Kata-kat (Urdu: کٹاکٹ) or taka-tak (Urdu: ٹکاٹک) is a meat dish[1][2] popular throughout Pakistan. It is a dish originating from Karachi, Pakistan made from offal (i.e., a mixture of various meat organs), including testicles, brain, kidney, heart, liver, lungs and lamb chops in butter. The dish's name is an onomatopoeia from the sound of the two sharp blades that hit the griddle as they cut up the meat. It is still an open question whether the correct name is tak-a-tak or kata-kat.
Cookware
editKata Kat uses flatter version of karahi as a griddle and two flat short handled karahi spatulas or implemenst resembling putty knives as cutting and stir-frying devices.
See also
editReferences
edit- ^ "Kat-A-Kat". Ladies of Pakistan: Cooking with BJ. Archived from the original on 2016-03-13. Retrieved 2017-02-27.
- ^ "Kat-A-Kat". Fauzia's Pakistani Recipes. Archived from the original on 2016-08-16. Retrieved 2017-02-27.
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |