I'm from Peshawar and have been having Chapli Kabab since forever Here are a few things that aren't correct in the video: - Chapli Kabab always has tomatoes in it, always - The onions need to be very finely chopped - No garam masala or cumin needs to go in, especially if you're going for the traditional flavor. Cilantro is also optional - That stuff they put on the kababs in the Mark Weins video is not beef tallow...that's beef bone marrow. That stuff elevates these kababs to another level Glad to see you making Chapli Kabab, regardless of the recipe Enjoy
Nice attempt at making Chapli Kebab! As a Pakistani wife who cooks it often, let me share a few tips to improve it. First, we use cornflour in the recipe. The onions and tomatoes should be finely chopped to blend well. Adding some fat, ideally bone marrow, gives the kebabs an extra burst of flavor. If bone marrow isn’t available, you can substitute with a bit of ajwain (carom seeds) for added taste. Keep these in mind, and you’ll have a more authentic and flavorful dish!
if bone marrow isn’t available you can substitute it with a partially cooked scrambled egg. Carom seeds definitely elevate the flavor of Chapli kababs regardless of the fact. Using gram flour is better than using cornflour. They are two very different textures and flavors ☺️ Love, Another Pakistani wife 🥰
I'm from Pakistan, and I loved this video! Anaar-dana (Dried Pomegranate seeds) provide amazing sweet/sour zing, you should incorporate it in your spice cabinet. i'd like to share a few stories about Chapli Kebabs from my area, might not apply to rest of the country: 1- There are always variants; My mom always adds tomatoes+green onions for example... and the shops in our area have this tradition of slapping a thin tomato slice to one side of the patty (decorative I guess), so do try out options. 2- Mint chutney and Naan are traditional. 3- In my area, kebabs are sold by the 'kilo', which is four kebabs, which would imply that one patty is around ~250 grams I guess, might help you in your measurement.
Would this usually also get served with something more like a raita? This looks amazing but something in the back of my head is screaming for some sort of a yogurt based sauce to go with it!
@@agabrielhegartygaby9203 You might like to check out Ethan's PK Chicken Karahi and Keema videos, as well as Mark Wiens playlist on Pakistani cuisine. Being on the border of Persian and Indian culinary influences means we get the benefit of both.
Raita is not part of Pashtun/Afghan cuisine. We have mint or fresh coriander (cilantro) chutney. They are yogurt based. Simply ground herb (mint or cilantro) and green chilies added to a bowl of yogurt with a pinch of salt. When yogurt is not available then crushed tomatoes are used instead. We don't have a huge variety of chutneys like Indians.
So glad to see Chapli Kabab get the Chlebowski breakdown. Learn so much from your channel, great to see a dish that I grew up with in Pakistan. Just wanted to highlight a few things, onions are always squeeze dried to get rid of onion water, this makes the kabab hold shape during cooking. Also the additional pieces added in the mark weins video were medallions of beef bone marrow, it wasnt beef tallow. Bone marrow is really sought after in this. Many good shops run out of bone marrow during the day. So if you go for a late lunch they would probably be out of it. Also the most commonly used flour is corn flour. And the commonly used chilli type is red chilli flakes. Scrambled egg is also used as an add on at times. Another dish to consider from the same region is beef seekh kabab, know as zafrani (saffron) seekh kababs and a pulao of chickpeas & raisins.
I am from Pakistan and absolutely love seeing chapli kabab. My family recipe added beef bone marrow in the beef mix instead of beef fat. Just buy some broth bones from the butcher and use a thin knife to cut out the marrow. It is also very tasty
I actually love that you burned the pitas and pivoted. The amount of times I’ve lost track of something that was cooking and let something burn is unreal, and it’s encouraging to see I’m not alone!
A Pakistani here, originally from a belt closer to home of these chapli kebabs. Loved this, its as authentic as you can get in a kitchen. Loved the idea of pickled onions. Also, you were on point about a yougurt dip, what we use is called min-chutni, made with green chilis (like serano), mint, and cilantro crushed and mixed in yougurt. Traditionally people eat it with Naan. And at the last, green tea (known as Qehwa) is a must to help with all those calories 😅
What I love about this channel is that you're just in the kitchen cooking. Mistakes and all. Makes it more relatable knowing even better cooks than myself aren't perfect and that it's ok
As a Pakistani, I approve, although some things need to be added. But, its the thought & effort you put into this video, that matters. Love this nonedited, realtime format of this video. Things to add next time: -egg -tomato -naan -yellow gram flour -green chillies -Raita
This looks fantastic, going to have to give this recipe a try. On the cilantro vs coriander thing - the proper name for the plant (leaves and seeds) is coriander (scientific name is Coriandrum sativum). Coriander came into English in the 14th Century from French (coriandre) which inherited it from Latin, which in turn came from Greek. Cilantro is the Spanish name for the plant (derived from the same Latin name coriandrum) and that name is used in the US because the herb is a staple in Mexican food, and the Spanish name for it ended up winning out over the English in the region.
Ethan! As a kindred chef that admires you and wants you to have nice things, I think what I have to say here is important! Don't give up on using a gas powered range to warm up and toast your pita bread! My family is Egyptian and this is the way. The trick of it is that you have to monitor the bread like a hawk. There's not really much idle time in the process. Turn the gas to a medium setting on the burner. You don't want there to be flames licking up over the edge of the bread, since you'll be using your bare hands to flip it. Plop the bread (Pita, tortilla, or similar) down directly on the grate, and flip flip flip it every couple of seconds. It'll likely be screaming hot, so you'll have to learn the trick of quickly snatching it and flicking it over until it's done. Nice and soft and just a little toasted. A tiny little bit of black is tasty, if you like it. If you're toasting several of them, put them into a round tray or dish just a little larger in diameter than the bread after you cook each one. Then the toasted pitas will all be stacked together and retain heat just before serving. Don't abandon the idea! I've never met an Egyptian who didn't toast their pita on a gas range.
Love you bro!! Finally a chef who uses dried Pomegranate seeds in Chappli kebabs! People always forget about those seeds. P.S.: also don't let the "traditional recipe" gate keeping comments discourage you from experimenting/modifying with any food recipe. Trust me, the recipes from the same region of Chappli Kebabs is more of a basic version of dishes traditionally. I usually teach those recipes to my friends and other people, but always put out a disclaimer that "this is a basic recipe I'm teaching you, feel free to modify it to your and your family's taste as much as you like" Cookings' about sharing our foods with one another in the wide world. Gate keeping "food traditions" is stupid (as long as you get the method correct that is!)
Hi Ethan. I’m a huge fan and always appreciate how hard you work. I’m from Pakistan and chapli kebab have always been a thing I wanted to perfect! After trying a bunch of recipes I finally found one recipe which is absolutely perfect and truly authentic!! You should give that a try I think you will see the difference. The recipe is by Kun Foods on RUclips (it’s in Urdu but the recipe is written in English). The only thing to change in that recipe is to use 700g of onions rather than 1kg. Hoping you see this and reply!
Chapli kababs are probably my favorite, and yeah, shout out to whoever recommended it to you because it does seem like a good match for you. I couldn't stop looking at the stove when you put the bread on and turned your back to it. But I do highly recommend it as a pita/flatbread heating method. only takes maybe a minute with fairly frequent flipping. I do it with Central Market tortillas as a makeshift chapati
This is the best dish from my country hands down.. Every time I visit my mom I ask her to cook chapli kabab and it is pure heavenly experience. Gotta say you did justice to it ❤️
This is freaking wild. Literally 2 weeks ago I was talking to someone on reddit and they recommended trying out this kabob and I have been obsessing over it since I saw what it was and how it was made. Sadly at this time of year I wont have the time to make it. Have to wait till the new year.
Thank you for sharing this recipe! Just a note that it’s pronounced Chap-li like the “tup” in Tupperware, and Pakistan with the same “a” sound in walk. Love that you’re comfortable with sharing recipes from other cultures and do so with authenticity. The pronunciations are a part of that!
The proper Pashto pronunciation is "chaplei", where 'ei' is the feminine marker, whicg doesn't exist in itger languages of Pakistan, but let's not complicate things. Let's allow people from different languages pronounce it the way they can.
@@standardpashtoyea exactly best response ever 👍. Like bro settle down...if you want to get technical this is actually an Afghan dish, since we all know 'Pakistan' is only 78 yrs old . But we're gonna let the nice RUclipsr enjoy his 'discovery'. And I'm pretty sure my Afghan grandparents from 1900s in Afghanistan ate Chaplee Kabab. Pakistan before 78 years ago was India, and Indians back then didn't even really eat meat to begin with.
@@a_leafPakistan isn't that old but Pakistan region had the culture before too that it has now , afghan culture wasn't limited to now a days Afghanistan it stretched to the current KPK too , same with Sindh it stretched from now Sindh till Rajisthan in India, we all know about Punjab but indian Punjabi can't say a Punjabi dish isn't Pakistani but indian as Pakistan is 78 years old Pakistani punjab is almost as old as indian Punjab , the word india is from Indus , current Pakistan.Pakistan is new but the region had these diverse culture from a long time.This might be an authentic afghan recipe but it has existed inside this Pakistani region from almost it's beginning.
@mudasirh120 thank you for your fruits of wisdom, I did not consider the region! You are right, the name might be new but the region still existed long time. So yes it is fascinating how despite the confusion we can still navigate the changes and source something's origin, together if we have solidarity I am learning is best!
Love it! I never drain my Chapli kebeb, I put straight onto the naan, you don’t want to loose any moisture. Also in the oil at the end frying a runny egg to put onto the kebab is 👌🏾
Oh hey, I recommended this! Been looking forward to this video ever since. Thank god you didn't miss out on the dried pomegranate seeds, I was afraid those might be tough to find. If you ever make it again, I'd suggest having an orange alongside. Its common-ish but my favourite side for a chapli kebab. Glad you liked it and keep up the incredible work! Ps. You might wanna try pulao too (A rice dish).
@@sevwareYes the type of citrus used in Peshawar for Chapli Kebabs is called ‘Narenj/Naranja’ (a.k.a bitter orange). It is basically a hybrid between a pomelo and a mandarin.
Perfect recipe no doubt it thanks for bringing this up, my mom and my wife been making these kebabs growling up, we use ground beef, dry correinder seeds crushed, cumin seeds crushed, pomegranate seeds, chopped tomatoes chopped onions and bit of fresh crushed ginger, 2 tsp of all purpose flour and mix well everything let it rest in fridge for an hour and fry them deep on medium heat.
You and Andy from Australia are my favourite non South Asians who make South Asian food on RUclips. You both do superbly well keeping things authentic and I can tell you both really love cooking and the South Asian cuisine when you indulge in it! Respect.
I highly appreciate his daring effort of making these kababs.I have never been able to make them as good as available at traditional restaurants in Peshawar.
Brilliant effort. As a Pakistani and chapal kebab fan i'd like to add that the authentic taste has a lot to do with fresh meat. Frozen meat cannot produce the same taste. But it was a great effort with available resources
Ethan this is a great effort ! ❤ 09:16 that are bone marrow chunks and not beef fat ! beef fat is where the kebab is fried only ! try adding bone marrow next time it will bring a different taste and overall better aroma with the kebab... with that it becomes the real authentic chapli kebab
Would love if you could possibly do a healthier meal prep beef stew / pot roast. With winter coming up I feel like a really flavorful beef stew with potatoes is a good macro friendly option!
I would have added a full onion, chopped finer and squeezed water out then added to mince. We usually use whole wheat or corn flour as the starch. Oh and we fry in beef tallow, the mark weins video had bone marrow added to the mix. Chilli flakes are also added. Cilantro leaves are mostly omitted. Served with naan not pita. Things to elevate: add an egg to the mince. The crunch will get better. Slap a thin slice of tomato on 1 side of the patty before frying. Use the cilantro to make green chutni with mint and yogurt instead of adding to the mince.
@blackkn1ght lol. No. Seekh kebab have different spices but onion are same. Seekh kebab have lesser onion because onions loose water and kebab fall from seekhs. Chapli kebab have loads of onion. And finely chopped. Look at any chapli kebab recipe from Pakistan.
As someone from Peshawar who moved abroad last year, I have been really looking for a good recipe to try it here. It has a cultural value too so didn't want to mess it up. Your video is the perfect first recipe. P.S; I really like this new channel of yours with minimal cuts and real-time cooking.
You did a great job making Peshawari Chapli Kabob where its origins are. Look good and must be wonderful in taste. I saw them never put powder red pepper or cumin and garam masala but only “red crushed pepper” not Kashmiri. Large chopped onion n tomatoes are just fine it’ll add to real flavour during cheering. Any flour if a hint is fine!
I had a Chapli kebab in Oman made by an afghan chef. He absolutely amazed me. He had actually added the marrow of the bone in the kebab and the taste was just amazing.
Nice crack at the recipe pal. Some improvements- mince the onions and run it through cheesecloth to drain the water. Also if you’re going to fry in tallow, better off just using 80/20 beef in the first instance, you’ll get a better texture and mouthfeel and as it renders you’ll build a pool of fat. In the weins video they were adding marrow not tallow - not my cup of tea but each to their own. Corn flour as a binder works best. You want to kneed it by hand to minimise all those floaty stray onions and to get it to bind properly (aware you’re only using the food process to save time but the warmth from the hand melts the fat to help it mix). Finally it’s eaten with naan and accompanied by mint and/or tomato based chutneys as well as limes which you can squeeze over them (acidity to cut through the fat). You’ll want to finish it off with green tea as a palate cleanser and to aid with digestion. My recipe: - 1kg beef mince 80/20 - 1 tbsp salt - 50g cornflour - 1/2 tbsp black pepper - 1/2 tbsp whole cumin seeds - 1 tsp carom seeds (ajwain) - 2 tbsp cumin powder - 3 tbsp coriander seeds - 1 tsp anardana - 1 tbsp chilli flakes (optional as you’ll add fresh chillies anyway) - 700 gram red onions (need to drain water from them) - 400 gram diced tomatoes - Green chillies to taste From a Pakistani and Chapli kebab aficionado!
The best part about this is that coriander seeds or powder reacts with beef and complements it in such a nice way which only gets more refined after a day of refrigeration so if you mix the mince and fry it the next day its even better. Also try with lamb and a tziki type sauce works great
U know what's crazy. Most desi body builders go away from pakistani food saying it's too unhealthy. It is very heartwarming to see a nondesi healthy guy enjoying pakistani food and not bashing it. Thank you sir. 👍
I like it that while cooking you do cleaning, washing and wiping and your kitchen is clean and there's no mess when you are done cooking. I too do exactly the same. PS: Chapli kebabs look delicious and authentic.
I am from Mardan KPK. There is a place called “Shankar” in Mardan. One of the best Chapli Kabab you can get. I will place Peshawari kabab second in the list the over decorate their kababs with nuts which isn’t my thing. I mean visit Pakistan someday and eat Shankar kabab from Mardan. You will never forget the taste. :)
Took a cooking class once on making pork vindaloo and also a Caribbean-Indian lamb curry - building the spice blends from scratch (no "curry" powder) would love a series about spices especially in South and East Asian cooking......Nice video this one I am going to make this....
Heyyuuu love from Pakistani...❤❤❤❤ I really loved your video a few tips I'll give you is that next time instead of using white onions use red onions because red onions In my opinion have a different flavor than the white onions ...another thing the most traditional way of making these kebab is to add a slice of tomato on top of the patty before frying it ...that honestly adds so much flavor anyway love your channel❤❤❤
Great to watch this video. My native town is Muzaffarabad Azad Kashmir. I travelled a lot through Pakistan and tasted Chapli kabab everywhere. But the one Chapli Kabab I ever liked was the one sold in my native city and always came-out better. The shawas always like round one inch thick flat bread. It was sold fresh with hot from the oven Tandori roti. No doubt there were always tomatoes and finely cut onion in it along with grounded dry red chili. Eggs with some corn flour were included in the recipe. It never felt like too spicy. Always juicy and aromatic. That made Usman Kabab famous and unforgettable.
I drew so much inspiration from you Nihari videos that my Pakistani family still talks about that time I cooked Nihari from scratch. I would be making these soon as well.
I watched your video for the first time. Thanks for making chapli kabab hope you liked it. Wanna share some tips for perfection but I saw lot of suggestion in your comment box specially regarding tomatoes and onion size. You are the first one who cooked in animal fats. Thumbs up❤
OMG I WAS JUST TALKING TO MY DAD TODAY AND HE TOLD ME ABOUT HIM HAVING CHAPLI KEBAB FROM "A1 CHAPLI KEBAB" IN KARACHI, PAKISTAN!!!!! Definitely making it soon. :'D Oh and US-based Pakistani here! Loved your references (identified a few: Food Fusion, Kun Foods) for this video.
I'm from Peshawar born and bred where this dish is from, and I'm really impressed with you making them for the first time, it looks really good and they didn't break and fall off which often happens to people making them for the first time 😀
I've been using Pom Molasses a lot recently. (Lebanese style) It gives a great contrast, zing and acidity to cut through fatty/sweet meat dishes. Light drizzle to finish
You did a wonderful cooking today. It was mouth watering even for watching. Just to add a little, the flour added is made from maze. You know the seeds of actual corn. The corn flour we usually say is found in the packs is not actually that flour that is used in making chapli kebab. And yes the onion are crushed more. However the method and recipe was awesome. As a recipe follower I recommend it too.
Absolutely loved your cooking here. Mouth watering stuff. I don't think there's a right or wrong recipe, we can say it's a varient. Do try following: 1- Binder: Most of us here use eggs. 2 - Side chutney/raita: Yogurt + salt + cumin seeds. Adds more flavor
Another great recipe Ethan! I will definitely try this! That said, even us Europeans don't measure anything small by the gram (I should have mentioned this earlier). Spices are always teaspoons or tablespoons, or fractions thereof - a pinch being the smallest one, which I feel is close to a 1/8 of a teespoon.
We in Pakistan have Minced Chicken Or Beef Paratha Loaded with Cheese & Tomato Sauce....They taste so good with pomegranate seeds...also use in the Pakora (Snacks Made with Gram Flour)
I went to a Pakistani restaurant here in the UK to buy chicken curry and I noticed they used flex coriander. I never dare to use the flex one as coriander has a really strong flever and test. But that chicken curry amazed me. I am thinking of using this one in my Curry next time. I always love their food. Thanks for sharing this recipe 🫶
Looks really appetizing, but next time, use Shan Chapli Kebab masala mix. It's easily available worldwide and is a great alternate for the excess spices. Just meat, diced onions, tomatoes, coriander and one packet of the masala.
Best way to toast pita, naan is toaster oven. Loved your handling of the recipe. Do try to make it with lightly toasted gram flour as binding agent. It will enhance its flavor.
assalam walaikum MashaALLAH ALLAH PAK blessed you and lots of prayers for you and your cooking is very nice MashaALLAH ❤❤❤❤lots of prayers for you from Pakistan ❤❤❤❤
If you add some(one third of keema amount or less) Cheakpea lentil powder (Beson) or blended soaked cheakpea in it, mix it and then soaked it in scrambled egg liquid then fry , We called it "Jali Kebab" in Bangladesh.. If you covered that with bread crumb(traditionally use rice flour) then fry then it is called "Shami kebab"..If you dont have enough keema, smashed boiled Potato can be added...Spices mix is your own secret in it...(any type of meat keema can be used but beef is the best one, if you dont have any spices then go with salt no problem)..Chapali kebab need dipping kebab sauce but you can eat jali kebab no need of sauce.... Love from Bangladesh .....................................................
I love how you take the liberty to add things that you happen to have or remove what's not because this is the essence of this Kebab; This specific kind of Kebab is usually more of a home made dish all over the middle east and central Asia, rather than a restaurant one. I think of it as a fun almost snack-like dinner after a long day of work with beef and whatever have available. It's also as diverse as Asia can be, for example Arabs and Turks usually eat this without the spicy parts but more aromatics added. I do think you made the patties pretty big though as I usually make them small enough to fit in a sandwich or to snack on alone!!
Chapli Kebab is very special, I ate it when I used to live in Pakistan long ago. The food is considered to be original to the Pashtun people that are found in Afghanistan and Northern Pakistan.
These are great, i love your style of cooking bro. i think that big onion chunks can be use but in orignal recipe i think it is actually bone marrow. but you can also use the oninons either way it will taste great. bone marrow in Pakistan is more preferred in chapli kabas.
its good to add little bit tomatoes and like someone said squeeze the onions also its bettter to grate onion inside of chopping them if you got bone marrow thats makes it truly authentic
Definitely making these. I have almost everything already (just using sumac rather than the pomegranate seeds). Would it make sense to toast those whole spices in the pan a bit before crushing them? Or would that be the wrong flavour?
in case of onions usually red onions are used and water is removed by pressing them or they are let to dry to remove water for a few hours. Also tomato seeds are removed so no access water remains
Chapli Kebab is a specialty dish, and not everyone can perfect it at home! I'm from Pakistan, living in Lahore, and even here, when I crave Chapli Kebabs, I think of traveling all the way to Peshawar or Khagan Bazaar, 550-650 km away, because they make the best ones. It’s worth the journey for their authentic flavor!
![Ziak - [ESSONNE HISTORY X] Grabba // Chassé Croisé (Prod. Lowonstage X Sam Tiba)](http://i.ytimg.com/vi/R9O0T0-HlWM/mqdefault.jpg)
I'm from Peshawar and have been having Chapli Kabab since forever
Here are a few things that aren't correct in the video:
- Chapli Kabab always has tomatoes in it, always
- The onions need to be very finely chopped
- No garam masala or cumin needs to go in, especially if you're going for the traditional flavor. Cilantro is also optional
- That stuff they put on the kababs in the Mark Weins video is not beef tallow...that's beef bone marrow. That stuff elevates these kababs to another level
Glad to see you making Chapli Kabab, regardless of the recipe
Enjoy
I also objected to the things you mentioned 😊. Ginger, garlic, chickpea flour and other spices are the non-Pashtun additions.
who asked bro
I did
It's okay it's his first time making it, and for a first time attempt this looks quite nice
Who else asked
Nice attempt at making Chapli Kebab! As a Pakistani wife who cooks it often, let me share a few tips to improve it. First, we use cornflour in the recipe. The onions and tomatoes should be finely chopped to blend well. Adding some fat, ideally bone marrow, gives the kebabs an extra burst of flavor. If bone marrow isn’t available, you can substitute with a bit of ajwain (carom seeds) for added taste. Keep these in mind, and you’ll have a more authentic and flavorful dish!
😮
if bone marrow isn’t available you can substitute it with a partially cooked scrambled egg. Carom seeds definitely elevate the flavor of Chapli kababs regardless of the fact.
Using gram flour is better than using cornflour. They are two very different textures and flavors ☺️
Love,
Another Pakistani wife 🥰
@@annumdastgir8092
you both are right.
love,
pakistani husband 😂😂
Praise the Prophet Mohammed PBUH while cooking n it'll taste awesome.
@@dani45212
Lol , your comments made me laugh.
Sometimes comments are more fun to read than watching videos.
I mostly enjoy reading comments.😁
I'm from Pakistan, and I loved this video! Anaar-dana (Dried Pomegranate seeds) provide amazing sweet/sour zing, you should incorporate it in your spice cabinet.
i'd like to share a few stories about Chapli Kebabs from my area, might not apply to rest of the country:
1- There are always variants; My mom always adds tomatoes+green onions for example... and the shops in our area have this tradition of slapping a thin tomato slice to one side of the patty (decorative I guess), so do try out options.
2- Mint chutney and Naan are traditional.
3- In my area, kebabs are sold by the 'kilo', which is four kebabs, which would imply that one patty is around ~250 grams I guess, might help you in your measurement.
This is so helpful thank you - we don't get enough from your part of the world!
Would this usually also get served with something more like a raita? This looks amazing but something in the back of my head is screaming for some sort of a yogurt based sauce to go with it!
@@draskuul Yes, Mint Chutney is mostly served 'diluted' in yogurt, so in essence, it's in 'raita' form.
@@agabrielhegartygaby9203 You might like to check out Ethan's PK Chicken Karahi and Keema videos, as well as Mark Wiens playlist on Pakistani cuisine. Being on the border of Persian and Indian culinary influences means we get the benefit of both.
Raita is not part of Pashtun/Afghan cuisine. We have mint or fresh coriander (cilantro) chutney. They are yogurt based. Simply ground herb (mint or cilantro) and green chilies added to a bowl of yogurt with a pinch of salt. When yogurt is not available then crushed tomatoes are used instead. We don't have a huge variety of chutneys like Indians.
So glad to see Chapli Kabab get the Chlebowski breakdown. Learn so much from your channel, great to see a dish that I grew up with in Pakistan. Just wanted to highlight a few things, onions are always squeeze dried to get rid of onion water, this makes the kabab hold shape during cooking. Also the additional pieces added in the mark weins video were medallions of beef bone marrow, it wasnt beef tallow. Bone marrow is really sought after in this. Many good shops run out of bone marrow during the day. So if you go for a late lunch they would probably be out of it. Also the most commonly used flour is corn flour. And the commonly used chilli type is red chilli flakes. Scrambled egg is also used as an add on at times. Another dish to consider from the same region is beef seekh kabab, know as zafrani (saffron) seekh kababs and a pulao of chickpeas & raisins.
Corn flour or corn starch? I love this dish ❤
@@amiali1373Usually they use egg for binding rather than corn starch or corn flour but yes different people have different style of making.
@@amiali1373corn flour not corn starch
@ thanks 😊
@@amiali1373We use flour
I am from Pakistan and absolutely love seeing chapli kabab.
My family recipe added beef bone marrow in the beef mix instead of beef fat. Just buy some broth bones from the butcher and use a thin knife to cut out the marrow. It is also very tasty
I actually love that you burned the pitas and pivoted. The amount of times I’ve lost track of something that was cooking and let something burn is unreal, and it’s encouraging to see I’m not alone!
It happens to all of us!
I was shouting at the TV at that point.
A Pakistani here, originally from a belt closer to home of these chapli kebabs. Loved this, its as authentic as you can get in a kitchen. Loved the idea of pickled onions. Also, you were on point about a yougurt dip, what we use is called min-chutni, made with green chilis (like serano), mint, and cilantro crushed and mixed in yougurt. Traditionally people eat it with Naan. And at the last, green tea (known as Qehwa) is a must to help with all those calories 😅
What I love about this channel is that you're just in the kitchen cooking. Mistakes and all. Makes it more relatable knowing even better cooks than myself aren't perfect and that it's ok
As a Pakistani, I approve, although some things need to be added. But, its the thought & effort you put into this video, that matters. Love this nonedited, realtime format of this video.
Things to add next time:
-egg
-tomato
-naan
-yellow gram flour
-green chillies
-Raita
Not everyone adds eggs
This looks fantastic, going to have to give this recipe a try.
On the cilantro vs coriander thing - the proper name for the plant (leaves and seeds) is coriander (scientific name is Coriandrum sativum). Coriander came into English in the 14th Century from French (coriandre) which inherited it from Latin, which in turn came from Greek. Cilantro is the Spanish name for the plant (derived from the same Latin name coriandrum) and that name is used in the US because the herb is a staple in Mexican food, and the Spanish name for it ended up winning out over the English in the region.
Hey! Since it's winter, maybe you can look into the following Pakistani dishes!
- Chicken Haleem
- Beef Nihari
- Mutton Yakhni Pulao
- Fried Fish
:D
Nihari, Haleem and Pulao are in my top 3 foods of all time.
Ethan already has videos on Pakistani Beef Nihari and Chicken Karahi on his other channel
Agree that Beef or Chicken Haleem would be a great video… as it kind of serves as a Pakistani equivalent to American Chilli
All four of them are Indian bro, fried fish can be anything but first three are Indian
@@QamruddinKhan-hf4dn hinduoun are vegetarian
Ethan!
As a kindred chef that admires you and wants you to have nice things, I think what I have to say here is important!
Don't give up on using a gas powered range to warm up and toast your pita bread! My family is Egyptian and this is the way. The trick of it is that you have to monitor the bread like a hawk. There's not really much idle time in the process. Turn the gas to a medium setting on the burner. You don't want there to be flames licking up over the edge of the bread, since you'll be using your bare hands to flip it. Plop the bread (Pita, tortilla, or similar) down directly on the grate, and flip flip flip it every couple of seconds. It'll likely be screaming hot, so you'll have to learn the trick of quickly snatching it and flicking it over until it's done. Nice and soft and just a little toasted. A tiny little bit of black is tasty, if you like it. If you're toasting several of them, put them into a round tray or dish just a little larger in diameter than the bread after you cook each one. Then the toasted pitas will all be stacked together and retain heat just before serving.
Don't abandon the idea! I've never met an Egyptian who didn't toast their pita on a gas range.
We do naan the same way.
-A Pakistani.
Love you bro!!
Finally a chef who uses dried Pomegranate seeds in Chappli kebabs!
People always forget about those seeds.
P.S.: also don't let the "traditional recipe" gate keeping comments discourage you from experimenting/modifying with any food recipe.
Trust me, the recipes from the same region of Chappli Kebabs is more of a basic version of dishes traditionally. I usually teach those recipes to my friends and other people, but always put out a disclaimer that "this is a basic recipe I'm teaching you, feel free to modify it to your and your family's taste as much as you like"
Cookings' about sharing our foods with one another in the wide world. Gate keeping "food traditions" is stupid (as long as you get the method correct that is!)
Hi Ethan. I’m a huge fan and always appreciate how hard you work.
I’m from Pakistan and chapli kebab have always been a thing I wanted to perfect!
After trying a bunch of recipes I finally found one recipe which is absolutely perfect and truly authentic!! You should give that a try I think you will see the difference.
The recipe is by Kun Foods on RUclips (it’s in Urdu but the recipe is written in English). The only thing to change in that recipe is to use 700g of onions rather than 1kg.
Hoping you see this and reply!
As a chapli kabab expert from peshawar, I'm glad to see " well respected" & balanced ingredients added. You know the art man! ❤❤
Chapli kababs are probably my favorite, and yeah, shout out to whoever recommended it to you because it does seem like a good match for you.
I couldn't stop looking at the stove when you put the bread on and turned your back to it. But I do highly recommend it as a pita/flatbread heating method. only takes maybe a minute with fairly frequent flipping. I do it with Central Market tortillas as a makeshift chapati
This is the best dish from my country hands down.. Every time I visit my mom I ask her to cook chapli kabab and it is pure heavenly experience. Gotta say you did justice to it ❤️
This is freaking wild.
Literally 2 weeks ago I was talking to someone on reddit and they recommended trying out this kabob and I have been obsessing over it since I saw what it was and how it was made.
Sadly at this time of year I wont have the time to make it. Have to wait till the new year.
you can try looking for a local afghan or pakistani restaurant and they most likeley will have it!
Stumbed onto your video which came as such aromatic surprise, good to see Chapli kebab coming out of your kitchen Chef!
The way you ate those kebaabs made it so tempting that I want to find it so badly!!!
YES CHAPLI KABOB. Started following your channels after the excellent Pakistani Chicken Karahi and Nihari videos.
Thank you for sharing this recipe! Just a note that it’s pronounced Chap-li like the “tup” in Tupperware, and Pakistan with the same “a” sound in walk. Love that you’re comfortable with sharing recipes from other cultures and do so with authenticity. The pronunciations are a part of that!
The proper Pashto pronunciation is "chaplei", where 'ei' is the feminine marker, whicg doesn't exist in itger languages of Pakistan, but let's not complicate things. Let's allow people from different languages pronounce it the way they can.
@@standardpashtoyea exactly best response ever 👍.
Like bro settle down...if you want to get technical this is actually an Afghan dish, since we all know 'Pakistan' is only 78 yrs old .
But we're gonna let the nice RUclipsr enjoy his 'discovery'.
And I'm pretty sure my Afghan grandparents from 1900s in Afghanistan ate Chaplee Kabab.
Pakistan before 78 years ago was India, and Indians back then didn't even really eat meat to begin with.
@@a_leafPakistan isn't that old but Pakistan region had the culture before too that it has now , afghan culture wasn't limited to now a days Afghanistan it stretched to the current KPK too , same with Sindh it stretched from now Sindh till Rajisthan in India, we all know about Punjab but indian Punjabi can't say a Punjabi dish isn't Pakistani but indian as Pakistan is 78 years old Pakistani punjab is almost as old as indian Punjab , the word india is from Indus , current Pakistan.Pakistan is new but the region had these diverse culture from a long time.This might be an authentic afghan recipe but it has existed inside this Pakistani region from almost it's beginning.
@mudasirh120 thank you for your fruits of wisdom, I did not consider the region! You are right, the name might be new but the region still existed long time. So yes it is fascinating how despite the confusion we can still navigate the changes and source something's origin, together if we have solidarity I am learning is best!
Love it! I never drain my Chapli kebeb, I put straight onto the naan, you don’t want to loose any moisture. Also in the oil at the end frying a runny egg to put onto the kebab is 👌🏾
Oh hey, I recommended this! Been looking forward to this video ever since. Thank god you didn't miss out on the dried pomegranate seeds, I was afraid those might be tough to find.
If you ever make it again, I'd suggest having an orange alongside. Its common-ish but my favourite side for a chapli kebab.
Glad you liked it and keep up the incredible work!
Ps. You might wanna try pulao too (A rice dish).
Thanks for the suggestion!
I saw your recommendation on the Chicken Curry Katsu video!!! Looks amazing!
I kept thinking "lemon/lime is good, but this sounds to me like orange would go so much better"!
@@sevwareYes the type of citrus used in Peshawar for Chapli Kebabs is called ‘Narenj/Naranja’ (a.k.a bitter orange). It is basically a hybrid between a pomelo and a mandarin.
@@green_fox12that's just green lime though
Perfect recipe no doubt it thanks for bringing this up, my mom and my wife been making these kebabs growling up, we use ground beef, dry correinder seeds crushed, cumin seeds crushed, pomegranate seeds, chopped tomatoes chopped onions and bit of fresh crushed ginger, 2 tsp of all purpose flour and mix well everything let it rest in fridge for an hour and fry them deep on medium heat.
You and Andy from Australia are my favourite non South Asians who make South Asian food on RUclips. You both do superbly well keeping things authentic and I can tell you both really love cooking and the South Asian cuisine when you indulge in it! Respect.
I am from Pakistan it’s so good to see making chapli kabab you should also try beaf nihari it’s also one of the amazing Pakistani dish 🌺
No one likes to look at diarrhea or get one 😂. Relax!!
@@VolksStokes yeah cow dunk eaters cry more😂
@@VolksStokes u relax!! I can feel your anger🥵 so take Bernal🤕 May rest come😴
@@VolksStokes poopjeet spotted
I keep Coriander seeds in a pepper grinder. Fresh ground coriander seed is delicious on poultry, fish and is great in sauces and brines
How have I never thought of that? I will do that immediately with an old pepper grinder I have!
Thank you!
He,he, enjoyed watching you devour these kebab, I’m Pakistani but you’ve inspired me to try this recipe
Very Good actually quite close to the actual thing. You have definitely done your research. Thank you for sharing our Traditional Cuisine.
I highly appreciate his daring effort of making these kababs.I have never been able to make them as good as available at traditional restaurants in Peshawar.
Brilliant effort. As a Pakistani and chapal kebab fan i'd like to add that the authentic taste has a lot to do with fresh meat. Frozen meat cannot produce the same taste. But it was a great effort with available resources
Ethan this is a great effort ! ❤ 09:16 that are bone marrow chunks and not beef fat ! beef fat is where the kebab is fried only ! try adding bone marrow next time it will bring a different taste and overall better aroma with the kebab... with that it becomes the real authentic chapli kebab
Would love if you could possibly do a healthier meal prep beef stew / pot roast. With winter coming up I feel like a really flavorful beef stew with potatoes is a good macro friendly option!
I would have added a full onion, chopped finer and squeezed water out then added to mince.
We usually use whole wheat or corn flour as the starch.
Oh and we fry in beef tallow, the mark weins video had bone marrow added to the mix. Chilli flakes are also added. Cilantro leaves are mostly omitted. Served with naan not pita.
Things to elevate: add an egg to the mince. The crunch will get better. Slap a thin slice of tomato on 1 side of the patty before frying. Use the cilantro to make green chutni with mint and yogurt instead of adding to the mince.
That's more of a seeks kebab. Most Chaplin kebab have thicker onions.
@blackkn1ght lol. No. Seekh kebab have different spices but onion are same. Seekh kebab have lesser onion because onions loose water and kebab fall from seekhs. Chapli kebab have loads of onion. And finely chopped. Look at any chapli kebab recipe from Pakistan.
As someone from Peshawar who moved abroad last year, I have been really looking for a good recipe to try it here. It has a cultural value too so didn't want to mess it up. Your video is the perfect first recipe.
P.S; I really like this new channel of yours with minimal cuts and real-time cooking.
Peshawar Rules! Masha-ALLAH
Chapli experts and more other delicious ❤️🥘❤️
Sajji etc
You did a great job making Peshawari Chapli Kabob where its origins are. Look good and must be wonderful in taste. I saw them never put powder red pepper or cumin and garam masala but only “red crushed pepper” not Kashmiri. Large chopped onion n tomatoes are just fine it’ll add to real flavour during cheering. Any flour if a hint is fine!
Cook well w/ Ethan has immediately become my favourite cooking channel
I had a Chapli kebab in Oman made by an afghan chef. He absolutely amazed me. He had actually added the marrow of the bone in the kebab and the taste was just amazing.
Yumm. Your videos are soo satisfying to watch. I would love to see you try an update if you try this with tomatoes and no garam masala.
Nice crack at the recipe pal. Some improvements- mince the onions and run it through cheesecloth to drain the water. Also if you’re going to fry in tallow, better off just using 80/20 beef in the first instance, you’ll get a better texture and mouthfeel and as it renders you’ll build a pool of fat. In the weins video they were adding marrow not tallow - not my cup of tea but each to their own. Corn flour as a binder works best. You want to kneed it by hand to minimise all those floaty stray onions and to get it to bind properly (aware you’re only using the food process to save time but the warmth from the hand melts the fat to help it mix). Finally it’s eaten with naan and accompanied by mint and/or tomato based chutneys as well as limes which you can squeeze over them (acidity to cut through the fat). You’ll want to finish it off with green tea as a palate cleanser and to aid with digestion.
My recipe:
- 1kg beef mince 80/20
- 1 tbsp salt
- 50g cornflour
- 1/2 tbsp black pepper
- 1/2 tbsp whole cumin seeds
- 1 tsp carom seeds (ajwain)
- 2 tbsp cumin powder
- 3 tbsp coriander seeds
- 1 tsp anardana
- 1 tbsp chilli flakes (optional as you’ll add fresh chillies anyway)
- 700 gram red onions (need to drain water from them)
- 400 gram diced tomatoes
- Green chillies to taste
From a Pakistani and Chapli kebab aficionado!
Are the diced -onions- tomatoes part of the salad that goes along with the kebab or does it go in the meat mixture before cooking?
@@SlackwareNVM The finely diced or minced onions are for the meat mixture.
@@fahdimtiaz7523 Oh, tomatoes is what I meant. My bad.
@@SlackwareNVM The diced tomatoes also go into the meat mix in most recipes.
@@SlackwareNVMI’ve often seen a round slice of tomato on stuck one side of the kebab, but not in the kebab.
The best part about this is that coriander seeds or powder reacts with beef and complements it in such a nice way which only gets more refined after a day of refrigeration so if you mix the mince and fry it the next day its even better. Also try with lamb and a tziki type sauce works great
Nice to see that world has began to taste and appreciate Pakistani cuisine. 😊
M from Pakistan..and you cooked it perfect..you come Pakistan here food is v famous in the world..try other food dishes too
U know what's crazy. Most desi body builders go away from pakistani food saying it's too unhealthy. It is very heartwarming to see a nondesi healthy guy enjoying pakistani food and not bashing it. Thank you sir. 👍
I like it that while cooking you do cleaning, washing and wiping and your kitchen is clean and there's no mess when you are done cooking. I too do exactly the same.
PS: Chapli kebabs look delicious and authentic.
I am from Mardan KPK. There is a place called “Shankar” in Mardan. One of the best Chapli Kabab you can get. I will place Peshawari kabab second in the list the over decorate their kababs with nuts which isn’t my thing. I mean visit Pakistan someday and eat Shankar kabab from Mardan. You will never forget the taste. :)
pasa marha da khwarhlo nade sama ghata ee ghata😂😂😂
Took a cooking class once on making pork vindaloo and also a Caribbean-Indian lamb curry - building the spice blends from scratch (no "curry" powder) would love a series about spices especially in South and East Asian cooking......Nice video this one I am going to make this....
When I start cooking n eating first i read Bissmillah completey really it becomes so tasty n flavorful !
I am from Peshawar And its the Local and most beautiful dish ever we have to our guests ❤
I love to read all the comments from Pakistani viewers chiming in with their tips on making this dish 😊
Heyyuuu love from Pakistani...❤❤❤❤ I really loved your video a few tips I'll give you is that next time instead of using white onions use red onions because red onions In my opinion have a different flavor than the white onions ...another thing the most traditional way of making these kebab is to add a slice of tomato on top of the patty before frying it ...that honestly adds so much flavor anyway love your channel❤❤❤
Relax! Ya hindi
Great to watch this video.
My native town is Muzaffarabad Azad Kashmir. I travelled a lot through Pakistan and tasted Chapli kabab everywhere. But the one Chapli Kabab I ever liked was the one sold in my native city and always came-out better. The shawas always like round one inch thick flat bread. It was sold fresh with hot from the oven Tandori roti. No doubt there were always tomatoes and finely cut onion in it along with grounded dry red chili. Eggs with some corn flour were included in the recipe. It never felt like too spicy. Always juicy and aromatic. That made Usman Kabab famous and unforgettable.
I drew so much inspiration from you Nihari videos that my Pakistani family still talks about that time I cooked Nihari from scratch. I would be making these soon as well.
I watched your video for the first time. Thanks for making chapli kabab hope you liked it. Wanna share some tips for perfection but I saw lot of suggestion in your comment box specially regarding tomatoes and onion size. You are the first one who cooked in animal fats. Thumbs up❤
OMG I WAS JUST TALKING TO MY DAD TODAY AND HE TOLD ME ABOUT HIM HAVING CHAPLI KEBAB FROM "A1 CHAPLI KEBAB" IN KARACHI, PAKISTAN!!!!! Definitely making it soon. :'D
Oh and US-based Pakistani here! Loved your references (identified a few: Food Fusion, Kun Foods) for this video.
A1 Chapli kebab shah faisal colony???
Oh wow what a coincedence i just had finish chapli kababs in my dinner well..iam from pakistan and nice to watch gora making our national recipe ❤
The color looks really good, I would eat these regardless of the perfect ingredient. You did a good job, Mashallah, keep it up!
Thank you for this wonderful recipe!
I'm from Peshawar born and bred where this dish is from, and I'm really impressed with you making them for the first time, it looks really good and they didn't break and fall off which often happens to people making them for the first time 😀
I've been using Pom Molasses a lot recently. (Lebanese style)
It gives a great contrast, zing and acidity to cut through fatty/sweet meat dishes.
Light drizzle to finish
Oh so it is Pom molasses, I don't have my specs on so i thought what the hell is p rn molasses? 😂😂
You did a wonderful cooking today. It was mouth watering even for watching. Just to add a little, the flour added is made from maze. You know the seeds of actual corn. The corn flour we usually say is found in the packs is not actually that flour that is used in making chapli kebab. And yes the onion are crushed more. However the method and recipe was awesome. As a recipe follower I recommend it too.
Glad to see a recipie from my country.
Absolutely loved your cooking here. Mouth watering stuff. I don't think there's a right or wrong recipe, we can say it's a varient.
Do try following:
1- Binder: Most of us here use eggs.
2 - Side chutney/raita: Yogurt + salt + cumin seeds. Adds more flavor
Another great recipe Ethan! I will definitely try this!
That said, even us Europeans don't measure anything small by the gram (I should have mentioned this earlier). Spices are always teaspoons or tablespoons, or fractions thereof - a pinch being the smallest one, which I feel is close to a 1/8 of a teespoon.
Great video. Always loved eating these when i visit back home. Thank you for highlighting this flavorful dish.
The dried pomegranate seed is a great addition to Aloo Parathas (parathas stuffed with spiced potatoe mixture)
We in Pakistan have Minced Chicken Or Beef Paratha Loaded with Cheese & Tomato Sauce....They taste so good with pomegranate seeds...also use in the Pakora (Snacks Made with Gram Flour)
Being Pakistani, felt great to see that chapli kebab are in good hands .Love from Pakistan 👏👏❤❤🇵🇰🇵🇰
its afghan
Cant wait to try this since i grew my own corriander seeds.
Love from Pakistan for respecting our dish. We consume this dish quiet often and we have expert cooks here.
Not sure if you have one already, but you may wanna slap an ND filter on that camera lens to help with the blown-out highlights. Awesome video!
Is tastes so good . Cooking it in the oven makes it taste much better and it's really healthy and nutritious.
I went to a Pakistani restaurant here in the UK to buy chicken curry and I noticed they used flex coriander. I never dare to use the flex one as coriander has a really strong flever and test. But that chicken curry amazed me. I am thinking of using this one in my Curry next time. I always love their food. Thanks for sharing this recipe 🫶
Looks really appetizing, but next time, use Shan Chapli Kebab masala mix. It's easily available worldwide and is a great alternate for the excess spices. Just meat, diced onions, tomatoes, coriander and one packet of the masala.
Nice Job, Surprised to see a Western Guy making the Eastern recipe perfectly Good Work hope that you have enjoyed it. (Love from Pakistan).
Respect from Pakistan🇵🇰
Use chunks of bone marrow it’s traditional, healthy and tastes great
Best way to toast pita, naan is toaster oven.
Loved your handling of the recipe. Do try to make it with lightly toasted gram flour as binding agent. It will enhance its flavor.
One Quick tip make your onion a little more diced means smaller more lke ground beef
That’s mouth watering. Can’t wait to try.
assalam walaikum MashaALLAH ALLAH PAK blessed you and lots of prayers for you and your cooking is very nice MashaALLAH ❤❤❤❤lots of prayers for you from Pakistan ❤❤❤❤
If you add some(one third of keema amount or less) Cheakpea lentil powder (Beson) or blended soaked cheakpea in it, mix it and then soaked it in scrambled egg liquid then fry , We called it "Jali Kebab" in Bangladesh.. If you covered that with bread crumb(traditionally use rice flour) then fry then it is called "Shami kebab"..If you dont have enough keema, smashed boiled Potato can be added...Spices mix is your own secret in it...(any type of meat keema can be used but beef is the best one, if you dont have any spices then go with salt no problem)..Chapali kebab need dipping kebab sauce but you can eat jali kebab no need of sauce....
Love from Bangladesh .....................................................
Hi I really like your recipe I wish I can try your chapli kababs
2024: alkaline water with lemon
2025: extra lean ground beef fried in tallow
😂
Tried this tonight. Absolutely smashing! ❤
Congratulations you have made really good chapli kababs. As a Pakistani I can say these are really good.
I love how you take the liberty to add things that you happen to have or remove what's not because this is the essence of this Kebab; This specific kind of Kebab is usually more of a home made dish all over the middle east and central Asia, rather than a restaurant one. I think of it as a fun almost snack-like dinner after a long day of work with beef and whatever have available. It's also as diverse as Asia can be, for example Arabs and Turks usually eat this without the spicy parts but more aromatics added. I do think you made the patties pretty big though as I usually make them small enough to fit in a sandwich or to snack on alone!!
Saved this video; definitely will be needing this.
Anything to do with pita and yogurt and seasoned meat is just pure heaven.
Chapli Kebab is very special, I ate it when I used to live in Pakistan long ago.
The food is considered to be original to the Pashtun people that are found in Afghanistan and Northern Pakistan.
These are great, i love your style of cooking bro. i think that big onion chunks can be use but in orignal recipe i think it is actually bone marrow. but you can also use the oninons either way it will taste great. bone marrow in Pakistan is more preferred in chapli kabas.
Hi...ty for showing....just an advice... when u fry them....just spoon up those onions on kabab or remove them as they r burning,,,,,
Chopped tomatoes and green chilli are a must in the traditional recipe.
its good to add little bit tomatoes and like someone said squeeze the onions also its bettter to grate onion inside of chopping them if you got bone marrow thats makes it truly authentic
Definitely making these. I have almost everything already (just using sumac rather than the pomegranate seeds).
Would it make sense to toast those whole spices in the pan a bit before crushing them? Or would that be the wrong flavour?
Since the spice mix is coarse and you end up shallow frying them, toasting them first probably isn't necessary but feel free if you want!
Coarse corn flower makes it even more crunchy
in case of onions usually red onions are used and water is removed by pressing them or they are let to dry to remove water for a few hours. Also tomato seeds are removed so no access water remains
Chapli Kebab is a specialty dish, and not everyone can perfect it at home! I'm from Pakistan, living in Lahore, and even here, when I crave Chapli Kebabs, I think of traveling all the way to Peshawar or Khagan Bazaar, 550-650 km away, because they make the best ones. It’s worth the journey for their authentic flavor!
Looks delicious
Love your channel - thank you for the great videos.