Peshawar is thought for its chapli kebabs. What higher manner to make use of your meat than to make juicy, tasty kebabs?
The big, flattened floor meat has a crunchy texture as a result of presence of coarsely grounded spices, and with a tomato gracing its centre, chapli kebabs function the lifetime of lunch tables. Some folks choose it eat it with naan, however it may be savoured by itself too. And we assure that you simply will not cease after consuming one in every of these kebabs, so ensure you put together ample for the whole household.
Different dishes from Khyber Pakhtunkhwa embrace Kabuli pulao and patta tikka.
Ali Hasnain, finding out culinary arts on the Faculty of Tourism and Lodge Administration (COTHM), Karachi, shared his easiest model of patta tikka that solely requires, liver, caul fats and salt. The liver is grilled whereas including the salt and rolling the caul fats.
This is the recipe for chapli kebabs:
- Oil for frying
- 1 egg, flippantly crushed
- 1 pound floor beef
- 1 tomato, finely chopped
- 1 purple onion, finely chopped
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped mint
- 2 teaspoons ginger-garlic paste
- 2 teaspoons coriander seeds, crushed
- 1 teaspoon salt
- ¾ teaspoon floor cumin
- ¾ teaspoon floor cayenne pepper
- 2 tomatoes, sliced into rounds
Pour a bit of oil right into a pan and scramble the eggs. Mix all elements into the minced meat together with the eggs. Combine by hand till effectively mixed. Form combination into patties and press a tomato slice into the centre of every patty. Deep fry and serve sizzling