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Hunza traditional soup recipe

Hunza Traditional soup recipe
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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.


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 Laqsha

Hunza Homemade Noodles Laqsha
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Khamali is the staple of Hunza Cuisine and hence they eat and want to eat it with every dish, they eat them with rice too. Yeah, with rice 😊. People of Hunza love Khamali so much that they tried to use it in soups with some modifications and came up with the Hunza homemade noodles locally known as Laqsha. This is only my guess and opinion and the story can be a bit different. Hunza Homemade noodles are used in traditional Chapchy dawdo, tumuru dawdo(Wild thyme soup) which is aRead More


Shuwanchal

shuwanchal
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Shuwanchal is a vegetable that is grown in Hunza and around Gilgit Baltistan from spring to late summers. It is a beautiful leafy vegetable with vibrant green color. Unlike vegetables like Hoi we do not dry this vegetable for winter season. It tastes best when it is stir fried with onion. Shuwanchal looks similar to the wild edible vegetable Malva parviflora  which is a wild edible perennial herb but we grow this variety of vegetable from seeds. For cooking shuwanchal, we harvest the leaves with the tender green stems because theyRead More


Traditional Hunza Breakfast Breads

traditional Hunza breakfast breads
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Traditional Hunza Breakfast Breads Hunza breakfast is incomplete without having at latest one of these four Traditional Hunza Breakfast Bread types and the salty tea. Hunza people drink salty tea with ginger and pepper spice. It is a must breakfast drink in Hunza homes with the traditional breakfast breads we make. The Traditional Hunza Breakfast Breads includes, Hunza Bread, Giyaling, Sheshar, Khamali and Makai Chapati. Hunza Bread The most common bread loved by Hunza people elders and children alike is Fiti or Phiti famous as Hunza Bread. As a childRead More


Sheshar

Hunza Cream of wheat
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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.


Buttering Daudo(Apricot soup)

Buttering Daudo(Apricot soup)
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Buttering Daudo meaning Apricot soup 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 you can skipRead More


Hani’e chamik(Apricot Kernel Sauce)

Hani'e Chamik(Apricot kernel Sauce) || How to cook Apricot Kernels||
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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.


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