Chitrali cuisine (Urdu: چترالی پکوان) refers to the food and cuisine of the Chitrali people from the northern region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nuristan province in Afghanistan. Chitrali food has a regional variance in contrast to many other cuisines of Pakistan. The food of Chitral is very similar to the cuisine in neighboring Gilgit-Baltistan.
Pilaf usually of beef which is preboiled until it is extremely tender is an essential dish at large gatherings and the meat is served lying on top of the rice. Salty buttered tea is popular in Chitral as is green tea and very bitter black tea called Troq Chai (sour tea), honey, cheese and fresh fruits also make up a staple part of the Chitrali diet as these products are part of the local mountain agricultural tradition. The influence of Punjab is seen in the popularity of lamb and chicken karahi. Uzbek dumplings or mantu are also very popular. Dried apricots (chambor) and mulberries (kitori) are both an important part of the local diet and are also exported to other parts of Pakistan, Afghanistan and Arab states of the Persian Gulf.
Tikki A thick leavened loaf baked over coals in a special mold. Because of its hard crust it can be stored for weeks. It is popularly eaten at breakfast or in the afternoon.
Khesta A bread made from a liquid batter which has been allowed to ferment and is cooked on a griddle. It has a slightly sour taste and a spongy texture.
Rishiki Thin pancakes or crepes made of a batter consisting of whole wheat flour, water and eggs. They can be either savoury or sweet. Sweet rishiki is served with honey and cottage cheese.
Dry meat dishesedit
Rondijhzu Barbecued or spit roasted goat or lamb seasoned with only salt.
Taaw Kahak Chicken which is roasted on a griddle with additional pressure applied, usually by placing a rock or heavy pot over it. Very dry and crispy.
One of the most important elements in Chitrali cuisine is the importance of soups, usually eaten as the main dish accompanied by bread and fruit. The cold climate of Chitral is one of the factors contributing to the popularity of soups in Chitrali cuisine.
Kalli A noodle soup made with minced beef and hand-cut whole wheat noodles. It is very similar to the Central Asian laghman and is probably of Chinese origin.
Leganu Made with tiny lentil-flour dumplings and unlike most Chitrali cuisine it is often quite spicy.
Lajhaik Similar to the Kashmiri hareesa, it is a thick soup of whole wheat and barley grains slowly stewed together with lamb, beef or duck.
Khhamalogh A soup consisting of the skulls of sheep, goats or cattle crushed and slowly simmered for many hours.
Kawirogh A light soup made with dried wild capers and meat. Very popular in the summer as it is supposed to have a cooling and blood-thinning affect.
Indigenous dishesedit
Ghalmandi with cottage cheese and herbs
Ghalmandi A dish of layered flat breads with a filling of cottage cheese, coriander and chives and covered in melted butter and walnut oil. Cheer Aa Shapik Similar to ghalmandi, but with a white sauce, similar to bechamel replacing the cottage cheese.
Qalaibat A dish made by cooking whole wheat flour with lamb fat.
Shroshrp A type of unsweetened halwa made from germinated wheat grain flour.
Pushur Tikki A loaf of tikki bread baked with a mince meat filling, a type of meat pie. Other variations include Phhenak Tikki which is filled with cottage cheese and Pandir Tikki filled with matured cheese. A vegetarian version with a spinach filling is Shaakh Mujhzi.
February 16, 2024
chitrali, cuisine, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, does, cite, sources, please, help, improve, this, article, adding, citations, reliable. This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article does not cite any sources Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Chitrali cuisine news newspapers books scholar JSTOR October 2015 Learn how and when to remove this template message This article possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed October 2015 Learn how and when to remove this template message Learn how and when to remove this template message Chitrali cuisine Urdu چترالی پکوان refers to the food and cuisine of the Chitrali people from the northern region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nuristan province in Afghanistan Chitrali food has a regional variance in contrast to many other cuisines of Pakistan The food of Chitral is very similar to the cuisine in neighboring Gilgit Baltistan Pilaf usually of beef which is preboiled until it is extremely tender is an essential dish at large gatherings and the meat is served lying on top of the rice Salty buttered tea is popular in Chitral as is green tea and very bitter black tea called Troq Chai sour tea honey cheese and fresh fruits also make up a staple part of the Chitrali diet as these products are part of the local mountain agricultural tradition The influence of Punjab is seen in the popularity of lamb and chicken karahi Uzbek dumplings or mantu are also very popular Dried apricots chambor and mulberries kitori are both an important part of the local diet and are also exported to other parts of Pakistan Afghanistan and Arab states of the Persian Gulf Contents 1 Breads 2 Dry meat dishes 3 Soups 4 Indigenous dishesBreads editTikki A thick leavened loaf baked over coals in a special mold Because of its hard crust it can be stored for weeks It is popularly eaten at breakfast or in the afternoon Khesta A bread made from a liquid batter which has been allowed to ferment and is cooked on a griddle It has a slightly sour taste and a spongy texture Phulka The standard South Asian chapatti Rishiki Thin pancakes or crepes made of a batter consisting of whole wheat flour water and eggs They can be either savoury or sweet Sweet rishiki is served with honey and cottage cheese Dry meat dishes editRondijhzu Barbecued or spit roasted goat or lamb seasoned with only salt Taaw Kahak Chicken which is roasted on a griddle with additional pressure applied usually by placing a rock or heavy pot over it Very dry and crispy Taaw Machhi Fish cooked in the same pressure grilling method as taaw kahak especially brown trout rainbow trout and schizothorax Soups edit nbsp A Chitrali noodle soup One of the most important elements in Chitrali cuisine is the importance of soups usually eaten as the main dish accompanied by bread and fruit The cold climate of Chitral is one of the factors contributing to the popularity of soups in Chitrali cuisine Kalli A noodle soup made with minced beef and hand cut whole wheat noodles It is very similar to the Central Asian laghman and is probably of Chinese origin Leganu Made with tiny lentil flour dumplings and unlike most Chitrali cuisine it is often quite spicy Lajhaik Similar to the Kashmiri hareesa it is a thick soup of whole wheat and barley grains slowly stewed together with lamb beef or duck Khhamalogh A soup consisting of the skulls of sheep goats or cattle crushed and slowly simmered for many hours Kawirogh A light soup made with dried wild capers and meat Very popular in the summer as it is supposed to have a cooling and blood thinning affect Indigenous dishes edit nbsp Ghalmandi with cottage cheese and herbsGhalmandi A dish of layered flat breads with a filling of cottage cheese coriander and chives and covered in melted butter and walnut oil Cheer Aa Shapik Similar to ghalmandi but with a white sauce similar to bechamel replacing the cottage cheese Qalaibat A dish made by cooking whole wheat flour with lamb fat Shroshrp A type of unsweetened halwa made from germinated wheat grain flour Pushur Tikki A loaf of tikki bread baked with a mince meat filling a type of meat pie Other variations include Phhenak Tikki which is filled with cottage cheese and Pandir Tikki filled with matured cheese A vegetarian version with a spinach filling is Shaakh Mujhzi Retrieved from https en wikipedia org w index php title Chitrali cuisine amp oldid 1176138018, wikipedia, wiki, book, books, library,
