Chitrali cuisine

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Chitrali cuisine (

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Chitrali Biryani is also famous in overall Chitral District and neighbouring regions.

.

Breads

Paratha A flatbread made with whole wheat flour and is unleavened. Parathas are fried in a tawa, a stone frying pan, using butter or cooking oil. It is use everyday to Breakfast in Chitral.

Tikki A thick leavened loaf baked over coals in a special mold. Because of its hard crust it can be stored for weeks. It is popularly eaten at breakfast or in the afternoon.

Khesta A bread made from a liquid batter which has been allowed to ferment and is cooked on a griddle. It has a slightly sour taste and a spongy texture.

Phulka The standard South Asian

.

Rishiki Thin pancakes or

made of a batter consisting of whole wheat flour, water and eggs. They can be either savoury or sweet. Sweet rishiki is served with honey and cottage cheese.

Dry meat dishes

Rondijhzu Barbecued or spit roasted goat or lamb seasoned with only salt.

Taaw Kahak Chicken which is roasted on a griddle with additional pressure applied, usually by placing a rock or heavy pot over it. Very dry and crispy.

Taaw Machhi Fish cooked in the same pressure grilling method as taaw kahak, especially brown trout, rainbow trout and schizothorax.

Soups

One of the most important elements in Chitrali cuisine is the importance of soups, usually eaten as the main dish accompanied by bread and fruit. The cold climate of Chitral is one of the factors contributing to the popularity of soups in Chitrali cuisine.

Kalli A noodle soup made with minced beef and hand-cut whole wheat noodles. It is very similar to the Central Asian laghman and is probably of Chinese origin.

Leganu Made with tiny lentil-flour dumplings and unlike most Chitrali cuisine it is often quite spicy.

Lajhaik Similar to the Kashmiri

, it is a thick soup of whole wheat and barley grains slowly stewed together with lamb, beef or duck.

Khhamalogh A soup consisting of the skulls of sheep, goats or cattle crushed and slowly simmered for many hours.

Kawirogh A light soup made with dried wild capers and meat. Very popular in the summer as it is supposed to have a cooling and blood-thinning affect.

Indigenous dishes

Ghalmandi A dish of layered flat breads with a filling of cottage cheese, coriander and chives and covered in melted butter and walnut oil. Cheer Aa Shapik Similar to ghalmandi, but with a white sauce, similar to

replacing the cottage cheese.

Qalaibat A dish made by cooking whole wheat flour with lamb fat.

Shroshrp A type of unsweetened

made from germinated wheat grain flour.

Pushur Tikki A loaf of tikki bread baked with a mince meat filling, a type of meat pie. Other variations include Phhenak Tikki which is filled with cottage cheese and Pandir Tikki filled with matured cheese. A vegetarian version with a spinach filling is Shaakh Mujhzi.