Pakistani food culture
Pakistan's food culture consists of variety of elements from neighboring countries like India, Afghanistan and Iran; in Pakistan's food, you can see variety of middle eastern influences. With so many varied regions and neighboring countries, Pakistan boasts a wide range of cooking style and flavors. For example, some of the more specific and distinctive cooking style is using pomegranate seeds to cook meat. Another key component of Pakistani food is slow cooking; a popular dish called haleem is a mix of meat and spices that take upwards to about 7 hours to cook. Not surprisingly, curry is also a key component of Pakistani food culture as well.
Pakistan is regarded as a bread culture; meals are almost always eaten with naan bread (with the right hand) to scoop up the other dishes. There are other breads like chapati and parata that are also eaten regularly. In terms of meat, lamb is the most popular followed by beef, chicken and goat. Yoghurt is used often to create sauces or to cook different types of meat.
Pakistan is also the origin of tandoor oven which is used to cook many of the bread and different types of meat like chicken, lamb or fish. Pakistan's rice (long grain white basmati) is also highly regarded as one of the best. There are also many types of sweets that are often made with ghee and infused with aromatic spices like rose water.
Comments