Every country has a dish that requires a certain palate, along with a certain mindset to fully enjoy the experience. Perhaps for Pakistan that dish is the popular street food kat-a-kat, also known as tak-a-tak.
Uncooked meat platter (2020)SOCH Outreach Foundation
The Kat-a-kat Concept
Conceptually, kat-a-kat is a recipe that combines all the traditionally discarded organs of a sheep or goat - the offal - which includes the brain, kidneys, liver, and testicles. Yes, that’s right! So if the idea of consuming unappetizing organs puts you off, remember that this is one of those street food items which is a must try!
Beef and tomatoes (2020)SOCH Outreach Foundation
The origins of kat-a-kat remain unclear, with Karachi and Lahore vying for creative credit. However, what is clear is that this dish was born on the streets of Pakistan, created by resourceful street food vendors to ensure nothing was wasted. Legend has it that the dish also serves as an aphrodisiac!
Kata kat, Pakistan's Offal Treat (2023)SOCH Outreach Foundation
Close Up of Beef and vegetables (2020)SOCH Outreach Foundation
Kat-a-Kat in the Making!
Kat-a-kat (or tak-a-tak) is a dish whose name is derived from the sound of the clanging knives used to prepare it, and consists of chopped goat hearts, brains, kidneys and testicles.
The preparation of kat-a-kat is truly one-of-a-kind and cannot be replicated easily within homes.
Chopped tomatoes (2020)SOCH Outreach Foundation
Fresh tomatoes and onions are initially cooked, then chopped together with large spatulas on high heat.
The iconic sound of metal on metal, as the iron blades strike the griddle gives this exotic dish its very onomatopoeic name!
Preparing Tawa Chicken (2020)SOCH Outreach Foundation
To prepare this dish, a large iron tawa (a sizable concave griddle) and two sharp iron spatulas are essential. The spatulas are used to dice and mince the offal, while powdered masalas, tomatoes, ginger, onions and fresh green chilies are all gradually added to the final mix.
Preparing Tawa Chicken (2020)SOCH Outreach Foundation
Once the tomatoes have cooked down, spices such as red chili powder, garam masala, salt and pepper are flash-fried along with the offal on an open flame for five minutes.
Cooking the Tawa Chicken (2020)SOCH Outreach Foundation
Then roughly chopped fresh green chilies and yogurt are added and mixed well.
Preparing Tawa Chicken (2020)SOCH Outreach Foundation
The ingredients are then chopped up further and thoroughly blended with the help of the iron spatulas.
Preparing Tawa Chicken (2020)SOCH Outreach Foundation
Fresh butter is often added to the kat-a-kat which elevates the flavour of the dish.
Frying the tawa chicken (2020)SOCH Outreach Foundation
A large inverted metal bowl is used at periodic intervals to ensure even cooking of all the ingredients.
Frying chicken (2020)SOCH Outreach Foundation
Once the dish is prepared, the offal becomes unrecognizable, leaving one with little idea of the protein had been used to make it.
Kat-a-kat is popularly served with naan or unleavened bread, where the meaty gravy is scooped up with a piece of bite-sized naan, and accompanied by condiments like green chutney and sliced onions.
Produced by SOC Films
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig , Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif , Sameer Khan
Exhibits : Syed Ayub , Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Additional Video Editing: Mishal Adhami
Sound Design: Sameer Khan
You are all set!
Your first Culture Weekly will arrive this week.