Balochi cuisine

Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to the many cuisines of Pakistan[1][2] and Iran.

This article is part of the series
Pakistani cuisine
پاکستانی پکوان
  •  Pakistan portal
  •  Food portal

List of Balochi dishes

Prominent Baloch dishes, such as the lamb-skewed Sajji, have gained massive popularity among different parts of Pakistan including the food hubs of Karachi and Lahore. Kaak, a rock-hard prepared bread, and is often served with Sajji.

Dampukht is also a Balochi dish which is prepared with meat and it's cooked in fats.[3]

Khaddi Kabbab is a dish in which Balochistanis cook a whole lamb or goat over a 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 over a fire.

Many Baloch people living on the coastal belt eat fish in their own style.

  • Sajji, a popular meat dish of Balochistan
  • Balochi salted roast
gollark: Don't tell yemmel.
gollark: Quark is the fancy name for a new duping bug.
gollark: Fix your end base, pjals.
gollark: \🌵
gollark: To abandon the claim, that is.

References
  1. "Baloch Cuisine". pakistantumhetoho.com. Archived from the original on 5 January 2014. Retrieved 12 March 2014.
  2. "Food | Baloch Culture". balochculture.net. Archived from the original on 12 March 2014. Retrieved 12 March 2014.
  3. "Unique Quetta Cuisine". subrung.com. Retrieved 12 March 2014.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.