The Taste Of Baluchistan – 13 Delicacies from Baluchistan..!!

[Chauvinist]

1. KAAK OR KURNOO – LUMPS OF WHEAT WRAPPED AROUND A ROCK AND COOKED AROUND FIRE. THIS ROTI IS TO BE EATEN WITH FRESHLY COOKED MEAT LIKE SAJJI OR DAMPUKHT

2. KHRUD – KHRUD IS USED IN A NUMBER OF DISHES IN BALOCHISTAN, USUALLY WITH TEREETH. IT IS ACTUALLY DRY SALTY YOGURT, USED TO SALT UP DISHES

3. ABGOOSHT – ABGOOSHT IS A LAMB STEW, USUALLY MADE BY IRANIAN OR KURDISH DESCENDANTS IN BALUCHISTAN. THE STEW CONTAINS OTHER MASHED ITEMS LIKE BEANS, KIDNEY AND LIVER

4. DUMPUKHT – DUMPUKHT IS ACTUALLY ANOTHER VARIETY TO THE SAJJI. A WHOLE LAMB IS COOKED AROUND SLOW FLAMES TO GIVE COOKED THE MEAT FROM THE INSIDES

5. CHILAANCH – CHILAANCH IS A TWO OR THREE COLORED DESSERT ITEM, MADE UP OF KHEER AND JELLY. THE FUN BIT IS THAT IT’S EATEN WITH ROTI AND ONIONS

6. SAJJI – SAJJI IS THE ONLY DISH FORM BALUCHISTAN THAT IS FAMOUS AROUND THE COUNTRY AND THE WORLD. PIECES OF LAMB ARE COOKED AROUND FIRE FOR HOURS, TILL THE MEAT GETS CRISPY. THE MEAT IS ONLY SEASONED WITH PEPPER AND SALT

7. ROOSH – MUTTON ROOSH COMES FROM PUKTHUN BELTS OF BALUCHISTAN. ONE OF THE MOST FAMOUS FOOD ITEMS, IT IS LAMB JOINTS SERVED WITH YAKHNI, DAAL, BHINDI AND LASSI

8. LAANDHI – LAANDHI IS ONE OF THE RAREST FOOD ITEMS IN BALUCHISTAN. LAANDHI IS WHAT YOU GET AFTER YOU PRESERVE SEASONED MEAT FOR OVER 5-6 MONTHS, SO IT DRIES ITSELF OUT – THEN READY TO BE COOKED WITH ANYTHING

 

[Chauvinist]

9. KHADDI KABAB – KHADDI KABAB SERVES AS ANOTHER VERSION OF THE VERY FAMOUS BALUCHI SAJJI. THE WHOLE LAMB IS STUFFED INSIDE THE GROUND AND COVERED WHILE IT COOKS ITSELF OUT

10. TEREETH – TEREETH CAN ALSO BE KNOWN TO SINDHIS AS ‘KUTTI MAANI’. IT IS BASICALLY PIECES OF ROTI WITH ANY CURRY, MIXED WITH KHRUD

11. KABULI PULAO – KABULI PULAO WAS BLESSED TO PEOPLE OF BALUCHISTAN FROM AFGHAN REFUGEES. THIS DELICACY GIVES A SWEET AND SPICY FLAVOR TO THE VERY COMMON PULAO

12. FRIED FISH – THE BALUCHI FISH BARBECUE OR BETTER KNOWN AS FISH SAJJI COMES FROM THE GWADAR, TURBAT REGION OF BALUCHISTAN. PEOPLE PREFER EATING IT WITH KAAK OR CHAWAL KI ROTI

13. BUTT O MAASH – BUTT O MAASH IS A VERY HOMELY FOOD ITEM. IT IS MADE WITH MIXING TWO DIFFERENT KINDS OF PULSES – CAN EITHER BE MADE SWEET OR SALTY

@hellfire @Zibago @Nilgiri @SrNair @The Sandman @I S I @Doordie @Devil Soul @django @Moonlight @war&peace @PaklovesTurkiye
@ghazi52 @Providence @Narendra Trump

I've just tasted Sajji... somewhere at Islamabad.. and of Bundu Khan .!!

 

[fitpOsitive]

Boht boht boht aala. You reminded me of very old days. Specially Sajji.

 

[Providence]

Nobody ever tags me in foodie threads

 

[Burhan Wani]

Roosh and kabuli pulao on top.

 

[Hellfire]

@Chauvinist I hate you

Expanding waistlines

@Joe Shearer @Arsalan @WAJsal @Levina @nair @MilSpec @Spectre @jbgt90 @salarsikander @anant_s @PARIKRAMA @Nilgiri @Sarge @Ulla

@Providence you will be tagged henceforth. @Chauvinist request necessary action at your end

 

[anant_s]

Expanding waistlines

well am trying to lose a few pounds myself. Unsuccessfully

 

[Hellfire]

well am trying to lose a few pounds myself. Unsuccessfully

@Chauvinist posts foodie threads ... and as a compensatory I run additional kilometer just for reading it!!!

 

[Chauvinist]

hate you

Expanding waistlines

Hahah ask your agency to use their allies to bring you some of these trough Iran..

It's just sarcasm don't take it offensive.. I'm ready for counter attack..

@hellfire Same here.. main sirf khana dekh b lun to 2 4kg gain ho jata hai.. poor us

 

[anant_s]

@Chauvinist
do tell us more about that bread kaak!
It looks very similar to Baati (A type of bread from Rajasthan and Western MP), eaten with lentils.

 

[Zabaniyah]

12. FRIED FISH – THE BALUCHI FISH BARBECUE OR BETTER KNOWN AS FISH SAJJI COMES FROM THE GWADAR, TURBAT REGION OF BALUCHISTAN. PEOPLE PREFER EATING IT WITH KAAK OR CHAWAL KI ROTI

Fish with roti? Maybe it's just me, but it is a bit weird.

Those spherical breads are very interesting!

 

[Chauvinist]

@anant_s an elongated flat bread, which is made by rolling dough over a preheated stone, the stone is then baked in Tandoor.
The prepared bread is quite hard.. that's why called "pathar ki roti".. and it's served with Sajji..

 

[anant_s]

@anant_s an elongated flat bread, which is made by rolling dough over a preheated stone, the stone is then baked in Tandoor.
The prepared bread is quite hard.. that's why called "pathar ki roti".. and it's served with Sajji..

Thanks!
The method of baking is same for baati as i mentioned above.
I adore food cooked on charcoal fire, the slow rate of heating, imparts an amazing flavor to food.
if i can manage, we roast baby aubergines (or brinjals) wrapped in tin foil and then with a peanut or tomato gravy.

 

[I S I]

Na baba na. I'm on cutting these days. Green Tea & Eggs are my best friend these days.

 

[[Bregs]]

KAAK OR KURNOO, KHADDI KABAB, looks very tempting

very tasty share dear. Thanks