How to make Chapli Kebab

Why cooks start here

Chapli Kebab is cooked the way Peshawar cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Chapli Kebab hails from the bustling streets of Peshawar, where it is a staple of hearty meals and lively gatherings. This dish has been embraced by home cooks across Pakistan, each adding their own touch while preserving its essence. The recipe here reflects the home-cooked version, perfected through generations, where the salt is measured by instinct and the fat is seen as a friend, not a foe. Expect a bold, savory bite with each kebab, where ground beef mingles with the crunch of coriander seeds and the tang of pomegranate seeds. The tomato and onion add juiciness, while a touch of black pepper deepens the flavor. It's a dish meant for sharing, inviting everyone to savor its rich and spicy warmth.