Chapli kebab is one of the most popular forms of kebabs in all of South-Asian region. Mixed together with a South Asian blend of spices, the meat is flattened into circles and then shallow-fried. It has an ideal crunchy texture, along with a tangy and nutty taste. It is full of aromas and delicious bursting flavors.
Kebabs have been a mainstay in South-Asia since medieval times; from the pre-Mughal coarse and chewy kebabs they evolved into a much softer and tender delicacy. It is believed that the Turkish and Persian soldiers enjoyed grilling fresh meat on the fire, while it hung wrapped on their swords. The meat chunks were then cooked in animal fat, and once prepared, were consumed immediately by soldiers who hunted for survival, while journeying land to land for conquests.
The word kebab is believed to have originated from the Arabic language; but the Persians, Turks, and central Asians also lay their claim to it. It literally means to fry, burn or cook on a skewer through grilling or even open fire cooking. Kebabs in the west are mostly served on a skewer, or doner kebab with a side of pilaf or Middle Eastern pita bread. Although the subcontinent has more than a dozen popular kebab recipes to offer – shami, boti, seekh, bihari, galavati; but all come just a close second to the amazing Peshawari chapli kebab.
The province formerly known as NWFP and the eastern region of Afghanistan, can proudly lay claim to this spicy flat meat patty; however, it stands as a favourite throughout Pakistan and India. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kebab. The Pakhtun recipe uses a perfect combination of meat and atta (wheat flour); thus this kebab, in particular, is lighter in taste.
It was called Chapli kebab, for its characteristic flat look. Several crowded streets in Pakistan, sell these flat minced patties like kebabs on a large scale. Even in India, kebabs are popularly sold in cities like Delhi and Lucknow. The ingredients used in the preparation of chapli kebabs are indigenous to Afghanistan, therefore the use of pomegranate seeds and dry coriander seeds, which makes the chapli kebab so unique in taste. The outcome is perfect on the palate and thus the region and the original chapli kebab makers deserve the highest grade on sharing this delicious local classic with the rest of the world.
We at Laree Adda bring you this extraordinary feast of the warriors. Ground chicken meat, mixed with our special himalayan herbs, adding a touch of the taste from the mountainous regions of South-Asia, to this delectable kebab recipe.