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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 ...
Some of the popular Pashtun dishes, from left to right: 1. Mutton grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, South Asian and Middle Eastern cuisines.
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A typical bun kabab with ketchup and chutney. Pakistani snacks comprise food items that are quick to prepare, spicy, usually fried, [11] and eaten in the evening or morning with tea or with any one of the meals as a side dish. A given snack may be part of a local culture, and its preparation and popularity can vary from place to place.
Bun kebab (Urdu: بَن کباب) or anda shami (Urdu: انڈا شامی) is a sandwich that originated in Pakistan, [1] [2] but is now popular all throughout South Asia. Bun kebabs are a signature in Pakistani metro cities like Karachi and Lahore , but they can be found all over Pakistan. [ 3 ]
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Balochi cuisine is incomplete without meat. Most of the meat dishes are cooked on indirect heat with very limited spices to preserve the real taste, such as Sajji, Dampukht, Kadi Kebab etc. Another very traditional dish that is preserved from generations is called Tabaheg. It is a whole goat marinated with dried pomegranate and salt.
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