Introduction A Family Moment Turned Into a Flavorful Feast

Hello everyone i hope you all are good and enjoying your life in my city of Peshawar where food is not just nourishment but a form of celebration culture and love.

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Today I am shareing a very special dish which is not only close to my heart but also represent the true culinary soul of our region Chapli Kabab. This dish is a must have in every Peshawari home especially during festive occasions like Eid-ul-Adha When fresh meat is in abundance and family gather to cook together.

This time the kababs were made not by me but by some one even more skill my elder sister. Watching her prepare the kababs from scratch reminded me how traditional recipes are passed on like stories from one generation to another often without needing a cookbook.

So lets begin the journey of how these delicious Chapli Kababs came to life in our home kitchen right after Eid.

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Recipe of Peshawari Chapli Kabab Step by Step with Love

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Step 1: Preparing the Fresh Keema (Minced Meat)

Since we had fresh Eid meat available at home my sister started by selecting the best pieces of beef removing any excess fat and cutting them into small chunks. She then ground them into keema (mince) using a home meat grinder. this step is very important the freshness of the keema decides the juicines of the kababs.

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Step 2: Chopping the Veggies for Flavour

She then moved on to chopping vegetables. She finely chopped:

• 3 medium tomatoes
• 3 large onion
• A few cloves of garlic
• 2 to 3 green chilies

She made sure everything was cut very small so that it mixes well and does not break the kabab While frying. These vegies bring a fresh crunch and flavor to the kabab

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Step 3: The Spice Mix Where the Magic Happen

Now came the heart of the dish the masala mix. She added the following to a large mixing bowl:

• 1 tsp cumin seeds (slightly roast and crush)
• 1 tsp red chili flakes
• 1 tsp garam masala
• 2 tbsp **crush pomegranate seed **
• Salt to taste
• 1 cup corn flour or maize flour (for binding)
• A Pinch of baking soda

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Step 4: Mixing Everything Together

Now she add all the choped vegetable & ground meat into the masala bow
She mixed everything by hand kneading it just like a dough making sure the spices and vegetable were fully blende into the meat. she lets the mixture rest for 15 -20 minutes to allow the flavors to marinate.

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Step 5: Shaping and Frying the Kababs

After the resting time she took small handful of the mixture and shape them into flat round discs slightly thick. She gently place each one into a pan of medium hot oil and fried them until golden brown on both side.

The Crac kling sound of kabab in hot oil fill the kitchen with Mouth watering and everyone in the house start gathering Near the stove just from the smell

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Final Step: Ready to Eat and Enjoy!

After frying she place the kabab on a paper towel to removed extra oil . we served them hot with naan fresh salad lemon slice and cup of Peshawari green tea (Qahwa).

The taste was simply unforgetable crispy on the outside juicy and spicy on the insided just how true Peshawari Chapli Kabab should be

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A Dish with A Dish With a Story

Chapli Kabab is more than just foods for us. Its our identity our tradition and a dish that brings everyone to the table no matter what age.

In Peshawar its not unusual to find a kabab stall on every street. The sizzling sound the smoke the spice its part of our everyday life. But when its made at home especialy by someone you love it becomes even more special.

It reminded me how our culture is alive in our kitchens in the way we cut mix and cook. These are the stories we tell without word.

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Video of making

Type Less Smile More

"Khushbu se pehchaan hoti hai Chapli Kabab ki!"
(The aroma tells you Chapli Kabab is cooking!)

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Geographic Location on steematlas

Peshawar Khyber Pakhtunkhwa Pakistan

@ruthjoe @max-pro @shiftitamanna

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