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Chapli kabab is a traditional dish originating from the Pashtun cuisine of Pakistan and Afghanistan, particularly from the Khyber Pakhtunkhwa province and the regions bordering Afghanistan. The name "chapli" is derived from the Pashto word "chaprikh," which means "flat," reflecting the kabab's distinctive flattened shape. The history of chapli kabab is deeply intertwined with the cultural and culinary traditions of the Pashtun people. It is believed that the dish was developed as a way to utilize available ingredients, making use of ground meat mixed with a variety of spices and herbs. The kababs are typically made from minced beef or lamb, combined with onions, tomatoes, coriander, green chilies, and a unique blend of spices including coriander seeds, pomegranate seeds and Salt. The mixture is then formed into flat, round patties and fried until crispy on the outside. Ingredients: Beef Mince 1000gms Salt 2tsp Onion 1kg Maize Flour 100gms or 1cup Dry Pomegranate Seeds 1.5tbs Coriander Crushed 3tbs Red Chili Flakes 2tbs Tomato 1/2kg Green Chilies 2tbs Baking Soda 1/8tbs Ginger 1tbs Fat for frying Eggs 3

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