Peshawar is a city in Pakistan. And Peshawar is the capital of NWFP. The traditional Peshawari Kebab of Peshawar has been famous all over the world for centuries. And now the same kebab is also made at the hotel in my district and people like it very much.
There are also many types of Peshawari Kebabs. Some kebabs are made by mixing whole meat in a small saucepan.
And some of the Peshawari kebabs are very large in Sahaj that one or two people eat together.
Different chefs use different ingredients to make Peshawari Kebab.
Today I am going to share with you this traditional recipe of my area.
I have loved Peshawari kebabs and samosas since childhood.
Today I went to Shinwari Hotel for this special recipe.
Because the kebabs of this hotel are very popular in the whole area
Peshawari Kebab is called Peshawari because Peshawar is a city in NWFP. And this is the famous traditional dish of the city and which is now very popular in our area.
Peshawari Chappal Kebab is prepared in different styles and in different flavors.
#price
The price of this kebab varies in different hotels and the average price of a kebab is fifty rupees in Pakistani rupees.
Today I will share with you the recipe of Shinwari Hotel Chef.
That's what he told me, and that's what Syrian kebabs are made from.
Ingredients
The following ingredients are essential for making Shinwari Chappal Kebab.
- Beef
- Eggs
- cumin
- Coriander proven
- Salt
- Cayenne pepper
- tomato
- Corn flour
- Onions cut into small pieces.
- Green chilli
- Hot spice paste.
All of these ingredients are simple and easy to find in the store.
Also, goat or buffalo meat can be used even if it is not beef.
And fish meat can also be used.
the method of preparation
The recipe is very simple.
-
First make a piece of meat. And use a piece of a tree trunk to make a piece of meat.
This means that the price should not be made in the machine. -
After making the qima, finely chop the coriander, green chillies and all the other ingredients and mix it inside the qima.
And boil the egg, grind it and mix it inside the qima.
And make small round kebabs.
Heat oil and fry in it little by little.
And eat hot with tamarind sauce and wheat bread.
Let me tell you the truth here. I have made these chappal kebabs at home many times. But I have never felt the taste and delicacy in the kebabs of these hotels in my home-made kebabs.
I don't know why, but it is important that every chef has a taste in his hands and some people do not have a taste in their hands.
Regards
@yousafharoonkhan
175.867 SRY