List of Pakistani soups and stews

This is a list of Pakistani soups and stews. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.^[1]

Pakistani soups and stews

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

Dal makhani

• Abgooshth – lamb and lentil soup^[2]
• Chakna – tripe stew with chunks of liver and kidneys
• Shorva – Chorba (called shorva in Pakistan)^[3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East
• Dal makhani – primary ingredients are whole black lentil (urad) and red kidney beans (rajma),^[4] butter and cream
• Haleem – prepared with wheat, barley, chicken, goat or buffalo meat,^[5] lentils and spices
• Kadhi – a spicy dish whose thick gravy is based on chickpea flour,^[6] and contains vegetable fritters called pakoras, to which sour yogurt is added. In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular.
• Khichra – a variation of the dish Haleem, popular with Muslims of South Asia. It is prepared with lentils, rice, meat and spices.^[7]
• Nihari – regarded as a national dish of Pakistan
• Siri paya − a Pakistani delicacy, its main ingredients are the hoof (trotters) and head of a lamb or goat, cooked with cilantro and ginger.^[8]

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  Pakistani haleem served with garnish

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  Kadhi

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  Khichra

See also

• List of soups
• List of stews
• Pakistani meat dishes

References

1. Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5
2. Schmidt, A.; Fieldhouse, P. (2007). The World Religions Cookbook. Greenwood Press. pp. 178–179. ISBN 978-0-313-33504-4. Retrieved January 25, 2015.
3. Davidson, A.; Jaine, T.; Vannithone, S. (2014). The Oxford Companion to Food. Oxford Companions Series. Oxford University Press. ISBN 978-0-19-967733-7. Retrieved January 25, 2015.
4. Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37627-6. Retrieved January 25, 2015.
5. Devine, C. (2014). Encyclopedia of Meat Sciences: 3-volume set. Elsevier Science. ISBN 978-0-12-384734-8. Retrieved January 25, 2015.
6. Jaffrey, M. (2003). From Curries to Kebabs: Recipes from the Indian Spice Trail. Clarkson Potter. p. 294. ISBN 978-0-609-60704-6. Retrieved January 25, 2015.
7. Smith, R.V. (2008). Capital Vignettes: A Peep Into Delhi's Ethos. Rupa & Company. ISBN 978-81-291-1317-7. Retrieved January 25, 2015.
8. Sturtz, T. (2013). Food Lovers' Guide to Tampa Bay: The Best Restaurants, Markets & Local Culinary Offerings. Food Lovers' Series. Globe Pequot. ISBN 978-0-7627-8120-1. Retrieved January 25, 2015.