10 Pakistani Foods That Taste Good and Tempting Appetite
Not much different from Indonesia, Pakistani cuisine is rich in spices. If you are a foodie, at least try these 10 Pakistani specialties.
Guaranteed your tongue will not stop to taste it.
Delicious Pakistani Food with Spices
Similar to India, Pakistani cuisine is also rich in spices and seasonings.
As a country that is famous for its spices, Indonesian cuisine is also not much different.
Therefore, Pakistani food is often suitable for Indonesian tongues. The following is a list of the most popular Pakistani dishes that are delicious and worth trying.
Halwa Puri (Halwa Poori) is a Pakistani food which consists of 2 main menus, Halwa and Poori.
Halwa is shaped as a pudding or sweet sauce made from a mixture of sugar syrup and semolina, then added some kind of crumbled nuts such as almonds or sesame.
While Puri is a kind of dry bread made from a dough of flour, water, salt, and oil. Puri dough is made flat and circular and then fried until it bulges. The shape is similar to a tortilla from Mexico.
Puri that is still fresh and warm can be torn and dipped in sweet and fresh halwa syrup.
Puri's savoriness combined with the sweetness of Halwa can be the perfect breakfast menu for you.
You might not know if Sajji's name is mentioned, but you will immediately understand if you mention grilled chicken or mutton guling.
Sajji, Saaji, or Seiji is a traditional Pakistani food from the province of Balochistan which is becoming popular all over Pakistan.
This Pakistani food is indeed made from mutton or chicken (whole) which is seasoned, skewered, and grilled.
Besides being seasoned with salt and spices, this meat is also covered with papaya sap to make it more tender. On the inside, it is usually filled with rice and potatoes.
This cooking method produces meat that is crispy on the outside and juicy on the inside. The aroma of grilled meat and burning wood gives a mouth-watering smoked feel.
Pakistanis used to anoint it with lemon juice and eat it with rice, naan bread, or the Pakistani drink, raita.
If in Indonesia there is rice uduk, in Pakistan there is rice Pakistan Zarda.
However, unlike nasi uduk where rice is cooked with coconut milk, Zarda uses milk and sugar as a mixture in cooking.
In addition, the rice used is also basmati rice, which is premium rice with long grains. Also the spices used are very rich in taste, especially from saffron, cinnamon, and cardamom.
To get a golden yellow color, Zarda is added with natural food coloring such as turmeric in yellow rice.
The look and taste of Zarda is made even more luxurious with a sprinkling of raisins or nuts.
This traditional Pakistani cuisine is actually a luxurious type of food. Because of that you may only find it at certain events, or restaurants that are quite prestigious.
Seekh Kabab can be called a traditional Pakistani kebab.
Like the Turkish kebab which is well known in Indonesia, Seekh Kabab is made from grilled ground beef.
The traditional Seekh Kabab usually still uses charcoal to grill it, just like satay. Although many have also used the oven to make it faster and easier.
The difference with Turkish kebabs, Seekh Kabab usually uses mutton or lamb.
In addition, even though it is served with vegetables, it is not wrapped in bread like most Turkish Kebabs. Seekh Kabab is usually served like a sausage, like a long meat roll.
Paratha or Parota is a traditional food from the Peshawar region, Pakistan which is usually eaten at breakfast.
Similar to Puri, Parathas are made from baked flour. It's just that it's coated in butter and it's in layers as the name implies, para (layer) and atha (flour).
The texture may be similar to bakpia, crunchy and crunchy on the outside but soft on the inside.
Parathas are most often enjoyed with a filling of boiled potatoes, cauliflower, ginger, and other seasonings. Not infrequently he is also enjoyed with drinks such as tea, yogurt, or even curry.
If you've never enjoyed it, you'll find it easier to imagine it as a typical Pakistani pizza (without the topping).
Naan is a flatbread made from a mixture of flour, yeast, milk, salt, and sugar. This original recipe gives it a chewy and chewy texture.
As time goes on, Naan develops with additional creativity, both from ingredients, fillings, to toppings.
There is Kulcha Naan stuffed with raisins, potatoes. Or Onion Naan topped with chopped onions and butter.
In fact, there are also variations of Naan which are filled with cheese and date toppings.
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Chapli Kabab is a Pakistani food originating from the Pashtun region of northern Pakistan.
Like other types of kabab, it is made from ground beef, both beef and lamb. It's just that the shape is thicker, resembling a steak from Europe.
The aroma and taste of the meat is further enhanced by spices from pomegranate seeds and dried coriander, green chilies, and peppermint leaves.
Usually, Chapli Kabab is served with salad, chili sauce, yogurt sauce, and eaten with Naan bread.
Karahi is the name for a thick pot in Pakistani language. Gosht Karahi is made from mutton or beef, while chicken curry is commonly called chicken karahi.
Maybe this karahi is still the same root as curry, because the result of the dish is like curry.
The spices used are similar to curry spices in general: onions, cardamom, cumin, ginger, red chilies, and garam masala.
This dish is popular in Pakistan and northern India. While in India spicy is preferred, mild Karahi is preferred in Pakistan.
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NIhari is a meat based dish originally from old Delhi.
When Pakistan and India separated, many immigrants settled in Karachi and opened Nihari stalls. Because of this, Nihari has become an indispensable part of Pakistani cuisine.
Nihari is made of beef, lamb, or chicken, which is cooked over low heat for a long time (6-8) hours.
The meat is cooked with rich spices, from cumin, cloves, garam masala, to cardamom. Because it is cooked for a long time, the seasoning can seep into the meat perfectly.
The texture, delicacy and tenderness of the Nihari meat make it a Pakistani favorite for breakfast.
Samosa is a Pakistani-style dish in the form of spring roll skin filled with meat and vegetables.
The meat is usually made from goat or beef, while the vegetables come from potatoes, onions, and beans.
The taste of samosas tends to be savory with rich spices. Some types of samosas are even filled with curry spices before being stuffed into spring roll skins and deep-fried.
However, if you travel to Pakistan, you will find many Samosas with sweet fillings in its street stalls.
These are the 10 most popular, delicious, and popular Pakistani foods. Which one have you tried, is it the Samosa, Halwa Puri, or even the sumptuous Nasi Zarda?
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