Chapli Kabab Recipes and Cooking Method

Introduction
Classic Beef Chapli Kabab is a beloved dish from the Pashtun cuisine, renowned for its rich flavors and unique texture. Originating from the Khyber Pakhtunkhwa province of Pakistan, these flat, round patties are packed with spices and herbs, making them a true delight for any meat lover. Perfectly crispy on the outside and juicy on the inside, Chapli Kababs are a testament to the region's rich culinary traditions.

The Origins of Chapli Kabab
Chapli Kabab, also known as Peshawari Kabab, has a storied history that dates back centuries. The name "Chapli" is derived from the Pashto word "chaprikh," which means flat, highlighting the shape of these delectable patties. Traditionally made with ground beef, Chapli Kabab is infused with a medley of spices, including coriander, cumin, and pomegranate seeds, giving it a distinct and memorable flavor.

Ingredients
To prepare Classic Beef Chapli Kabab, you will need the following ingredients:

For the Kababs:

500 grams of ground beef
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1 cup fresh coriander leaves, chopped
1 cup fresh mint leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon red chili flakes
1 teaspoon pomegranate seeds (anardana)
1 egg
2 tablespoons cornmeal (makai ka atta)
Salt to taste
Instructions
Step 1: Prepare the Mixture

Combine the ground beef, finely chopped onion, tomatoes, green chilies, ginger-garlic paste, fresh coriander leaves, and mint leaves in a large mixing bowl.
Add the ground coriander, cumin, garam masala, red chili flakes, pomegranate seeds, and salt to the mixture.
Mix in the egg and cornmeal. The egg helps bind the mixture, while the cornmeal adds a delightful texture to the kababs.
Mix all the ingredients thoroughly until well combined. For best results, let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Step 2: Shape the Kababs

After the resting period, take a small portion of the mixture and shape it into a flat, round patty. The size can vary according to your preference, but traditionally, Chapli Kababs are larger and flatter than regular patties.
Repeat the process until all the mixture is used up.
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