Author Topic: Baloch Cuisine  (Read 1984 times)

0 Members and 1 Guest are viewing this topic.

Offline AlRaeisi

  • Junior Baask
  • **
  • Posts: 60
  • Karma: 2
  • I've got exams these days :) :D
Baloch Cuisine
« on: May 14, 2012, 04:57:21 PM »
 bismillah
*~*~*~*~*~*~*~*~*~*~*~*~*~*
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.
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.

Kaak, a rock-hard prepared bread, is also a notable dish.

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

Khaddi Kabbab is a cuisine in which Balochistanis cook a whole lamb or goat on fire. Usually thre is raw rice in the stomach of the lamb and the rice is cooked by the fats of the kamb. The lamb is cooked on fire. Fish: a large number of Baolchi people living on the coastal belt eat fish in their own style


Busy with my final exams :) ..