Hani'e Chamik(Apricot kernel Sauce) || How to cook Apricot Kernels||
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Hani’e chamik(Apricot Kernel Sauce)

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.

Hoi lo garma
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Hoi lo Garma

Hoi lo Garma is a local Hunza dish made of mustard greens cooked with flatbread. This dish is also known as Garma, the dish is traditionally served with with a simple salad which includes chopped tomatoes, green onions and greens chilies seasoned with salt. I have noticed adding lemon juice takes this dish to the next level of deliciousness.

Chap shoro
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Chap shoro/shuro

Chap shoro/shuro is originally cooked on firewood, chap refers to the meat and shoro/shuro is the resulting product which is formed of ground meat and dough. My observations say that the steamed and small version of chap shuro is dumpling and the deep fried version of chap shuro is kachori.

Hunza Flour tortilla, Khamali
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Hunza Flour tortilla, Khamali

Hunza Flatbread Khamali is a staple of Hunza cuisine. It is a basic recipe for everyone learning Hunza traditional cooking. Although there are a variety of flatbread traditional dishes but the thin flatbread is the basic one and made at least 3 times a day.

Maltaschy Giyaling Recipe
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Maltaschy Giyaling Recipe

Hunza Cuisine is rich and has more savory touch to every dish. Hunza Style Dosa,Maltaschy Giyaling recipe is one of many flatbread recipes that exist in Hunza Cuisine. This oily flatbread made with wheat flour has three different variations that include Maltaschy Giyaling, Khalonch’chy Giyaling and Bis’chy Giyaling. Maltas refers to the butter in local language and the giyal made with freshly skimmed butter is called Maltas’chy Giyaling.

Hunza-Bread-Original-Hunza-bread-recipe-How-to-bake-without-oven
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Hunza Bread

Hunza bread is considered a vital food item for breakfast in Hunza homes. It leaves one full for almost 6-8 hours. It is made with wheat flour and sometimes one portion of maize flour is added for extra flavour and texture. The Hunza bread is baked in an earthenware pan which is buried in hot ashes. It is usually baked at night and served in the morning with salty tea.

Goat intestines spicy curry
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Goat intestines spicy curry

The goat intestines spicy curry is most scrumptious dish Hunzukz(people of Hunza) cook on the day of Youshayas Sheyas. It is a custom of slaughtering an animal in the month of November. The meat is stored and used in winter season for making curry or traditional soups in the whole winter season.

organic apricot Juice
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Organic apricot Juice

Organic apricot Juice is known as chamus in Hunza. Traditionally Organic apricot Juice is made following these simple three steps:
Wash the dreid apricots
soak them in water for few hours.
Rub the soaked organic apricot between the palms of hands.

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