List of Pakistani soups and stews

This is a list of Pakistani soups and stews. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.^[1]

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Pakistani soups and stews

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

Haleem – prepared with wheat, barley, chicken, goat or buffalo meat,^[4] lentils and spices
Kadhi – a spicy dish whose thick gravy is based on chickpea flour,^[5] and contains vegetable fritters called pakoras, to which sour yogurt is added. In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular.
Khichra – a variation of the dish Haleem, popular with Muslims of South Asia. It is prepared with lentils, rice, meat and spices.^[6]
Nihari – regarded as a national dish of Pakistan
Siri paya − a Pakistani delicacy, its main ingredients are the hoof (trotters) and head of a lamb or goat, cooked with cilantro and ginger.^[7]

Pakistani haleem served with garnish
Kadhi
Khichra

References

Wikimedia Commons has media related to Soups of Pakistan.

^ Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5
^ Schmidt, A.; Fieldhouse, P. (2007). The World Religions Cookbook. Greenwood Press. pp. 178–179. ISBN 978-0-313-33504-4. Retrieved January 25, 2015.
^ Davidson, A.; Jaine, T.; Vannithone, S. (2014). The Oxford Companion to Food. Oxford Companions Series. Oxford University Press. ISBN 978-0-19-967733-7. Retrieved January 25, 2015.
^ Devine, C. (2014). Encyclopedia of Meat Sciences: 3-volume set. Elsevier Science. ISBN 978-0-12-384734-8. Retrieved January 25, 2015.
^ Jaffrey, M. (2003). From Curries to Kebabs: Recipes from the Indian Spice Trail. Clarkson Potter. p. 294. ISBN 978-0-609-60704-6. Retrieved January 25, 2015.
^ Smith, R.V. (2008). Capital Vignettes: A Peep Into Delhi's Ethos. Rupa & Company. ISBN 978-81-291-1317-7. Retrieved January 25, 2015.
^ Sturtz, T. (2013). Food Lovers' Guide to Tampa Bay: The Best Restaurants, Markets & Local Culinary Offerings. Food Lovers' Series. Globe Pequot. ISBN 978-0-7627-8120-1. Retrieved January 25, 2015.

v t e Cuisine of Pakistan
Regional cuisines	Punjabi Sindhi Kashmiri Parsi Karachi Pashtun Balochi Hazaragi Chitrali Overseas and fusion Balti Pakistani Chinese
Ingredients	Main dishes Bread Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation & cooking	Handi Karahi Tava Tandoor Other
See also	History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
Pakistan portal Food portal

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Soups and Stews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Cookie sandwiches Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Beverages Cereals Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Delicacies Hangover foods Hors d'oeuvre Tapas Made from maple Military Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

This page was last edited on 15 September 2022, at 07:50

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Transcription

Pakistani soups and stews

See also

References