Patta Tikka – Liver Wrapped In Fat! | Pakistani Cuisine

In the culinary landscape of Pakistan, Patta Tikka has captured the attention and taste buds of many. Originating from the Shinwari cuisine of Khyber Pakhtunkhwa, this dish has gained popularity across the country, offering a simple, yet distinct flavor.

Patta Tikka comprises small pieces of tender lamb liver, enveloped in a thin layer of fat obtained from the lamb’s stomach. Unlike other tikka varieties, Patta Tikka is distinguished by its minimalistic seasoning, primarily relying on the natural flavors of the liver and the melting fat. The liver, already tender, requires no marinade and is simply dusted with salt before being grilled on an open fire until the fat turns crisp and golden.

The dish’s charm lies in its simplicity, which allows the true essence of the liver and fat to shine through, which creates a unique mouthwatering experience. The grilling process imparts a smoky aroma and a slight charred flavor. Each bite has a range of flavors, from the richness of the liver to the subtle sweetness of the rendered fat.

Patta Tikka holds cultural significance, serving as a symbol of the rich traditions and culinary heritage of the Shinwari people and Khyber Pakhtunkhwa. The dish has found its way into various regions of Pakistan, exemplifing the changing culinary landscape, as people increasingly appreciate milder flavors and simpler food options. It has become a popular choice for those seeking a healthier alternative, as the fat used in the dish is believed to be easier to digest.

To enhance the enjoyment of Patta Tikka, it is often served with traditional accompaniments. Hot naan (bread) is a popular choice to complement the flavors and provide a satisfying contrast in texture. The naan’s softness and warmth perfectly balance the crispy and succulent nature of the tikka. Additionally, Patta Tikka pairs well with refreshing beverages such as green tea, which aids in digestion and complements the richness of the dish.

Patta Tikka’s simple yet flavorful preparation, coupled with the cultural significance it carries, has propelled its popularity across Pakistan. Whether enjoyed in a traditional Shinwari setting or at a restaurant in a bustling city, Patta Tikka promises to provide a truly delicious experience.

Recipe: Patta Tikka

Ingredients:

• 500 grams lamb liver
• Fat from the lamb’s stomach, thinly sliced
• Salt, to taste

Instructions:

1. Preheat a grill or barbecue to medium-high heat.
2. Slice the lamb liver into small, bite-sized pieces.
3. Take the thinly sliced fat from the lamb’s stomach and wrap each piece of liver with it, ensuring the liver is fully covered.
4. Sprinkle salt evenly over the wrapped liver pieces.
5. Place the wrapped liver on the preheated grill or barbecue, making sure the fat side is facing down.
6. Grill the Patta Tikka for a few minutes on each side, until the fat turns crisp and golden, and the liver is cooked through. Be careful not to overcook the liver to maintain its tenderness.
7. Once cooked, remove the Patta Tikka from the grill and transfer it to a serving platter.
8. Serve the Patta Tikka hot, accompanied by naan bread and green chutney or raita.

Recipe: Green Chutney

Ingredients:

• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 2 green chilies, deseeded (adjust according to your spice preference)
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1-inch piece of ginger, peeled
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin powder
• Salt, to taste
• Water, as needed

Instructions:

1. In a blender or food processor, combine the cilantro leaves, mint leaves, green chilies, onion, garlic, and ginger.
2. Blend the ingredients until they form a coarse paste. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well blended.
3. Add lemon juice, cumin powder, and salt to the mixture. Blend again until all the ingredients are fully incorporated.
4. If the chutney is too thick, you can add a little water, a tablespoon at a time, until you reach your desired consistency. Be cautious not to make it too watery.
5. Taste the chutney and adjust the seasoning if needed, adding more salt or lemon juice according to your preference.
6. Transfer the green chutney to a serving bowl or airtight container. It can be served immediately or refrigerated for later use.

This vibrant and flavorful green chutney will complement the Patta Tikka perfectly, adding a refreshing and tangy element to the dish.

Recipe: Naan

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup plain yogurt
• 3/4 cup warm water
• 2 tablespoons melted ghee or butter
• Additional melted ghee or butter for brushing (optional)
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
2. Make a well in the center and add the plain yogurt, warm water, and melted ghee or butter.
3. Mix the ingredients together until a rough dough forms.
4. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for kneading.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm place for about 1-2 hours until the dough doubles in size.
6. Once the dough has risen, punch it down to release the air. Divide the dough into small portions and shape them into balls.
7. Preheat a skillet or tawa over medium-high heat.
8. Take one dough ball and roll it out into an oval or round shape, about 1/4 inch thick.
9. Place the rolled naan onto the preheated skillet and cook for about 1-2 minutes on one side until bubbles start to form.
10. Flip the naan and cook for an additional 1-2 minutes on the other side until it puffs up and gets golden brown spots.
11. Remove the cooked naan from the skillet and brush it with melted ghee or butter, if desired. Repeat the process with the remaining dough balls.
12. Garnish the naan with fresh cilantro leaves, if desired, and serve them warm.