Kashmiri Kebab

Kofta Kebab with naan. Afghan kebab is most often found in restaurants and outdoor vendor stalls. The m ost widely used meat is lamb. Recipes differ with every restaurant. Afghan kebab is served with naan, rarely rice and customers have the option to sprinkle suma c or ghora, dried ground sour grapes, on their kebab. The quality of kebab is so lely dependent on the quality of the meat. Pieces of fat from the sheep's tail ( jijeq) are usually added with the lamb skewers to add extra flavor. Other popular kebabs include the lamb chop, ribs, kofta (ground beef) and chicke n; all of which are found in better restaurants. Chapli kebab, a specialty of Eastern Afghanistan, a patty made from beef mince, and is one of the most popular barbecue meals in both Pakistan and Afghanistan. The word Chapli comes from the Pashto word Chaprikh which means flat. It is prep ared flat and round, and served with naan. The original recipe of chapli kebab d ictates a half meat (or less), half flour mixture, which renders it lighter in t aste, and less expensive.