alternative namesPeshawari chapli kabab
TypeKebab
CourseAppetiser, main course or side dish
Place of originPeshawar,Pakistan[1][2][3][4]
AssociatedcuisinePakistani,[5]Afghan
Main ingredientsMincedbeef,mutton,orchicken
Ingredients generally usedVarious herbs and spices
Similar dishesBurgers

Chapli kebaborchapli kabab(Pashto:چپلي کباب)[α]is aPashtun-stylemincedkebab,usually made from groundbeef,muttonorchickenwith various spices in the shape of apatty.The chapli kabab originates fromPeshawarinPakistan.[1][6][3]The Peshawari chapli kabab is made with beef and is a popular street food throughoutSouth Asia,including Pakistan, Afghanistan, India, and Bangladesh.[5][7]

In India, chapli kabab can be found as street food in the cities ofBhopal,Lucknow,DelhiandHyderabad,where Muslims have a denser population.[8]

Chapli kababs are broadly consumed inDhaka,Bangladesh,most popularly during the time ofEid-ul Azhaand inRamadanas part ofiftar.[7][9]

Chapli kababs can be served and eaten hot withnaanor as abun kebab.[5]

Origins[edit]

Mughal culinary influencesin the region popularised a number of kebab dishes, resulting in local recipes such as the chapli kebab.[5]The namechapliis said to be derived from thePashtowordchaprikh/chapdikh/chapleet,meaning "flat" – alluding to the kebab's light, round and flattened texture.[5]Another theory is that the name is derived fromchappal,the local word for sandals – implying the average shape and size of a kebab, which resembles that of a front part of the chappal sole. Locals mostly agree with the first theory of Chapli being a short version of Chapleet (aka, Chapdikh).[10]

Chapli kabab is served in thousands of kebab houses throughoutPakistanandAfghanistan[11]Such eateries have rapidly expanded in other cities as well. Today, the chapli kebab is featured on the menu of South Asian restaurants across the world.[11]

Ingredients and preparation[edit]

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,corianderleaves, 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.[12][5]

The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. Some chefs fry the kebabs inlamb fatover wood-fired stoves to lend an organic flavour. This approach is avoided by some gastronomists, citing health-conscious reasons.[13]

Serving[edit]

Once cooked, chapli kebabs can be served andgarnishedwith parsley, chopped onions and tomatoes, along with other accompaniments such as variouschutneysauces, salad, yoghurt,picklesor 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.[11]In winters, green tea such askahwahmay traditionally be served alongside it, while cold drinks are preferred in the summers.[11]

See also[edit]

Notes[edit]

  1. ^Urdu:چپلی کباب

References[edit]

  1. ^abTaylor Sen, Colleen; Bhattacharyya, Sourish; Saberi, Helen (2023-02-23).The Bloomsbury Handbook of Indian Cuisine.Bloomsbury Academic. p. 196.ISBN978-1-350-12863-7.Archivedfrom the original on 2023-07-15.Retrieved2023-06-19.Another fried kebab is chapli kebab that may have originated in Peshawar. The name comes either from Pushto chapleet, meaning 'flat', or from chappal, Hindi for sandal, alluding to its shape.
  2. ^"What Makes Chapli Kebab A Meat Lover's Dream Come True?".Slurrp.Archivedfrom the original on 2023-04-26.Retrieved2023-04-26.The Chapli Kabab is said to have its origins in Peshawar, Pakistan.
  3. ^abBailey, Natasha (2023-01-18)."What Makes Pakistan's Chapli Kababs Different From Others?".Tasting Table.Archivedfrom the original on 2023-04-26.Retrieved2023-04-26.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.
  4. ^"Eating Chapli Kababs in Northern Pakistan".The Localist.2015-03-08.Archivedfrom the original on 2016-05-17.Retrieved2023-04-26.In Pakistan, chapli kabab originally comes from the northern areas, in particular Peshawer, capital of Khyber Pakhtunkhwa province.
  5. ^abcdefKhan, Palwasha (2021-01-23)."Eating Chapli Kababs in Northern Pakistan".The Localist.Archivedfrom the original on 2016-05-17.Retrieved2021-04-08.
  6. ^"What Makes Chapli Kebab A Meat Lover's Dream Come True?".Slurrp.Archivedfrom the original on 2023-04-26.Retrieved2023-04-26.The Chapli Kabab is said to have its origins in Peshawar, Pakistan.
  7. ^ab"Dhaka shops selling iftar delicacies".Bangla Tribune.Archivedfrom the original on 2019-10-30.Retrieved2020-11-07.
  8. ^"Chapli Kebab: The Flat Minced Meat Marvel Is An Explosion of Flavours You Must Not Miss".27 October 2017.Archivedfrom the original on 26 February 2020.Retrieved26 February2020.
  9. ^"'Chapli Kebab' - Alpana Habib ".The Daily Star.Archivedfrom the original on 2020-11-13.Retrieved2020-11-07.
  10. ^Mittmann, Karin; Ihsan, Zafar (1991).Culture Shock!: Pakistan.Graphic Arts Center Publishing Company. p.104.ISBN9781558680593.
  11. ^abcdShinwari, Sher Alam (13 October 2013)."On the menu: Krazy about (Chapli) kebab".Dawn.Archivedfrom the original on 13 August 2016.Retrieved25 July2016.
  12. ^Burman, Divya."Peshawari Chappali Kebab".NDTV Food.Archivedfrom the original on 8 October 2021.Retrieved25 July2016.
  13. ^Malik, Shiza (27 July 2015)."Khyber's most delicious export".Dawn.Archivedfrom the original on 13 August 2016.Retrieved25 July2016.
  14. ^Usmani, Sumayya."Beef chapli kebab with pomegranate chutney".BBC Radio 4.Archivedfrom the original on 10 April 2016.Retrieved25 July2016.
  15. ^Webb, Lois Sinaiko; Roten, Lindsay Grace (2009).The Multicultural Cookbook for Students.ABC-CLIO. p. 102.ISBN9780313375590.
  16. ^Agha, Bilal (25 March 2016)."Weekend grub: Could these chapli kebabs from Peshawar be the best in Pakistan?".Dawn.Archivedfrom the original on 13 August 2016.Retrieved25 July2016.
  17. ^Dupree, Louis (2014).Afghanistan.Princeton University Press. p. 231.ISBN9781400858910.
  18. ^Khaliq, Fazal (16 February 2012)."Comfort food: Keeping warm with kebabs".The Express Tribune.Archivedfrom the original on 19 July 2016.Retrieved25 July2016.
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