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Chapli Kabab
The places to visit for this native
favorite is Nothia in Pekhawar Khaar, there are only two well known Kabab houses, very crowded and as usual the patties of the Kabab and bread is small, quiet typical of the city food
outlet, the portions become smaller and smaller as you reach further south.
The Nothia Kabab houses were very favourite of President Sekander Mirza and Ayub Khan of Pakistan;
both developed heart diseases later on. They used the PIA evening flight to
have their favorite kebab flown over for their dinner.
Bakhshi Pul, Takker,
Landi Kotal and Takht Bhayi
are the other spots well known for the best kebabs amongst the locals.
The recipes for Chapli Kabab commonly have a lot of fat content like Charbi (Animal Fat) and Eggs.
It also has a healthy portion of Coriander,
Ginger, Garlic, chili, Anardana, Powder sour grape (Ghoura Angure) and Zeera when mixed with onion and tomato.
Ingredients:
- Meat, half kilo Or two cups of fine minced meat low in fat.
- Two bulbs of fresh ginger, very fine cut.
- One bulbs of onion average small to medium size. Spanish onions
for those who do not like the pungent smell of cutting the bulb. It has
to be cut very fine.
- Zeera about one teaspoon.
- Coriander green leaves to be cut to small pieces about ten branches of the
fresh cut leaves with the stem. Crushed coriander seeds one tablespoon.
- 4 Tomato crushed and fine cut.
- Ghoura Angoor (Bitter Grape
powder) two spoon.
- Red and green chili two of each cut to fine pieces.
- Anardana crushed fine in a mortar (Chattu) 2 tablespoons.
- Garlic one medium size bulb cut to fine pieces.
Procedure:
- Mix all of the
above in wide container and mix 1 table spoon of fine Corn flour and two table
spoon of fine wheat flour. Add salt and water as needed to make a semi solid
ball. Cover it with the lid and refrigerate for 4 to six hours before cooking.
- Start the charcoal fire or the gas grill half an hour before cooking. Cover the
surface for cooking with a double layer of Aluminum foil. Perforate it with the
fine fork about a small perforation per square inch. Prepare medium size
Patties and smear both surface of the patties with a touch of olive oil to
prevent sticking and burning. Move the patties frequently and turn over when
cooked. Slow cooking range for the fire is advised,
well cooked or well done are every bodies favorite.
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