Chapli kebab facts for kids
Lamb Chapli Kabab served at a Balti restaurant in Birmingham, UK
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| Alternative names | Peshawari Chapli Kabab |
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| Type | Kebab |
| Course | Appetiser, main course or side dish |
| Place of origin | Peshawar, Pakistan |
| Associated national cuisine | Pakistani, Afghan, Indian, Bangladeshi |
| Main ingredients | Minced beef, mutton, or chicken |
| Ingredients generally used | Various herbs and spices |
| Similar dishes | Burgers |
Chapli Kebab or Chapli Kabab is a tasty, flat, round patty made from ground meat. It's a type of kebab that comes from the Pashtun people. You can find it made with beef, mutton, or chicken.
This delicious dish first came from the northern parts of Pakistan. It is especially famous in Peshawar, the capital of Khyber Pakhtunkhwa province. The Chapli Kabab from Peshawar is usually made with beef. It's a very popular street food in many parts of South Asia. This includes countries like Pakistan, India, Afghanistan, and Bangladesh.
While it started with beef in Peshawar, you can now find Chapli Kababs made with chicken and lamb too. The recipe can change a bit depending on the region. Different places might add their own special spices. But in Peshawar, they often keep the recipe simple with just a few ingredients.
In India, Chapli Kabab is a popular street food in cities like Bhopal, Lucknow, Delhi, and Hyderabad. In Dhaka, Bangladesh, people enjoy Chapli Kababs a lot. They are especially popular during Eid-ul Azha and for iftar during ramadan.
Chapli Kababs are best served hot. You can eat them with naan bread or as a bun kebab.
What's in a Name?
The name chapli is thought to come from the Pashto word chaprikh or chapleet. These words mean "flat." This makes sense because the kebab is light, round, and flat.
Another idea is that the name comes from chappal. This is a local word for sandals. Some think the kebab's shape and size look like the front part of a sandal. Most people agree with the first idea, that Chapli is a short form of Chapleet.
Chapli Kababs are served in thousands of kebab shops across Pakistan and Afghanistan. These shops have also opened in many other cities. Today, you can find Chapli Kababs on menus in South Asian restaurants all over the world.
Making Chapli Kababs
Chapli Kababs are made from raw, seasoned ground meat. This meat can be either beef or lamb/mutton.
The main ingredients often include wheat flour and many different herbs and spices. These spices can be chili powder and coriander leaves. Smaller amounts of onions, tomatoes, eggs, and ginger are also added. Other ingredients might include coriander or cumin seeds, green chillies, corn starch, salt, and pepper. Sometimes, baking powder and citrus juice, like lime or lemon, are also used.
The kebabs can be fried in a shallow pan or deep-fried in vegetable oil. Some chefs fry them in lamb fat over wood fires. This gives the kebabs a special, natural flavor. However, some people avoid this method for health reasons.
How to Enjoy Chapli Kababs
Once cooked, Chapli Kababs are often garnished with parsley, chopped onions, and tomatoes. They are served with other tasty sides. These can include different chutney sauces, salad, yoghurt, or pickles.
Chapli Kababs are best when they are warm, moist, and spicy. They are a special dish in Pashtun cooking. People often serve them to guests. You can eat the kebab with bread like naan, or with rice dishes such as Kabuli pulao. They are also sometimes wrapped like fast food. In winter, people might drink green tea called kahwah with them. In summer, cold drinks are a popular choice.
