Surprising Health Benefits of Arabic Food

If you like Arabic food you will also like Arabic coffee and tea made with fresh coffee. You can use ابريق الماء to heat your water when you make tea or coffee.You may enjoy Arabic foods, but have you ever taken the time to think about it’s nutritional value? It turns out that not only is the cuisine tasty, but it can also be good for your health. In fact, this is one diet that is often praised for its role in helping to stave off chronic disease and cardiovascular problems. Let’s take a moment to discuss a few of it’s biggest benefits.

Low Cholesterol

The great thing about Arabic foods is that it’s composed primarily of foods that can be found in nature such as olive oil, legumes, fruits, vegetables as well as unrefined cereal products. Unlike the average American diet, it’s very low in sugar and is virtually free from GMOs and other artificial ingredients such as high fructose corn syrup, flavor enhancers and preservatives. Foods are normally sweetened with natural sweeteners like honey. This lack of processed food and increase in omega-3 fatty acid results in lower cholesterol.

Fights Cancer

What most people may not realize is that cancer cells feed off of sugar. This means that in order to multiply and spread, you must provide your body with an excessive amount of carbohydrates. And this is where Arabic foods can be very useful. The give your body just enough carbohydrates to remain energized, but they can also help to starve out the cancer cells. Also, the plant foods, fruits and vegetables, contained in this diet, provide the antioxidants needed to protect DNA from damage and helps to stop cell mutation.

Prevents/Reverses Diabetes

Arabic foods contain healthy fatty acids, large amounts of protein and carbohydrates that are low in sugar. Not only does this burn fat and give you more energy, but it also helps to control your insulin levels. You see, insulin is a hormone which controls the levels of blood sugar. So those who suffer with type 2 diabetes can benefit from eating Arabic foods. While there are certain foods that do include a great deal of carbohydrates — in the forms of pastas or breads, with added activity or little exercise, blood sugar levels should remain balanced.

Heart Healthy

If you’re interested in maintaining a healthy heart, then you need plenty of monounsaturated fats and omega-3 foods. Arabic foods contain sunflower oil and extra-virgin olive oil which helps to decrease blood pressure by and lower you chances of hypertension. These oils also help to keep your arteries dilated and clear.

Improves Mood and Cognitive Health

Arabic foods can aid as a natural Parkinson’s disease treatment and help to preserve your memory. Cognitive disorders usually occur when your brain isn’t getting the appropriate amount of dopamine which is a chemical that is necessary for body movements, the regulation of your mood and thought processing. Healthy fats such as olive oil, anti-inflammatory veggies as well as fruits fight cognitive decline as we age. These help to fight against the effects of exposure to free radicals, toxicity and food allergies, which can all lead to the impairment of brain function.

Weight Loss

Are you searching for a diet that helps with weight loss without your having to feel starved? Well, Arabic foods reduce fat but are still very nutrient-dense. These foods contain a lot of healthy fats while keeping carbohydrates low and improving intake of high-quality proteins. And the great things about it is, you have a lot of options and variety from which to choose. If you are someone who prefers protein over legumes and grains, you may go with large amounts of seafood and dairy products which contain probiotics.

You will always feel full and satisfied because fish, dairy products and other grass-fed meats contain healthy fatty acids which can act as appetite suppressants. However, if you prefer a plant based diet, you can always go with whole grains (especially if they have been soaked and sprouted) because they can achieve the same effect.

As you can see, Arabic foods can be very beneficial. Not only is this diet tasty, but it’s also rich in the fruits, vegetables and meats that are needed in order to keep the body functioning properly. With the balance of Arabic foods and exercise, you can work toward improving both your body and mind. The benefits are endless and can make the world of difference in your life.

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4 Surprisingly Easy Arabic Food You Can Make

Arabic dishes are flavorful and decadent, and feature a number of spicy, sweet and savory flavors. The dishes also contain several health benefits, which makes the food both delicious and nutritious. If you’re interested in learning how to make Arabic food, here are a few easy dishes that will build up your confidence as you perfect the art of preparing Middle Eastern cuisine.

 

1. Chicken Kabobs (Shish Taouk)

These kabobs are easy to prepare and make a great entree or appetizer when entertaining guests. To make the dish even simpler, you can ask your butcher to cut the chicken into cubes so you’ll be ready to marinate the meat immediately. To prepare the chicken marinade, you’ll need:

 

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 2-3 finely chopped garlic cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon pepper

 

The chicken should marinate for at least two hours, but you can also marinate it overnight for a more flavorful dish. Take the chicken from the marinade and place the meat on skewers (about five pieces on each skewer). Grill the chicken on each side for about 15 minutes, or until the chicken is cooked all the way through. You can also add vegetables such as onions and bell peppers to the skewers and serve with rice for a complete meal.

 

2. Kofta

 

This spiced ground beef dish is a Middle Eastern alternative to meatloaf. This dish is also cooked on a skewer, but is usually removed from the skewer and placed on a bed of rice before serving. Since kofta requires finely ground beef, you may need to ask your butcher to run the meat through the grinder an extra time or two before taking it home to cook. To make this dish, you’ll need:

 

  • 3 pounds of finely ground beef
  • 1 large onion
  • 1/2 cup of fresh chopped parsley
  • salt and pepper to taste

 

Place the ground beef in a large bowl. Combine the parsley and onion in the food processor, then add the mixture to the ground beef. Add salt and pepper. Form the meat into balls and place about five balls onto a skewer. Once the meat is on the skewer, form the meat into a cigar shape so that it will cook evenly. Bake the kofta for about 30 minutes, or grill it for around 25 minutes. This dish is delicious served with white rice.

 

3. Butter Cookies (Ghoraibi)

 

These cookies are delicious and make a great edible gift for family and friends. The dough also freezes well, so you can save it for weeks at a time and make this sweet treat whenever you like. To make ghoraibi, you’ll need:

 

  • 2 cups of softened butter
  • 1 cup of confectioner’s sugar
  • 1 cup white sugar
  • 4 cups of all purpose flour
  • 2 cups of blanched almond halves
  • 1 teaspoon almond extract

 

Preheat the oven to 300 degrees. Use an electric mixer to beat the butter for about five minutes, then add the confectioner’s and white sugar. Add the almond extract, and add the flour in a little at a time.

 

Chill the dough in the refrigerator for about 30 minutes or up to an hour. Flour a flat surface and roll the cookie dough out. Roll the dough into a rope shape that is about 1.5 inches thick. Cut the rope in diagonal shapes and placed the cookies on an un-greased cookie sheet. Press an almond into the center of each cookie. Bake the cookies for 12 minutes and place them on a rack to cool.

 

4.Pita Bread

 

If you’ve been to a Middle Eastern restaurant, you’ve likely had pita bread with your meal. This Arabic staple is also easy to make at home. Pita is traditionally made in a brick oven, since these ovens cook food at very high temperatures. However, if your oven is at the right setting, you can make a delicious pita that your family will love. For this recipe, you’ll need:

 

  • 1 package of yeast (regular or quick rising)
  • 1/2 cup warm water
  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cup tepid water

 

Pour the yeast into 1/2 cup of warm water and allow it to dissolve. Add the sugar and stir until the sugar is dissolved. Let the mixture sit for about 10 minutes, or until it is frothy.

 

In a separate bowl, mix the flour and salt. Make a small well in the flour mixture and pour the yeast mixture in. Slowly add the cup of warm water and stir the dough until it becomes elastic. Place the dough on a floured surface and knead it for about 10 minutes, or until it is elastic and smooth.

 

Coat a bowl in vegetable oil and place the dough in a bowl. Turn the dough around in a bowl to ensure that it is completely covered in oil. Place the bowl in a warm spot for about three hours, or until the dough rises to double its original size.

 

Roll the dough out in a roll and pinch off about 12 small pieces. Place the balls on a floured surface and let the dough sit covered for about 10 minutes.

 

Preheat the oven to 500 degrees and make sure there is a rack at the very bottom of the oven. Preheat the baking sheet as well to ensure the pitas have the right consistency. Roll out each piece of dough into a circle.

 

Bake the pitas for about 4 minutes or until the dough puffs up. Turn the pitas over and bake them for two additional minutes. Use a spatula to gently flatten the puffiness in the middle of the pita and place the bread in a storage bag immediately. The pitas can be used to soak up sauces from meats and vegetables, or you can add the protein or vegetable of your choice inside of the pita to create a sandwich.

 

These are just some of the delicious and simple Arabic foods you can create. Once you get the hang of it, you’ll likely make these recipes often and be motivated to learn even more about Middle Eastern food.

 

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How to Prepare This Middle Eastern Entree

Kabsa is a chicken and rice dish that is popular in Saudi Arabia and Jordan. While the dish is often made with chicken, kabsa can also be made with goat, lamb or seafood. The dish is also called makbus in the Persian Gulf. This entree is an easy dinner dish that is ideal for cooks who are looking for difference dishes to add to their repertoires, and the spices and herbs used in the dish are sure to impress friends and family members. If you’re looking for a new and creative way to prepare chicken, this flavorful dish could be the answer.

The meat for kabsa can be prepared in a number of ways. One of the most popular ways of preparing the meat is called mandi. This is a technique that has been around for thousands of years and originated in Yemen. The meat is barbecued in a very deep hole dug into the ground. The hole is covered while the meat cooks. Mathbi is another method for making the eat for kabsa. Mathbi involves placing the seasoned meat on flat stones that are positioned on burning embers. Another way of cooking kabsa meat is madghut, which involves cooking the meat in a pressure cooker.

To make kabsa, you’ll need:

  • 1 1/2 cups of white basmatic rice that has been cleaned and rinsed
  • Water (the amount will depend on the size of the rice cooker or pot that you’re using)
  • 1 small chopped tomato
  • 1 small to medium chopped onion
  • 2 teaspoons of ground Baharat spice
  • 3 teaspoons of ground cardamom
  • 3/4 can of tomato paste
  • 6 teaspoons of olive oil
  • 1 snack-sized box of raisins
  • 1 small chicken, cut into setions
  • 1 cinnamon stick
  • 1 dried black lemon
  • salt (to taste)
  • 2 packets of instant beef broth (optional)
  • 2 teaspoons powdered garlic
  • 1 dried black lemon

Start by thawing the chicken according to the meat package instructions, or get a fresh chicken cut into sections by your butcher. Wash the chicken and remove the skin. Set is aside for a few minutes (leaving chicken out for long periods of time could cause bacterial growth).

Set the stove to medium high heat. In a large pot add the oil onion and cardamom. Stir until brown. Add the water to the pot until it is half full. Add salt to taste. Add more cardamom, garlic powder and tomato.

Add the tomato paste and black lemon. Add the raisins and broth. Turn the pot down to medium heat and add the chicken. Cover the pot with aluminum foil and then cover with the pot lid.

The mixture should cook for about half an hour. During this time, heat the oven to 300 degrees. Then, take the chicken from the pot, put it in a baking dish and place it in the oven.

Strain the broth in the pot and keep the strained contents in one bowl while saving the broth in another bowl. Place the strained ingredients back into the pot.

Add the rice and three cups of the broth to the pot. Bring the rice, vegetables and broth to a boil, then turn the heat to low and over the pot with aluminum foil and the pot lid. Let the mixture cook covered for about 10 minutes. Check to make sure the rice is fluffy, but don’t stir it. The rice is fully cooked when all the broth has been absorbed.

Check the chicken to ensure it is not becoming dry. Turn off the stove heat and take off the aluminum foil from the pot to let the steam escape. If the rice is a little dry, add some extra broth and cook for a few more minutes on low. Add a little water to the rice, but do not mix.

Pour the rice into a large dish. Remove the chicken from the oven and place the meat over the bed of rice.

Kabsa can be served with shattah, which is a Middle Eastern hot sauce, or you can skip the sauce if you don’t want the dish to be too spicy. The dish can also be enjoyed with pita, or you can prepare a salad with tomatoes, cucumber and an olive oil dressing to make the meal complete. This hearty meal is sure to leave your family asking for seconds, and is a tasty entree to prepare on special occasions.

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Different Types Of Teas For A Sore Throat

Most people who are conscious of the medicines they take will always look for cheap natural home remedies that are easily available. However, not all home remedies give quick results. But there are types of teas and herbal infusions that can help soothe a painful throat. They will provide relief and comfort quicker than some of the products on the market. Here are some of the common teas in the market for a burning throat.

 

Chamomile tea

Those who love tea will probably enjoy the taste of chamomile. Not only is chamomile the most widely available herbal tea in the world but also the oldest known to be a herbal remedy.

A number of studies have proven that chamomile has the power to treat a variety of conditions. This tea can lubricate your throat and this may be useful in warding off pain and hoarseness. The tea also has anti-inflammatory properties that greatly reduce redness and swelling.

There are many reasons that make chamomile popular. But what stands out is its antioxidant properties which repair damaged tissues. It can also reduce cough thanks to the antispasmodic action.

Sore throats are sometimes caused by a cold. If this is the case, chamomile tea can relieve some of the other cold symptoms. Other than drinking it, one can as well inhale its steam and this will be equally effective.

 

Slippery elm tea

This is a herb that has, for many centuries, been used as a natural remedy. Slipper elm tea contains an element referred to as mucilage. This is what turns into a gel after it’s mixed with water. The gel will help coat your throat. This will, in turn, soothe and protect your throat. It has been discovered that elm tea is more soothing than decaffeinated orange pokeo tea.

 

Horehound tea

What makes horehound tea one of the most effective teas to relieve a sore throat is the fact that it is an antioxidant-rich herb that has anti-inflammatory properties. This has traditionally been used as a remedy to eliminate colds and soreness. Horehound will also work like a mild cough expectorant. So this is the tea one should get if there are issues with mucus buildup. People who want horehound tea will always get it at the health food store or pharmacy.

 

Turmeric tea

Turmeric belongs to the ginger family. There are lots of products that have this as the key ingredient and this is because of its effectiveness to heal a burning throat. If you have this growing in your garden, you can make yourself a natural remedy. Put it in some boiling water. Simmer the solution for several minutes then strain into a cup. The taste is not always the best, so add some honey to sweeten it. And just like most of the herbal teas in this list, turmeric tea has anti-inflammatory, antiseptic and antioxidant properties. This is why it’s effective in relieving throat pain and irritation.

 

Green tea

Green tea, just like other herbal teas, is also reach in antioxidants. One has a chance of getting some natural anti-inflammatory properties that cannot be found anywhere else. Research shows that gargling green tea will help relieve a soreness. Green tea also has other numerous health benefits that will improve the overall functioning and healing of the throat.

To make green tea effective, one should understand the best condition to take it. So after brewing the tea, let it cool to a comfortable temperature. Gargle it for several seconds then spit out. Repeat this process 2-3 times as required.

 

Licorice root tea

This is a common alternative remedy people go for. Before gargling licorice tea, you will first need to follow the package directions. After preparing it, let it cool to a comfortable temperature. Gargle it for several seconds then spit out.

It is important to understand that licorice root can be dangerous if taken in large quantities. So for those who have certain health conditions, consult the doctor before taking licorice root tea.

With that in mind, those are the best types of teas you should consider taking if a sore throat is messing up your day. Also, consider taking commercial products that mix these teas to have a more powerful throat soothing and coating remedy.

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5 Pakistani Food Recipes you Should Try

Pakistani food relies on a unique blend of Far Eastern, Middle Eastern, and Indian cooking techniques to create unique dishes that are full of flavors, usually sweet or spicy. Thanks to its rich taste, it is becoming increasingly popular throughout the world.

Whether you are new to Pakistani food or have been eating it for years, you are sure to enjoy the following five recipes that focus on some of the region’s most popular dishes.

 

  1. Traditional Chicken Biryani

Biryani has long been a favorite dish in Pakistan, thanks to its perfect combination of rice, spices, and chicken. As an added bonus, it can be made quickly and in a single pot, which reduces your cleanup, and it makes a great option for leftovers.

Ingredients:

l 4 chicken breasts, skinless and cut into large chunks

l 3 ½ cups chicken stock

l 3 cups basamati rice

l 2 tbsp. butter

l 1 onion, finely sliced

l 1 bay leaf

l 1 tsp turmeric

l Small cinnamon stick

l 3 cardamom pods

l 4 tbsp. curry paste

l ¾ cup raisins

l Chopped coriander and toasted flaked almonds

**If you prefer, you can substitute the chicken with lamb. The directions remain the same.

Directions:

l Soak rice in warm water before washing it in cold water until the water is clear.

l In a saucepan, heat the butter. Add the onions, bay leaf, and other whole spices. Cook for 10 minutes.

l Sprinkle turmeric in.

l Add chicken and curry paste. Cook until aromatic.

l Stir rice and raisins into the pan. Pour stock on top.

l Put lid on top of pan and bring to hard boil.

l Lower the heat to low. Cook for 5 minutes.

l Turn off heat and let set for 10 minutes.

l Stir well and mix in ½ of the coriander. Scatter the rest on top, along with the almonds.

  1. Nihari

Considered to be Pakistan’s national dish, nihari is a slow-cooked stew that originated in the late 18th-century. It was frequently served to laborers who were working on huge construction projects. Today, its served as an everyday meal, as well as a food for special occasions, such as weddings.

Ingredients:

l 2 pounds beef shank (cut into palm-size pieces)

l 1 pound beef bone marrow

l 4-5 cups water

l 2 finely chopped onions

l 3 fresh green chilis, finely chopped

l 1 handful fresh coriander leaves, finely chopped

l 1 tbsp. fresh ginger, julienne cut

l 3 black cardamom

l 1 tbsp. ginger garlic paste

l 1 tsp. turmeric

l 1 tbsp. red chili powder

l 1 tsp. coriander powder

l 6 tbsp. dry ginger powder

l ½ tsp. whole spice powder

l 3 tsp. aniseed

l 3 tbsp. flour, all-purpose

l 1 cup yogurt, plain

l 1 ½ cup cooking oil

l 1 tbsp. lime or lemon juice

l Salt, to taste

Directions:

l In a large pot, heat cooking oil and fry onions until golden brown.

l Add ginger-garlic paste, turmeric, salt, coriander powder, and red chili powder.

l Add yogurt and mix well until you have a gravy-like consistency.

l Add beef shanks and bone marrow.

l In a muslin cloth (You can also use cheesecloth or even a handkerchief.), combine dry ginger, aniseed, and black cardamom.

l Place the cloth into the pot and cover it with lid. Cook on low heat until meat is tender. (This will take anywhere from 3 to 6 hours.)

l Once meat is tender, remove the cloth.

l Spoon off any oil from the surface of the gravy and place it aside.

l Put ¼ cup water in a saucepan. Add flour and mix well. Add to the gravy mix and cook for 5 minutes. Add ½ tsp. whole spice powder and allow it to simmer for 15 minutes on low-medium heat.

l Turn the heat off and pour the excess oil back in.

l Before serving, top it off with chopped coriander, green chili, ginger, and lemon/ lime juice.

  1. Moong Dal

A popular Pakistani recipe that is easy to make, moong dal is also full of important nutrients. It is often considered a comfort food, especially when served over rice. You can also choose to eat it on its own or with chapatti.

Ingredients:

l 2 ½ cups dried yellow split peas (moong dal)

l 2 ½ cups water

l ½ tsp. turmeric

l 2 tsp. vegetable oil

l 1 ½ tsp. salt

l 1 tsp. cumin seed

l 1 tsp. jalapeno chili pepper, diced

l ½ dried red chili pepper

l ½ tsp. fresh ginger root, grated

l 1 pinch Asafoetida (You may find this labeled as “Hing” in ethnic stores.)

l 3 tsp. lemon juice

l ½ cup diced tomatoes

l ¼ cup fresh cilantro, chopped

l 2 cloves garlic, finely chopped

Directions:

l After rinsing split peas, put split peas into saucepan with 2 ½ cups water. Allow to soak for 30 minutes.

l Heat spit peas and water to boiling. Add salt.

l Reduce to medium-low heat. Cook until split peas are tender and thick (around 15 to 20 minutes).

l To prevent drying out, add more water if needed. Stir in turmeric, ginger, lemon juice, and jalapeno pepper.

l In a separate saucepan, heat oil. Add red chili pepper and cumin seed. After pepper is heated, add garlic and Asafoetida powder.

l Stir mixture into split peas. Add cilantro. Mix well.

  1. Simple Chicken or Lamb Haleem

For centuries, Haleem has been a popular Pakistani dish, particularly during Ramadan, though it also frequently sold at bazaars throughout the year. Some Haleem recipes take as long as 10-12 hours to prepare. However, this simple Haleem recipe can be prepared much quicker.

Ingredients:

l 2/3 cup dried yellow split peas

l ½ cup lentils

l 1 cup oat meal

l Slightly more than 1 ½ pounds chopped lamb or chicken

l 1 large onion, sliced

l 2 tbsp. maiezana

l 4 tsp. jeera

l 4 tsp. masala

l 3 tsp. aji-no-moto

l Lemon juice

l 8 cups water

l Green coriander leaves, diced

l Salt and pepper, to taste

l Caramelized shallots, if desired

Instructions:

l Cut lamb/ chicken into cubes. Soak with maiezena, aji-no-moto, salt, and pepper. (It’s up to you how long to soak it. Remember, the longer it soaks, the more flavor it will pick up.)

l Place lentils, split peas, and salt in pot. Bring to boil.

l In a wok or large frying pan, fry the onion until golden brown.

l Put the lamb/ chicken in the pan and cook until all of its water has evaporated. Then, add jeera and masala.

l When the split peas/ lentils are ready, add the meat, onions, and 8 cups of water. Cook for 30 minutes in a pressure cooker.

l After diluting the oats in a glass of water, pour into the pressure cooker.

l Bring to a boil until it has thickened to a soup-like consistency.

l Before serving, top with lemon juice and coriander leaves. You may also want to top with caramelized shallots. 

  1. Sohan Halwa

No meal is complete without dessert. Sohan halwa is one of Pakistan’s favorite desserts. Though it was once primarily made to give as a gift, today, it is meant for any occasion. Beware that the recipe below is pretty fattening, but it tastes amazing.

Ingredients:

l ½ kg. (17.5 oz.) maida or corn flour

l ½ kg. (17.5 oz.) sugar

l 3 ½ oz. pistachio

l 1 ¾ oz. green cardamom

l 9 oz. almonds

l 1 cup milk

l ½ kg (17.5 oz.) ghee

l 8 cups water

l 1 tsp. saffron

Directions:

l Bring 1 cup of water and sugar to boil. Allow to boil for 5 min.

l Add milk and allow it to boil for 5 more minutes.

l Use muslin or thin cloth to strain.

l Add remaining water and sugar syrup.

l In warm water, dissolve the saffron. Then, add to mixture.

l In a small amount of water, dissolve the corn flour. Add to the mixture and cook over low flame.

l When the mixture is thick, add 1 tbsp. ghee

l Continue to slowly add ghee until it is all gone. Slowly adding it will prevent it from sticking to the pan.

l Stir well. When you notice the ghee has separated from the mixture, add the almonds, green cardamoms, and pistachio.

l In greased pan, spread the mixture, using a wooden spoon to flatten it.

l Garnish with almonds, green cardamoms, and pistachio as desired.

l After it is cool, cut into pieces and serve.

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Pakistani Vs. Indian Food

Not long ago some years back; there was a “food fight” between two great nations of Pakistan and India. The case was very serious to the extent that there was need for a cooking competition with both countries bringing their best chefs forward for the competition. Some people think that Pakistani food is borrowed from the northern parts of India. On the other hand, the Citizens and residents of Pakistan claim that they have their original cuisine. In this article, we look to find out whether the Pakistani food is similar to India’s or there is a difference between the two.

Why do people think Pakistani food is similar to Indian?

As aforementioned, Pakistani food is hugely misunderstood beyond its borders. While it is true that if you go abroad and ask for Pakistani food you will get a meal almost identical to the Indian food, it is not true that they are the same. The foods served in those restaurants are none authentic and are nothing near the real Pakistani food. In addition to that, most people in Pakistani are Punjabis. This makes many people to have the belief that Pakistani food is similar to Indian. The truth is, while some meals can have a certain element of similarity, Pakistani food is very different.

Geographic factors also play in a big role. Most of the western part of the country consists of Persians while the central part consists of Asians. With many people living in the Eastern parts, it brings up an idea that the people and the food there are similar. The truth is the western parts of Pakistan consist of pure natives and the foods there are authentic.

Some of the native foods that you can find in these native parts include Baluchistan and KPK. You cannot find these foods in the Indian cuisine.

About Pakistani cuisine

If you want to take care of your cultural extravaganza, Pakistani cuisine is one of the ways through which you can achieve that. Some of the main Pakistani dishes include:

Sajji

This is one of the favorite dishes that Balochs love and is very popular in Pakistan. The meal contains meat, tender lamb or chicken. Depending on the chef, you might also get this meal in skewers marinated in green papaya paste. The chef can also bake this meal over coals or stuff it inside rise.

 Kadchgall

This is basically a meal consisting of cheese with the flavor of salt. Pastuns are responsible for the discovery of this amazing meal that continues to gain popularity globally. If you have not seen this sumptuous snack yet, it is yellow in color with a springy texture. Mostly, sheep milk is used in its making but Pakistani residents do not mind if you use camel milk.

Noon Chai

People all over the globe have their unique way of making tea and Pakistan is not an exception. Noon chai is a type of green tea that has pistachios and salt for its flavoring. The tea appears to be pink in color and the hue is further imparted by the sodium carbonate that local residents add to it.

Chapli kebab

This is a meal made from minced meat is a source of delight for many Pashtoons. One clear characteristic of this delicacy is that it is spicy and mouth watering even by its sight alone. In Pakistan Mardan is the most famous source of this type of kebabs. Heading there is therefore a wise idea of getting a refill.

Bakarkhani

This is one of the most popular snacks in Pakistan. They obtain a biscuit like shape and structure and visitors can sometimes confuse the two. As its name suggests, this snack was named after general Bakar whose love for khani was the best. This snack is crusty and is a flat type of bread with excellent taste.

Conclusion

The story that Pakistani meals and Indian foods are similar is not true at all. In fact, some factors such as geographic and the mixture of the people from the two countries are responsible for strengthening this belief. Pakistan has its own native foods just as India has its own. Some of the native meals in Pakistan include Bakarkhani, Noon chai and Chapli kebab.

 

 

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What is Pakistani Culture Food?

It is common that most people around the world have their culture of life and even food. The spread of Islam in Pakistan in the 18th century is one of the factors which affected the type of cultural food in Pakistan. Muslims strictly follow the Quran and this dictates what to and not to eat. The Quran prohibits eating pork and drinking alcoholic beverages and this has led to most Pakistanis develop great tastes to beef, chicken, lamb and fish as basic foods. Here are popular Pakistan cultural foods:

 

Nashta

This is an average Pakistan breakfast comprising of eggs (fried/boiled/scrambled/omelette), a chunk of cut bread or parathas with tea, lassi, minced meat or even any type of fruits e.g. mangoes, melons or bananas. The breakfast can also entail margarine, jam, nectar, shami kebab or nuts depending with preferences or affordability.

 

Chicken karahi

This is common to individuals who can afford meat e.g. sheep and poultry. The karahi system involves cooking the meat with vegetables and then served in its own particular container. A Jalfrezi which is a meat blend that has tomatoes, eggs and chilies can be an alternative to chicken karahi. Alternatively, some people prefer Tikka and bhoti kebab which are barbecued on a thin stick over an open fire. People have different preferences and tastes and this wide menu helps meet the needs of different people.

 

Raita (Yogurt and Vegetable salad)

Raita is a dressing used on spicy foods to cool them down. Normally, there are different recipes of making raita varying from simple to complex raita. A simple raita is served when a family is having a normal family dinner while the fancier one is usually served when the guests come over. In addition, some families cannot afford the complex raita due to financial constraints and hence they opt to go for the simple raita.

 

Lassi (yogurt drink)

This is a well-known drink in Pakistan whether sweet or salty. Sweet lassi is usually taken for breakfast while the salty one for supper or lunch. Some Pakistanis like having sweets e.g. kheer which is rice pudding or kulfi which is a pistachio dessert.

 

Biryani and pulao

These are the most common type of food in Pakistan. The food is made from rice and any type of meat fried or boiled. Biryani is available with different structures and shapes and even formulas e.g. mutton biryani from sheep, beef biryani, Tikka biryani, Aalo biryani, Sindhi biryani among others. Most people around Pakistan have developed their own tastes and formulas making it widespread and common. In most ceremonies, biryani and pulao are a necessity and they must be prepared.

Kebabs/Naan

These are not really dishes but they are prepared to add to a Pakistani dinner table. Kebabs are made from minced meat while naan is made from flour dough. There is a wide variety of kebabs in Pakistan ranging from Tikka kebab, Gola, Shami, Seekh kebab among others. Naan is also available in many form among them Roghni, Aloo, Keema among others.

 

Most Pakistan cultural food are prepared from readily available ingredients which are mainly nutritious.

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When in Pakistan, What not to miss

When we say Pakistan, the first few things that comes to people’s minds are Malala Yousafzai, Shoaib Akhtar, Wasim Akram, Fawad Khan, Benezir Bhutto and for some even the famous ‘Chai Waala’.

Apart from these great personalities and multitude of scenic beauty, Pakistan has a lot more to offer. We are known not only for our world famous cricketers or social activists, we are known for our sumptuous and delectable cuisines as well. Once you try them, I can guarantee you will ask for more.

There are so many dishes that are our specialty and totally worth a try. To ease your confusion, I will list a few, which are my personal favorites and are strictly advisable not to miss out.

Sweet and Simple Sewaiyan or Sheer Khorma

We Pakistanis, believe that any auspicious event or joyful occasion should start with having something sweet. And what can be better than a bowl of savory sewaiyan?

Sewaiyan or vermicelli pudding is a traditional sweet delicacy made from vermicelli, milk, sugar, dry fruits, dry dates and kesar.

Served hot or cold, its heavenly taste is sure to make you shamelessly ask for more. And don’t worry, we don’t mind sharing it either.

Siri Paya

The origin of Siri Paya roots in Central Asia and was introduced in South Asia by the Mughals (we can’t be more thankful to them for bringing it here) and is especially popular in Punjab Region of Pakistan. Favorite dish for breakfast, is also served at various festivals and get-togethers. Paya/trotter (or hoof) and Siri (or heads) of goats, buffaloes or lambs form the main ingredients of this mouth watering dish. The recipe varies regionally and from home to home. Cooked slowly in low flame overnight, it is the best soupy dish to present in cheerful gatherings.

Biryani

Even a two-year-old toddler here would know what a biryani is. But if you are a visitor and if you haven’t tasted a plate of it, then, my friend I would say your visit has been a total failure.

Another dish introduced by the Mughals, Biryani is a South Asian mixed dish and can be considered as our staple food. One simple cuisine, having so many variants. Made from rice mixed with various different condiments, its recipe is not only ingredient specific (egg biryani, chicken biryani, beef biryani, veg biryani), its flavor also varies with respect to the places it is offered at(Afghan Biryani, Kutchi Biryani, Sindhi Biryani).

 

Sheer Chai/Noon Chai

Tea has always been associated with South Asia and has been one of the most traded commodities during Medieval Period. Its aromatic smell and anti oxidant property has always made it our favorite beverage.

Black tea, Green tea or milk tea, they all are common and you must have tasted all or either of them at some point. But I am pretty sure you must not have heard or drunk the special Sheer Chai.

Coming from Kashmir, this traditional tea beverage is an integral part of Kashmiri culture and is usually taken 2−3 times a day with traditional Kashmiri breads and pastries. Traditionally made, it is cooked in a heater metal container. Sheer Chai is considered very helpful in digestion. It’s beautiful pink color and the fact that it uses salt (not sugar), makes it a unique beverage and one of the must to try.

 

Haleem

Haleem is the most popular stew dish in Middle East, Central Asia and Indian subcontinent. Haleem is like a stew having an amazing flavor and aroma of ghee. A high-calorie nutritious dish comprises meat, wheat and lentils and is cooked with spices for a few hours.

The Ramadan special delicacy is served as an evening meal after iftar (meal eaten by Muslims after sunset during Ramadan).

Whoever said that Biryani is the only popular dish, has never tasted this.

 

Nihari

Nihari is a stew dish comprising of slow cooked meat, usually beef or lamb. Nihari originates from the Arabic nahaar, meaning day and was usually taken as breakfast by the Nawabs.

The slow cooked hot and spicy dish is also used as home remedy for diseases like common cold, and fever and is our favourite dish especially during monsoon and winter seasons.

It is not only tasty but highly nutritious and healthy. Its various ingredients help in maintaining muscles and bones, repairing tissues, boosting immunity, improve blood circulation, regulating blood pressure and helps in digestion

 

Next time, whenever you feel perplexed about what an all to eat to treat your taste buds with, you know which reliable list to consult, and I guarantee you that you won’t regret it.

 

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Pakistani Street Food

Pakistani food is all about flavor and spices. People from all over the world enjoy the delicious street food from Pakistan.
This video shows different Pakistani street food!

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