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Hunza traditional soup recipe

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I’m 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 made during winters in Hunza. Chap refers to the meat –  mutton or beef but never chicken. Traditionally, this soup is served 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


Ingredients to make the soup mixture:
One small onion chopped

Oil 60ml

Mutton 1 Cup

Ginger 4 cloves

Garlic 1/2 inch

Salt to taste

Water 750ml

Ingredients to make homemade noodles

Wheat flour 2 cups

Salt a pinch

Water to knead 60ml

Hunza Traditional Soup Recipe

  • Sauté onion in 60ml oil
  • Add ginger, garlic paste, meat and salt and mix well.
  • To the mixture add 125ml water and 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. A traditional sauce, also known as Quroot chamik, is a special sauce made of Quroot and can be consumed as a supplement with several traditional dishes.Hunza Cheese(Qurut)

Preparation of Quroot :

1. The goat’s milk is boiled and is fermented at room temperature without adding any fermenting agent. It takes about a week or 10 days for the natural fermentation process.

2. The fermented milk is then blended in special wooden equipment called Saghu and the butter is extracted. The liquid that remains is buttermilk, locally known as Diltar.

3. The buttermilk is heated on low flames till the curd is formed. This mixture is then transferred to a cotton cloth bag and hanged on a tree in the natural environment. The water gradually filters out resulting in liquid cheese(qurut) formation.

4. Liquid curd is then scooped onto a wooden frame and sun-dried. It takes over 10 to 15 days for the curd to fully dry and may take longer depending on the weather/temperature.

5. The dried Quroot is stored in cotton cloth bags which is use for Hunza traditional soup recipe during harsh winters. In summers, the liquid cheese is used as a replacement of yogurt and is also used to make several dishes.

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