Sunday, February 10, 2013

Balochistan Cuisine

Baloch cuisine refers to the food and cuisine of the Baloch people from the Balochistan region, compromising the Pakistani Balochistan province as well as Sistan and Baluchestan in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to many other cuisines of Pakistan.


Lamb Sajji

Chicken Sajji
 Sajji is a native dish of the desert province of Balochistan and it is most popular in Balochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is favourite of Balochistan natives, where most are nomads.  It is served with a special bread "Kaak", "roti" or "naan". Prominent Baloch dishes such as the lamb-skewd Sajji have gained massive popularity among different parts of Pakistan, including the food hubs of Karachi and Lahore. Regional varieties are found with subtle differences in flavouring  using chicken instead of lamb.


Kaak is a native dish of the province of Baluchistan, Pakistan. Kaak is rock-hard prepared bread. It is also known as Pathhar ki roti (English: Stone bread). It is made by flattening the dough for the bread and rolling it over a preheated stone. The stone is then baked in a tandoor. Kaak is very hard once it has been baked.


Dampukht is also a Balochi cuisine which is prepared by meat and it is cooked in fats.


Khaddi Kabbab
Khaddi Kabbab is is a lamb barbecue. It is a cuisine in which Balochistanis cook a whole lamb or goat on fire. Usually there is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The lamb is cooked on fire.


Lahndi dried meat

Lahndi, also known as dried meat, is a winter food popular in Balochistan.  Consumption of lahndi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing lahndi.Quetta is famous for Lahndi as its weather is suitable for making it.


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