The Chapli Kabab Story

Fry chapli kebab

The city of Peshawar has become almost synonymous with the food staple that it flaunts. It is an immense rarity that the thought of Chapli Kabab does not cross the mind during a conversation about the city. Kababs themselves have been around for centuries, with evidence of them being enjoyed as early as the 4th century BC in Persia. According to folklore, the Turkish and Persian troops liked to cook fresh meat over an open flame while it was wrapped around their blades. Soldiers who hunted for survival while traveling from place to place in search of conquests instantly swallowed the meat pieces after they had finished cooking in animal grease.

As such, Kababs were originally made from small pieces of meat skewered and cooked over an open flame. Over the centuries, Kababs have evolved to include a variety of meats, vegetables, and spices, which are now enjoyed around the world. The Chapli Kabab is one such totally Pakhtun variant of the traditional kabab, despite the fact that they were reportedly a major component of the Mughal meal.

The exact origins of Chapli Kabab are a bit murky, but it is believed to have originated in the late 19th century during the British Raj. The name Chapli Kabab comes from the Pashto word “chapli” or “chaprikh”, which means flat or patty-like. The dish was likely invented for the British soldiers who were stationed in what is now Khyber Pakhtunkhwa, and it would have been made with local ingredients that were readily available. The dish has since become a popular street food throughout the region, and it can now be found in restaurants, grocery stores, and even homes around the country. More so they have also become a popular food staple in Afghanistan, where they are sometimes referred to as sabbaba.

Chapli Kababs are traditionally made with ground beef and a blend of spices that give the kabab its unique flavor. The ground meat is mixed with chopped onions, tomatoes, garlic, ginger, coriander leaves, and spices such as cumin seeds, red chili powder, garam masala, and cardamom powder. Pomegranate seeds and dried coriander seeds are two components that are native to the region and are utilized in the creation of Chapli Kababs, giving them their distinctive flavor.

The mixture is then shaped into a flat patty and shallow-fried in a skillet with oil or ghee. The kababs are served hot with roti, naan, or even rice along with some chutney, and yogurt. In some places, Chapli Kababs are also grilled on a barbecue or cooked in an oven. The final product is exquisite to the palate, therefore the area and the original Chapli Kabab creators get the greatest praise for introducing this delectable regional delicacy to the rest of the globe.

Chapli Kababs are now being made with different types of meats such as lamb and chicken. The recipe remains the same, but the meat is substituted in place of the beef. The kababs are still shallow fried in a skillet with oil and served hot with roti along with the same assortment of sides. People continue to enjoy the delicacy with that very same enthusiasm even after giving it their very own twist. National Foods has now made it immensely easy for everyone to enjoy the delectable Chapli Kabab anytime anywhere with its Chapli Kabab Recipe Mix. Now you can enjoy authentic, spicy, and delicious Chapli Kababs at home without the extra hassle. Making traditional food that you’re craving for yourself, has never been this easy. Simply click here, order your Chapli Kabab Recipe Mix now, and get right down to cooking!