PAKISTANI CHAPLI KABOB

s04pakistanichaplikabab.jpg

I selected Pakistani cuisine and a recipe for Chapli Kabab. This recipe was from Sumayya Usmani’s, Summers Under the Tamarind Tree: Recipes and Memories from Pakistan, which was published in 2016 by Frances Lincoln Limited.

I picked Pakistani cuisine because I wanted to share my favorite flavors from my childhood. Some of my fondest memories are of cooking with my family. I wanted to analyze and explore the cuisine of Pakistan through a formal lens.

I chose the recipe “Chapli Kabab” because I wanted to try a recipe out of my comfort zone. I am used to making kababs with chicken. However, these were made with beef with ingredients I was not familiar with (i.e. pomegranate seeds).

This exhibit was created by Roha Hena (year 4, Biological Science)

KITCHEN#4 - BEEF, VEAL or LAMB
PAKISTANI CHAPLI KABOB
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