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Hani’e chamik(Apricot Kernel Sauce)

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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. The ingredients traditionally used for this recipe are

Ingredients for Apricot kernel sauce:                          

Hani'e chamik(Apricot Kernel Sauce)

Hani’e chamik

(servings 2)

  • Apricot kernels      1/4 cup
  • Wheat flour            1 tbsp
  • Salt                          per taste
  • Water                      1 cup

Cooking Procedure of Hani’e Chamik:

  • In the first step, we mix the dried apricot seed flour and a tablespoon of wheat flour. Basically the flour serves as a thickening agent in the sauce. The thickening agent in Hunza sauces and soups is always wheat flour.
  • In a pan heat a cup of water and let it boil.
  • Add the mixture of apricot kernel powder and wheat flour to the warm while continuously stirring it.
  • Adjust the salt at this stage.
  • A white foam appears while cooking, make sure to cook it until it disappears which usually takes 2 minutes.
  • The sauce should have running consistency because as it sits it becomes thick.
  • Turn off the flame and serve with wheat flatbread.

Sweet apricot kernels versus bitter  kernels:

There are two types of apricot seeds, we are using sweet apricot kernels. Do not use the bitter kernels for this recipe as they are not safe to use in large quantity. Sweet and bitter apricot kernel look alike and it is therefore necessary to taste the kernels and make sure you are using the right ingredient for the recipe.

Serving:

Make bit size pieces of flatbread, Khamali in a bowl and pour hani’e chamik, the sauce over it or consume it while dipping a piece of bread in it. You can consume it without bread like a soup as well.



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3 Comments to Hani’e chamik(Apricot Kernel Sauce)

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