Chapli kebab

What is Chapli kebab?

Chapli kebab is a spiced meat patty, flattened and round, made from minced beef, mutton, or chicken. The mixture is combined with wheat flour, onions, tomatoes, eggs, green chillies, and a mix of herbs and spices such as coriander and cumin seeds. The patties are fried until aromatic and moist, with a spicy, savoury taste. They are usually served hot, garnished with chopped onions, tomatoes, and sometimes parsley, and often accompanied by chutneys or yoghurt.

Where does Chapli kebab come from?

Chapli kebab comes from Peshawar in Pakistan's Khyber Pakhtunkhwa province and is closely tied to Pashtun cooking. The dish's name may refer to its flat shape, from a Pashto word meaning 'flat', or from the Urdu word for sandal, likening its shape to a sandal sole. Grilled and skewered meats have a long history in the Indian subcontinent, with similar recipes recorded as far back as the 12th century.

How is Chapli kebab made?

To make chapli kebab, raw minced meat—beef, mutton, or chicken—is mixed with wheat flour, chopped onions, tomatoes, eggs, green chillies, and a blend of spices and herbs. The mixture may include coriander leaves, chili powder, ginger, cumin or coriander seeds, corn starch, salt, pepper, baking powder, and a splash of lemon or lime juice. The patties are shaped by hand and fried, traditionally in animal fat over a wood fire, though vegetable oil is also used.

How and when is Chapli kebab eaten?

Chapli kebab is eaten hot, often as part of lunch or dinner, or as a snack. It is commonly served with naan, rice dishes like Kabuli pulao, or inside a bun as a sandwich. Garnishes include onions, tomatoes, and parsley, with sides like chutney, salad, yoghurt, pickles, or nuts. In winter, it may be enjoyed with green tea such as kahwah, while cold drinks are preferred in summer. It is a popular offering to guests and a staple in kebab shops.

Kinds of Chapli kebab

While the classic chapli kebab uses beef or mutton, chicken is sometimes used as an alternative. The method of frying can vary: some use vegetable oil for health reasons, while others prefer the traditional use of lamb or cow fat for added flavour. The dish is now found in Afghan and Pakistani restaurants worldwide, and is also served in bun kebab form as a fast food.

What Chapli kebab means

Chapli kebab is a signature dish of Pashtun cuisine and a point of pride in Peshawar. It is widely available in kebab shops across Pakistan, Afghanistan, and regions of India with large Muslim populations. The dish is often served to guests as a gesture of hospitality and is now a familiar feature in South Asian restaurants globally.

Questions people ask about Chapli kebab

Good reading and sources

• BBC Radio 4 - Woman's Hour - Beef chapli kebab with pomegranate chutneyBBC, Article
• The Taste by Vir Sanghvi: From tandoori chicken to kebabs; the evolution of Indian cuisineHindustan Times, Article

• Chapli kebab on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data