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Dirum Fitti, The sprouted Wheat bread

Dirum-Fitti-The-Sprouted-wheat-Bread-Hunza-Bread-Recipes
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Dirum fitti, the sprouted Wheat bread is a traditional dessert of Hunza, Gilgit Baltistan and Chitral. It is cooked on special occasions like weddings, on a childbirth and Nowruz celebration. This dessert is made of sprouted wheat flour and hence has the natural sweetness to it like malt Syrup.  It takes literally no time to prepare if we cook in a traditional way. But if you want a crisper crust it takes no more than 5 minutes each side. There are two ways of serving dirum fitti, one is withRead More


Nowruz Celebration in Gilgit Baltistan

Nowruz Celebration in Gilgit Baltistan

Nowruz is a festival celebrated in the countries heavily influenced by Iranian culture and civilization and particularly those belongs to shai faith as a start of new year on 21st of March every year. Nowruz Celebration in Gilgit Baltistan are different in each districts of Gilgit Baltistan. Following are few practices on Nowroz in Hunza and Chitral. Nowruz in Chitral: Day before 21st March is set especially to clean the house inside out and when the cleaning is done a pinch of wheat flour is sprinkled on the door ways and windows. On MarchRead More


Kilao

Kilao

In the ancient times when food was scarce in the mountaineous regions, a limited variety of local fresh fruits and veggies produced were used to preserve systematically to utilize during the time of food shortage, especially in harsh winters. These products, some of them are still produced today as specialty of each district of Gilgit-Baltistan, are rich in taste and energy. Kilao is an organic product produced in Ghizer district of Gilgit-Baltistan and Chitral district of KPK, in Pakistan. Kuju village in south of Chitral is known for the production ofRead More


Hunza Herbal Tea, Tumuru Chai

Hunza Herbal Tea, Tumuru Chai
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Wild Thyme has been used in Hunza over centuries as a medicinal herb which is very effective in treating Flu, sore throat, cough and stomach aches. It is a herb that grows on high altitude and is purely organic, people of Hunza specially visit pastures/meadows to collect tumuru, dry and store them. In Hunza cuisine, we use it in special herb soup locally famous as Tumuru Dawdo. We brew Wild Thyme to make herbal tea locally known as Tumuru Chai which now is a famous Hunza Herbal Tea in Gilgit-Baltistan. We don’tRead More


Dried Mustard Greens, Buyam Hoi

Dried Mustard Greens,Buyam Hoi
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In regions with extreme weather conditions people store food that is grown in abundance in summer season as a preemptive measure for winter season. People of Hunza, Gilgit Baltistan like people in regions of extreme winters do store food for winters. The easiest to store food includes Mustard greens known as Hoi, which after drying them are know as Buyam Hoi. The word buyam means “dried” in Burushaski language of Hunza. The baby mustard greens that are dried for winters are tastier then the fully-grown dried mustard greens. The mustardRead More


Thomal

supandur and gal

Thomal describes a practice followed by people living in the northern mountainous region of Pakistan, especially in Hunza. Thomal basically is a smoke emanating from burning of basic three kinds of dry herbs locally called Supandur seeds, gulgul and Gal (Juniper) leaves. Only gulgul or a small proportion of gal and supandur is mixed and put on the red-hot charcoal of normal firewood on a metal plate .The fume originating has a pleasant fragrance and has been used for centuries to purify the houses and surroundings. Naturally, it has medicinalRead More


Buttering Daudo(Apricot soup)

Buttering Daudo(Apricot soup)
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Buttering Daudo meaning Apricot soup is a traditional Hunza soup made specially in winters and has been an effective remedy for cold for centuries in Hunza. The apricot used for this recipe is sun-dried organic Hunza apricot. It is one of the several soup recipes of Hunza cuisine. Dried apricot is also used as snack in Hunza and in making Apricot juice which is very effective for constipation problem when consumed on empty stomach in the morning. The recipe for Buttering Daudo(Apricot soup) requires only three ingredients and you can skipRead More


Hani’e chamik(Apricot Kernel Sauce)

Hani'e Chamik(Apricot kernel Sauce) || How to cook Apricot Kernels||
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Hani’e chamik(Apricot Kernel Sauce) is a traditional sauce of Hunza made with the dried sweet apricot kernel flour locally called Hani’e Butting. It is a common meal in winters usually served with the traditional flatbread. The word Hani refers to the Apricot seed and chamik refers to the semi liquid form of the dish, the sauce.


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