Local dishes of Hunza
Shuwanchal
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
Wild Thyme Soup
Wild Thyme is known as Tumuru in Burushaski language of Hunza and we use tumuru in winters to make tumuru tea which is the best natural flu remedy I have experienced so far. This wild thyme soup is one of the thyme recipes we make and is known as tumuru dawdo which is beneficial for flu and cold. It is also consumed as a preventive measure against cold in Hunza in cold winter season. Ingredients for Wild Thyme soup: Garlic Cloves Wild thyme leaves Mint leaves A tablespoon of cooking oilRead More
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.
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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.
Hunza fenugreek Soup Recipe
“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/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
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
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.
