Meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. Of all the meats, the most popular are chicken, lamb, beef, goat, and fish.Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is[1] very popular in the coastal areas of Sindh and the Makran coast of Balochistan.
Muslims follow the Islamic law that lists foods and drinks that are Halal and permissible to consume. The criteria specify both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat/animal tissue.
Meat dishesedit
Pakistani dishes can best be categorised by whether they contain gravy or not. Dishes with gravy which have lentils or legumes as the main ingredient are known as Dals in Urdu. The remaining gravied dishes are called Salaans in Urdu. Salaans containing meat will either have meat on its own or in combination with a second major ingredient, such as a vegetable, or a grain or a legume. Salaans which contain meat as its main ingredient can be further subdivided by the type of meat involved. Meats normally used in Pakistani cuisine are beef, lamb, goat, chicken and occasionally game. Offal is also used in several Pakistani dishes. Salaans with meat as their main ingredient include the famous Pakistani dishes Nihari, Kunna, Qorma & Qeema. The first two are stews which are most frequently made using beef & mutton respectively. Qormas are stews which can be made with a variety of meats, and are flavoured with beaten yoghurt and/or nut pastes. Qeemas are made with minced meat, usually beef or lamb or more rarely poultry. Salaans frequently combine meat and seasonal vegetables. Favourite combinations are beef/goat/lamb with spinach/turnips/radishes/gourds/potatoes/tomatoes/peppers/aubergines. Meat can also be combined with legumes, to produce Dal Gosht (meat and lentils), Haleem (meat with lentils and grains), Harees aka Hareesa (meat with lentils & grains). Meat combined with grains are the basis for Biryani and Pilaf, in which rice is combined with beef/lamb/chicken/goat. Offal is widely available and is a favourite for both home cooking as well as in restaurants. Liver, kidneys, heart and trotters are the main offal items cooked at home. All of these together with testicles, tripe, brains & lungs are cooked in restaurants. Speciality offal restaurants, known as Takatak or Kata-kat combine customer specified offal items with butter, tomatoes, peppers etc.
Generally, the preparation method involves cooking pieces of meat over medium heat with various spices, or simmered with potatoes.[2]
Barbecue and kebabsedit
A variety of dishes cooked under the barbecue methodSeekh kebab – one of the famous Pakistani food specialities
Meat has played an important part in the region of Pakistan for centuries. Sajji is a Baluchi dish from Western Pakistan, made up of lamb with spices, that has also become popular all over the country. Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens. The chickens are placed on skewers which are staked into the ground close to the fire, so that the radiant heat slowly cooks the prepared chickens.
Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties all over the country. Each region has its own varieties but some, like Seekh kebab, Chicken Tikka, and Shami kebab, are especially popular varieties throughout the country. Generally, kebabs from Balochistan and the Khyber Pakhtunkhwa are identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used. Karachi and the wider Sindh region arefamous for their spicy kebabs, often marinated in a mixture of spices, lemon juice and dahi (yogurt). Grilled chicken and mutton are also very popular in some cities of Punjab such as Lahore, Gujranwala and Sialkot. Kebab shops are said to be the most profitable food businesses in Pakistan.
Chicken kebab (Urdu: مرغ کباب) (Moorgh-Kuh-bob) - A popular kebab that is found both with bone and without.
Lamb kebab (Urdu: کبابِ برہ گوشت) - The all lamb meat kebab is usually served as cubes.
Bihari kebab (Urdu: بہاری کباب) - Skewer of beef mixed with herbs and seasoning.
Shashlik (Urdu: شیشلیک ) - Grilled baby lamb chops (usually from the leg), typically marinated
Bun kebab (Urdu: بن کباب) - A unique kebab sandwich with beef, lamb, fish or chicken.
Shawarma (Urdu: شاورما) - Comprises slices cut from a stack of meat strips (usually lamb), grilled in a vertical rotisserie. These are placed in a naan with chutney and salad.
Tikka kebab (Urdu: تکہ کباب) - A kebab made of beef, lamb or chicken, cut into cubes, marinated with a yogurt blend and grilled on coals.
Boti Kebab (Urdu: بوٹی کباب) - A kebab made from beef, lamb or chicken cubes and is popular in Multan. Sometimes marinated with green papaya to help tenderize the meat.
Kaleji Kebab (Urdu: کلیجی کباب) - A kebab made of grilled and marinated pieces of beef, lamb or chicken liver, though usually lamb.
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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 needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Pakistani meat dishes news newspapers books scholar JSTOR September 2022 Learn how and when to remove this template message The neutrality of this article is disputed Relevant discussion may be found on the talk page Please do not remove this message until conditions to do so are met September 2022 Learn how and when to remove this template message Learn how and when to remove this template message Meat plays a much more dominant role in Pakistani cuisine compared to other South Asian cuisines Of all the meats the most popular are chicken lamb beef goat and fish Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari Seafood is generally not consumed in large amounts though it is 1 very popular in the coastal areas of Sindh and the Makran coast of Balochistan Chicken karahi in a Pakistani restaurant Contents 1 Halal 2 Meat dishes 3 Barbecue and kebabs 3 1 Kebabs 4 See also 5 References 6 External linksHalal editMain article Halal Muslims follow the Islamic law that lists foods and drinks that are Halal and permissible to consume The criteria specify both what foods are allowed and how the food must be prepared The foods addressed are mostly types of meat animal tissue Meat dishes editPakistani dishes can best be categorised by whether they contain gravy or not Dishes with gravy which have lentils or legumes as the main ingredient are known as Dals in Urdu The remaining gravied dishes are called Salaans in Urdu Salaans containing meat will either have meat on its own or in combination with a second major ingredient such as a vegetable or a grain or a legume Salaans which contain meat as its main ingredient can be further subdivided by the type of meat involved Meats normally used in Pakistani cuisine are beef lamb goat chicken and occasionally game Offal is also used in several Pakistani dishes Salaans with meat as their main ingredient include the famous Pakistani dishes Nihari Kunna Qorma amp Qeema The first two are stews which are most frequently made using beef amp mutton respectively Qormas are stews which can be made with a variety of meats and are flavoured with beaten yoghurt and or nut pastes Qeemas are made with minced meat usually beef or lamb or more rarely poultry Salaans frequently combine meat and seasonal vegetables Favourite combinations are beef goat lamb with spinach turnips radishes gourds potatoes tomatoes peppers aubergines Meat can also be combined with legumes to produce Dal Gosht meat and lentils Haleem meat with lentils and grains Harees aka Hareesa meat with lentils amp grains Meat combined with grains are the basis for Biryani and Pilaf in which rice is combined with beef lamb chicken goat Offal is widely available and is a favourite for both home cooking as well as in restaurants Liver kidneys heart and trotters are the main offal items cooked at home All of these together with testicles tripe brains amp lungs are cooked in restaurants Speciality offal restaurants known as Takatak or Kata kat combine customer specified offal items with butter tomatoes peppers etc See also Category Pakistani meat dishes Generally the preparation method involves cooking pieces of meat over medium heat with various spices or simmered with potatoes 2 Barbecue and kebabs edit nbsp A variety of dishes cooked under the barbecue method nbsp Seekh kebab one of the famous Pakistani food specialitiesMeat has played an important part in the region of Pakistan for centuries Sajji is a Baluchi dish from Western Pakistan made up of lamb with spices that has also become popular all over the country Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens The chickens are placed on skewers which are staked into the ground close to the fire so that the radiant heat slowly cooks the prepared chickens Kebabs are a staple item in Pakistani cuisine today and one can find countless varieties all over the country Each region has its own varieties but some like Seekh kebab Chicken Tikka and Shami kebab are especially popular varieties throughout the country Generally kebabs from Balochistan and the Khyber Pakhtunkhwa are identical to the Afghan style of barbecue with salt and coriander being the only seasoning used Karachi and the wider Sindh region arefamous for their spicy kebabs often marinated in a mixture of spices lemon juice and dahi yogurt Grilled chicken and mutton are also very popular in some cities of Punjab such as Lahore Gujranwala and Sialkot Kebab shops are said to be the most profitable food businesses in Pakistan Kebabs edit Main article List of kebabs Types of kebabs mainly made of beef or lamb are Seekh kebab Urdu سيخ کباب A long skewer of beef mixed with herbs and seasonings Takes its name from the skewer Shami kebab Urdu شامی کباب A Shami kebab is a small patty of minced beef or chicken and ground chickpeas and spices Chapli kebab Urdu چپلی کباب A spiced tangy round kebab made of ground beef and cooked in animal fat A speciality of Peshawar in Khyber Pakhtunkhwa Chicken kebab Urdu مرغ کباب Moorgh Kuh bob A popular kebab that is found both with bone and without Lamb kebab Urdu کباب برہ گوشت The all lamb meat kebab is usually served as cubes Bihari kebab Urdu بہاری کباب Skewer of beef mixed with herbs and seasoning Shashlik Urdu شیشلیک Grilled baby lamb chops usually from the leg typically marinated Bun kebab Urdu بن کباب A unique kebab sandwich with beef lamb fish or chicken Shawarma Urdu شاورما Comprises slices cut from a stack of meat strips usually lamb grilled in a vertical rotisserie These are placed in a naan with chutney and salad Tikka kebab Urdu تکہ کباب A kebab made of beef lamb or chicken cut into cubes marinated with a yogurt blend and grilled on coals Boti Kebab Urdu بوٹی کباب A kebab made from beef lamb or chicken cubes and is popular in Multan Sometimes marinated with green papaya to help tenderize the meat Kaleji Kebab Urdu کلیجی کباب A kebab made of grilled and marinated pieces of beef lamb or chicken liver though usually lamb See also edit nbsp Food portal nbsp Pakistan portalChicken Lahori List of Pakistani soups and stewsReferences edit Bawarchi Saroj s Cookbook Pakistani Cuisine Archived from the original on 2008 09 20 Retrieved 2008 09 13 Aloo Gosht PakiRecipies com Retrieved 18 August 2012 External links edit nbsp Wikimedia Commons has media related to commons Category Cuisine of Pakistan Pakistani Cuisine Pakistani cuisine at Curlie Pakistani Food Retrieved from https en wikipedia org w index php title Pakistani meat dishes amp oldid 1182817253, wikipedia, wiki, book, books, library,
