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Pakistani food makes use of fresh, hand-pounded masalas. Ghee is used, but the main component of the meal or a dish is meat (beef, lamb, chicken, goat, or fish), and vegetables are sparingly used. Surprisingly, Pakistani food also makes extensive use of olive oil. Sparingly used vegetables does not mean there is no vegetarian food on the menu.
Dal makhani. Abgooshth – lamb and lentil soup [2]; Chakna – tripe stew with chunks of liver and kidneys; Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East
Name Vegetable Cooking Method Main ingredient Recipe Baingan ka bhurtha: Eggplant: Eggplant, dahi (yogurt) : It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour.
Pakistani rice dishes are popular across the country, and based on Pakistan's role major producer, consumer, and exporter rice, with Basmati being the most commonly used variety. Rice is often served alongside or mixed with other dishes.
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A variety of dishes cooked under the barbecue method Seekh 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 ...
Kata-kat. Kata-kat (Urdu: کٹاکٹ) or taka-tak (Urdu: ٹکاٹک) is a meat dish [1] [2] popular throughout Pakistan.It is a dish originating from Karachi, Pakistan made from offal (i.e., a mixture of various meat organs), including testicles, brain, kidney, heart, liver, lungs and lamb chops in butter.
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български