Chapli Kebabs are a special winter treat

Chapli Kebabs are a special winter treat

Winter has started in our dear country and hot kebabs are considered the only way to break the cold. In every region of the world, kebabs are made with different names according to their culture and traditions. A Turkish resident in London, the capital of Britain. The most expensive and unique kebab in the world has been created with great skill.

He has named this famous Zamana Kebab as "Royal Kebab". The price of a plate of Kebab prepared with the best, nutritious and expensive ingredients is set at 925 British pounds, which is certainly shocking, but they say, "Shouq Dakoi Mul Nain". "It is said about Iran's Chalo Kebab that whoever has not eaten Chalo Kebab after going to Iran has not eaten anything.

Before the arrival of the Muslim conquerors, there was vegetarianism in the subcontinent.

Meat-eating started after the arrival of the Muslim conquerors. The cooks of the Mughal period used to prepare various types of dishes for the kings.

On special occasions, royal chefs add highly nutritious ingredients, nuts, dry fruits, saffron, pistachio and tasty and fragrant spices to decorate the royal table, Chapli Kebab prepared from buffalo meat similar to Tamiya Kebab, a warrior in the Mughal army. do

100 grams of buffalo meat contains 217 calories while protein is 26.1%. Buffalo meat contains 11.8% fat per gram. Many types of kebabs are also prepared in the homeland. But there is no difference in the taste of Khyber Pakhtunkhwa's Chapli Kebab. In winter, there is no answer to Chapli Kebabs in Namak Mandi, Hayatabad, Qasa Khwani, Chog Yadgar, Shaba Bazar, Nothia Road and Firdous Cinema Road in the capital Peshawar.

The admirable aroma of gin attracts passers-by.

Peshawar's Khabas in winter are incomplete without Chapli Kebab. After Peshawar, Takht Bai, Taru Jabba, Mayar in Mardan, Shankar and Rishkai in Swabi district. , Shehbaz Garhi and Kalu Khan's Chipli Kebab are your example.

It is not possible for one to go to these places and come back without eating kebab.

Chapli kebabs are eaten throughout the year, but with the arrival of the winter season, its demand increases manifold. It is a sign of its popularity in the province that heart disease patients or those who for some reason cannot eat large amounts of meat. Avoid.

In the winter season, they also make a little bad food. Khyber Pakhtunkhwa province, where the Pashtuns' hospitality ritual is known as Zarb al-Mishal, they treat their guests with small kebabs.

Don't have chappal kebabs in the guest's meal, this can only happen in places where chappal kebabs are not available.

Affluent families include Chapli Kebab as a traditional dish in the food of weddings and various functions. Nowadays, high official and private banquets are considered incomplete without Chapli Kebab.

Chapli Kebab is currently not limited to Khyber Pakhtunkhwa but now it is being liked all over the country.

In its preparation, ground meat of buffalo neck, thigh and arm is used. The finer the ground meat and onion, the better the kebab will be. On one hand, mincemeat is less used, and secondly, adding it does not shrink or break the kebab.

Apart from this, pomegranate seeds, dry coriander, ground hot spices, half-ground red chillies and tomatoes etc. are added.

Special order kebabs are made with muzsaq, i.e. beetroot, ginger, garlic, green onion, green coriander, spices, goat's brain and eggs, followed by cow or buffalo fat rendered in Pashto. It is said that it is fried in it.

Kebab makers consider fat to be a healthy ingredient of Chapli Kebab. They say that it is because of frying in fat that the kebab becomes more flavorful or spicy. Some people use it in their favorite cooking oil. are