Kat-a-Kat: Pakistan’s Offal Treat

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!

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.

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.

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.

Then roughly chopped fresh green chilies and yogurt are added and mixed well.

The ingredients are then chopped up further and thoroughly blended with the help of the iron spatulas.

Fresh butter is often added to the kat-a-kat which elevates the flavour of the dish.

A large inverted metal bowl is used at periodic intervals to ensure even cooking of all the ingredients.

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.