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Hunza Food recipes

 
 

Hunza Corn Bread

Hunza Corn Bread
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In Gilgit Baltistan and Chitral we have several bread recipes. we make some on special occasions; we make some of them specifically to eat with tea in the morning and evening. We make others to eat with curries. Hunza corn bread is one of many breads which goes well with tea and therefore, is part of our breakfast items. The ingredients for Hunza corn bread I have used are very basic and simple but we can add more ingredients. We can use milk instead of water to knead  and we can also addRead More


Hunza Homemade Noodles

Hunza Homemade Noodles Laqsha
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Hunza Homemade noodles, Laqsha are used in traditional Chapchy dawdo, tumuru dawdo (Wild thyme soup) which is a famous herbal soup for cold, cough  and flu remedy. Traditionally it was made with organic wheat flour but now we make it with any flour available on hand. Ingredients for Hunza Homemade Noodles: Serving: 01 Flour preferably whole wheat flour   1 ½ cups Water                                120ml Salt (optional)                      per taste Directions of Making Hunza Homemade Noodles : Add dry ingredients into a bowl and mix. Hand knead the mixture and the dough should not beRead More


Bhatura Recipe

Bhatura recipe
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Hunza style Bhature or Deep fried paratha also known as Shesar is a fluffy yeast bread which is deep fried and is popular recipe among the people of Hunza. It is made with wheat flour and the dough for this recipe is same as it is for the baked Hunza bread recipe.


Dried Apricot Soup

Dried Apricot Soup
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Dried Apricot soup also called Buttering Daudo is a traditional Hunza soup made specially in winters and has been an effective remedy for cold for centuries in Hunza. The apricot used for this recipe is sun-dried organic Hunza apricot. It is one of the several soup recipes of Hunza cuisine. Dried apricot is also used as snack in Hunza and in making Apricot juice which is very effective for constipation problem when consumed on empty stomach in the morning. The recipe for Buttering Daudo(Apricot soup) requires only three ingredients and youRead More


Apricot Kernel Sauce Recipe Recipe

Apricot Kernel Sauce Recipe
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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.


Hoi lo Garma

Hoi lo garma
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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.


Hunza fenugreek Soup Recipe

Hunza fenugreek Soup Recipe
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“Hunza fenugreek Soup” calls for dried and powdered form of fenugreek and is known as Sikarkuch’e Dagowang in Hunza. Except for the roots, every single bit of fenugreek is utilized in Hunza. For instance, this recipe uses the stem part of fenugreek plant, that is dried and ground to powdered form and cooked as a soup with wheat flour as a thickening agent, while the top leaves of fenugreek plant are either cooked fresh or dried separately and cook in different ways.


Chap shoro/shuro

Chap shoro
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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.


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