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Chapli means sandal in Dari, so a chapli kebab is meant to be as thin as the sole of a sandal. This is not exactly an appetizing image but someone must have thought it a good description. I love making chapli kebab for family gatherings since it’s easy to double or triple the recipe, pot-lucks (when they were happening), and family BBQs. In my original recipe of chapli kebab which I posted many years ago, I grilled the kebabs but in today’s recipe, I’m using the traditional method of cooking these kebabs, frying. If you are oil averse, no worries, simply cook the kebabs in a lightly oiled skillet for about 5 minutes per side instead of frying.
And happy fall to all of you long-time readers. I hope you will take advantage of the beautiful cooking pumpkins dotting grocery stores to make kadoo, braised Afghan pumpkin with a garlicky yogurt sauce.
It’s heartening to see Afghan cuisine is slowly making its way to the mainstream. I was recently featured in a HuffPost article, The Comfort and Joy of Making Afghan Food, that highlighted Afghan comfort food, family traditions, and how the recent collapse of the Afghan government has affected Afghan-Americans.
As I noted in my video, What Just Happened in Afghanistan, Afghanistan has fallen off the front pages of the news outlets but here on Afghan Culture Unveiled, we have Afghanistan in the forefront of our thoughts, all the time.
That is why I’m sharing some inspiring, thought-provoking, and informative ways you can continue engaging with Afghanistan that will warm your belly and open your mind.