In the almost two years of my blog's existence, I have not yet shared any of my favourite recipes! Today, I'm planning to change that. One of my favourite things to eat are fried meats! In my home, I'm known for my dry meat marination specialty! So it seems fitting that my first recipe post should be of such an item.
I've found that post-war, there have been a number of Afghan restaurants established in my area. With its fresh and juicy offerings, Afghan food has fast become one of my favourite types of cuisines to indulge in! My top three favourite Afghan restaurants in the greater Toronto area, for those interested, include Bamiyan Kabob, Pamier Kabob and Afghan Kebob Cuisine.
I typically order their chicken breast kabob with naan, or their chappli kabob with naan. I guess I got inspired to recreate a fraction of the flavour I'm used to eating at these restaurants.
So I've been working on perfecting the recipe below. I've only made it twice, but it is well on its way to becoming one of my favourite minced meat dishes! For help, I searched through a number of different recipes online for Afghan chappli kabobs and fused them with a few added ingredients and came up with the following:
I've found that post-war, there have been a number of Afghan restaurants established in my area. With its fresh and juicy offerings, Afghan food has fast become one of my favourite types of cuisines to indulge in! My top three favourite Afghan restaurants in the greater Toronto area, for those interested, include Bamiyan Kabob, Pamier Kabob and Afghan Kebob Cuisine.
I typically order their chicken breast kabob with naan, or their chappli kabob with naan. I guess I got inspired to recreate a fraction of the flavour I'm used to eating at these restaurants.
So I've been working on perfecting the recipe below. I've only made it twice, but it is well on its way to becoming one of my favourite minced meat dishes! For help, I searched through a number of different recipes online for Afghan chappli kabobs and fused them with a few added ingredients and came up with the following: