Search results
Results From The WOW.Com Content Network
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of ...
Seekh kabab (beef/mutton/chicken) Shinwari tikka (roasted lamb) Shorwa (soup) Talbaar/Maidan, plain rice, with desi ghee and yogurt placed atop its center, is consumed in FATA, notably in Waziristan and in regions like Paktika, Khost, and Bannu and Hangu. Mantu (meat dumplings, usually served under a yogurt-based white sauce) Masteh (freshly ...
This page was last edited on 25 July 2016, at 13:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Kandahari Naan – Long, salty naan originating in Western Pakistan and commonly eaten with Peshawari Karahi or Chapli Kebab. Kulcha – This is a type of naan usually eaten with chickpeas and potatoes and mostly popular in urban centers of Punjab. Naan – In Urdu, the national language of Pakistan, the word Naan means bread.
Kebab (first introduced during Delhi Sultanate): [7] Tunde ke kabab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow) Bihari kebab (meat-chunks roasted in open flame) Kakori kebab (first prepared in Uttar Pradesh, India) Chapli kebab (first prepared by Pashtuns in the northwest frontier of India) Kalmi kebab; Seekh kebab
Typically, meat is either: boiled or roasted; marinated and barbecued in the form of tikka pieces placed on skewers in a grill; formed into different types of kebabs; cooked in large quantities in curries with mild spices; or prepared in a clay pot (e.g. handi gosht) – and eaten by hand with bread (e.g. Peshawari naan [82] or roti), which is ...
Pashtun cuisine is characterized by their own traditional dishes as well as some influence by outsiders. Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more often in their cuisine than any other culture in the region. Bannu Pulao, Kabuli palaw, Chappli Kebab, Mutton, are the most famous dishes. [34]
' cooked rice plus kebab ') is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of kabāb turki ( کباب ترکی , Persian variation of shawarma ), Tāskabāb ( تاسکباب , actually a stew), kabāb shāmi ( کباب شامی , cutlets). or Tābeh kabāb ...