Sohbat or sobat is a traditional food of the southern districts of Khyber Pakhtunkhwa in Pakistan. It is known as painda in Pashto, which translates to “a group of people sitting together”. The dish also enjoys popularity in the Saraiki Belt within the region and is recognised as "Damaani sohbat." Sohbat is a dish that is served to honor and show respect to guests in the area. It is a way of bringing people together and symbolising unity among those who enjoy it.[1]
Ingredients
The dish comprises meat pieces, typically chicken or mutton, slow-cooked in a flavorful broth infused with ingredients like onions, tomatoes, garlic, ginger, and an assortment of spices. Afterward, the meat is extracted from the broth and deep fried until crisp. This meat-broth blend is then presented atop a torn flatbread known as paasti or maaney.[2] The bread, akin to local chapati, is baked on stone slabs. The ensemble is served in a spacious vessel referred to as a "Thaal," facilitating communal enjoyment. Fresh salads, chutneys, and tea[3] often accompany the dish to enhance the Sohbat experience.
References
- ^ ayesha.ibrahim (2016-08-05). "Sohbat: The Pashtun Dish That Brings People Together". Make Heritage Fun!. Retrieved 2022-01-12.
- ^ "Sohbat | Traditional Stew From Khyber Pakhtunkhwa | TasteAtlas". www.tasteatlas.com. Retrieved 2022-01-12.
- ^ "Sohbat | Traditional Stew From Khyber Pakhtunkhwa | TasteAtlas". www.tasteatlas.com. Retrieved 2022-01-12.
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 15 March 2024, at 22:21