Chapli Kabab

This spicy meat patty is a Pashtun specialty made with a combination of minced beef or mutton. Chapli kabab's distinct flavor is derived from spices such as dried coriander and pomegranate seeds, green chilies, and mint. Its name is derived from the Pashto word chaprikh, which means flat, and while it is often said to have originated in Peshawar, it is now a favorite throughout Pakistan, Afghanistan, and India.

Originally made with beef in Peshawar, it is now also available with chicken and lamb. Chapli Kabab recipes have evolved over time, with regional spices being added. However, in Peshawar, Chapli Kababs are still made with minimal ingredients.

Chapli kababs are popular in Dhaka, Bangladesh. However, it is most popular during Eid-ul-Azha and Ramadan as part of iftar. Chapli Kabab is also available as street food in the Indian cities of Bhopal, Lucknow, Delhi, and Hyderabad, which have a higher Muslim population density. Traditionally, chapli kababs are served with yogurt sauce, salads, and naan bread.