Hunza traditional soup recipe
I am sharing with you the authentic Hunza traditional soup recipe from scratch. You will also learn homemade noodles recipe, storing homemade noodles or wheat flour noodles in the video demonstration which is a step-by-step guide on how to make Hunza traditional soup?
Traditional Hunza soup is made with homemade noodles and is locally known as Chapchy dowdo and Moch in Wakhi (a language spoken in Upper Hunza). It is the most special soup we make during winters in Hunza. Chap refers to the meat – mutton or beef but never chicken. Traditionally, we serve this soup is in a wooden bowl with a wooden spoon. This soup has two more variations Tumuru Dawdo also known as Wild Thyme soup and Booqpachy dawdo where garlic is the main ingredient of this soup and both soups are made without meat. The ingredients for two serving of dawdo are
Hunza traditional soup recipe Ingredients
Onion 1 small onion chopped
Mutton 1 Cup
Ginger 4 cloves
Garlic 1/2 inch
Salt Per taste
Ingredients to make homemade noodles
Wheat flour 2 cups
Salt a pinch
Hunza Traditional Soup Recipe
- Sauté onion in 60ml oil
- Add ginger, garlic paste, meat, and salt and mix well.
- Add 125ml of water, add more if required, and cook till meat becomes tender.
- When the meat becomes tender add another 750ml water and quroot. let the mixture boil.
- Add the homemade noodles (locally known as Laqsha) when the water starts to boil.
- The whole mixture will take 5 minutes to cook.
- Serve the Hunza traditional soup hot in a wooden bowl.
The preparation procedure of Quroot
Hunza cheese has a hard texture which comes in white to dark brown colors. It has a tangy flavor. It is made of goat’s milk and used in making a variety of traditional soups. Quroot chamik is a traditional sauce that we enjoy with traditional Hunza soup.
Preparation of Quroot :
1. We boil the goat’s milk and let it ferment at room temperature without adding any fermenting agent. It takes about a week or 10 days for the natural fermentation process.
2. We beat the fermented milk is in special wooden equipment called Saghu to make buttermilk and extract the butter. Diltar is local name of buttermilk.
3. We heat the buttermilk on low flames and then transfer it into a cotton cloth bag and hang to drain the excess water from the creamy bi-product. The water gradually filters out resulting in liquid cheese(qurut) formation.
4. we scoop the Liquid curd onto a wooden frame and then dry it in the sun. It takes over 10 to 15 days for the curd to fully dry and may take longer depending on the weather/temperature.
5. We store Quroot in cotton cloth bags which we use later in winters in Hunza traditional soup recipe. In summers, we use the liquid cheese as a replacement for yogurt, and we make dishes like Burus sapik and some other dishes and salads.
Hunza traditional soup recipe
Traditional Hunza soup is made with homemade noodles and is locally known as Chapchy dowdo. It is the most special soup made during winters in Hunza. Chap refers to the meat which includes mutton or beef but never chicken. Traditionally this soup is served in a wooden bowl with a wooden spoon.
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