Food Khyber Pakhtunkhwa is famous for

culture   Dec 3, 2019

Food Khyber Pakhtunkhwa is famous for tourism and adventure trips. However, what many people fail to highlight is the amazing food available there. With its own unique culture, KPK also has exceptional cuisine cooked in techniques retained over generations.

Here are some famous salty dishes from the province:

Chopan Kabob: Chopan kabobs are lamb chops grilled on charcoal. The entire flavour of this food however, is dependent on the seasoning of the meat. They are often made with jijeq – pieces of fat from the sheep’s tail – which are added to lamb skewers for extra flavour, while the meat is sometimes pre-marinated.

Londei: This dish is basically spiced lamb jerky cooked with rice. This rice delicacy requires cutting lamb meat into strips and then dried with salt. This dish too, takes a long time to make since the lamb and rice have to be cooked separately and then mixed to create the perfect food fusion.

Kabuli pulao: The dish is a spectacular mix of rice, lamb, dry fruits and spices. Originating from Kabul, Kabuli pulao was cooked during special occasions since the cooking process has several steps. Luckily, restaurants today have mastered the art of making the perfect Kabuli palao and you will find ample delicious versions of the dish all over KPK.

The sweet and savoury cuisine includes carrots, raisins, almonds, pistachios, cashews, ginger, and garlic.

Mantu: This is one of the most famous dishes of KPK and is also found in Turkish cuisine, Afghan cuisine and Chinese food. Mantu is basically a type of dumpling which consists a spiced meat mixture of lamb or ground beef. The meat is covered in dough that serves as a wrapper. The dumplings are then boiled or steamed.

Since these dumplings are served as snacks and are easy to cook, they have over time become a popular street food in KPK.

Bolani: This dish is somewhat close to the ‘aaloo ka paratha’ most of us are used to. Bolani is basically a flat-bread stuffed with vegetable filling. The ingredients for the filling can include potatoes, lentils, pumpkin, chives, or leeks.