Search Results (22 recipes)
Showing 1 to 15 out of 22 Items.
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Chapli kebab is a patty made from beef mince, and is one of the popular barbecue meals in Pakistan.
Posted by Ghazala on Thu Oct 12, 2000
Eggs covered in the spicy minced meat and gravy is one of the favourite food of Pakistani Cuisine.
Posted by Sidra Rafique on Thu Oct 12, 2000
Beef or Lamb Mince Blended in herbs and spices, cooked in oven or fry or grill it either way tastes splended when served with mint sauce.
Posted by Habib Oil on Wed Nov 01, 2000
chicken chunks alternating with onion, tomato and pepper, served with pita bread will be mouth watering for lunch or even a snack.
Posted by Fatima Butt on Sun Dec 10, 2000
A spiced ground beef balls cooked in flavorsome spicy curry.
Posted by Afshan Nasir Alam on Tue Apr 17, 2001
These Lamb shish kebabs are easy to make and are very tender.
Posted by Zeba Durrani on Thu Nov 01, 2001
Meat Balls served in savory rice. Kofta Biryani served with green salad and raita makes way for an exotic dinner.
Posted by Faryal/paris on Fri May 31, 2002
Minced Chicken Kebabs made with a blend of spices, mustard sauce and green chillies.
Posted by Sadaf on Wed Nov 10, 2010
There are several kind of kababs. This is a very simple, easy to make recipe of Afghani kababs(mince with green masala).
Posted by Habib Akhtar on Fri Jul 09, 2004
Boiled potato chicken mixture makes a great appetizer for any occassion.
Posted by Spiceguru on Wed Jan 19, 2005
Nargisi kofta is boiled eggs stuffed inside a shell of Qeema. This dish is a little time consuming, but makes a fantastic party dish.
Posted by Soniya A Khan on Wed Jun 29, 2005
Meat balls cooked with flavored spices and then simmered in layered rice as Biryani.
Posted by Zainab on Thu Jun 30, 2005
A fancy rice dish in which rice are accompanied with festive paneer koftas and kababs.
Posted by Nazia Nazar on Wed Mar 22, 2006
Meatballs serve in a thick shreded chicken based gravy.
Posted by Nazia Nazar on Wed Mar 22, 2006
A warming noodle soup recipe in which noodles simmer away in a freshly pureed tomato broth to give this soup outrageous flavor. The meatballs are simply seasoned and fried separately in oil which later gets mixed into the tomato broth to finish the soup.
Posted by Nazia Nazar on Wed Mar 22, 2006