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 one more variation which is called Booqpachy dawdo where garlic is the main ingredient of the soup and not the meat. The ingredients for two serving of dawdo are
- Meat 1 Cup
- Onion 1 large
- Ginger 1 tsp
- Garlic paste 1 tsp
- Quroot per taste (optional)
- Salt per taste
- Cooking oil 3 tbsp
- Homemade noodles 4 cups
Hunza Traditional Soup Recipe:
- sauté onion in 3 tbsp oil
- add meat, ginger, garlic paste, and salt, and cook till meat becomes tender
- add grated Hunza cheese (quroot) and water, and let the mixture boil.
- add homemade noodles (locally known as Laqsha) and cook for another 15 minutes or till noodles begin to float on the surface of the liquid.
- Serve the Hunza traditional soup hot in a wooden bowl.
Preparation procedure of Quroot with dried curd cheese
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.
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 a 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 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 to use with traditional soups 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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