'Chapli Kebab' - Alpana Habib | The Daily Star
12:00 AM, September 30, 2015 / LAST MODIFIED: 12:00 AM, September 30, 2015

Cook up

'Chapli Kebab' - Alpana Habib

Cookery shows on TV have become very popular in recent years in Bangladesh. We see many of them but few can match Alpana Habib's easy, delicious and healthy recipes. The culinary expert talked about one of the mouthwatering recipes that she cooked up for Eid-ul-Azha.

As she said, “I love cooking and I love to explore different recipes.”

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Food doesn't mean just something we consume; we need to make sure that food is tasty, juicy and satisfying.  Culinary experts should know how to cook up deshi food but also international cuisine."

“Chapli kebab is one of the popular kebab's of Peshawar, which is the largest city of Khyber Pakhtunkhwa in Pakistan. The word 'Chapli,' came from 'chappal' as the kebab has a sandal shape. The reason why 'chapli kebab' is so popular is because its unusual ingredients consist of baking soda and meat fat in a keema form. This kebab is such a delight, as it is moist, fuzzy and extremely juicy.”

"Here is a quick recipe of this delicious kebab that you can cook up for Eid-ul-Azha:
3 cups of beef keema
1 cup of beef fat
1.5 tsp of coarsely crushed coriander and cumin
0.25 cup of pomegranate seed
3 quarter cups of soyabean oil
3 eggs
0.5 cup of chopped onion
0.5 cup chopped coriander leaf
2tsp of dry roasted atta
2tsp of chopped green chili
2 chopped tomatoes
1tsp of red chilli powder
1tsp of garaam masala
1tsp of garlic
1tsp of ginger
1tsp of baking soda

Mix everything, except for the tomato. In a heavy heated skillet add oil and ghee. On low heat add the minced tomato and the mixture of keema and other ingredients into chappal shaped kebabs and fry them till they turn golden and crispy.”

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