MINGORA: The business of Chapli kebab is thriving in the bazaars across Swat district because of the intense cold as almost every outlet selling the delicacy is swarmed with the customers.

The kebab strewn with a variety of spices is a traditional cuisine in the Pakhtun belt, and one of the popular street foods across the Khyber Pakhtunkhwa province. However, its demand in winter grows manifold, particularly in the mountainous regions, including Swat, Dir, Shangla, Buner and other parts, which have received heavy snowfall over the past fortnight.

In Swat, the kebab is eaten with ‘naan’ throughout the year, but during winter, especially when it snows or rains, its demand increases sharply.

“It is by nature a hot food and this is why people like eating it in winter season. I eat Chapli kebab twice or thrice in winter. It is highly delicious food,” Abdul Salam of Matta who came with his friends to Mingora to enjoy the food, said.

Jan Alam, a resident of Salampur village, who was enjoying eating the delicacy at an eatery, said he never missed eating the kebab when he visited Mingora because it was tastier than the kebab sold in his village.

The kebab is also popular with the tourists. “Our visit to Swat valley became more joyous after eating Chapli kebab because it’s unique in taste,” Ali Ismail, a tourist from Gujranwala, who was with his family at an outlet selling kebab, said.

Owing to its popularity in Swat valley, there are more than 200 shops in Mingora Bazaar only. However, the number decreases in summer season.

Amjad Ali, owner of an eatery, said demand of the delicacy was so high that he often failed to meet it. He said the kebab sellers earned five times higher in winter than the routine.

“People eat the kebab in shops, restaurants and also take it home for their families,” he added.

The main ingredient in Chapli kebab is beef or mutton mixed with spices and herbs, including chili powder, eggs, ginger, salt, pepper, pomegranate seeds, onions, tomatoes and coriander leaves sprinkled with lemon juice.

Published in Dawn, January 28th, 2019