Baloch cuisine
Culinary traditions of the Baloch people
From Wikipedia, the free encyclopedia
Baloch cuisine (Balochi: بلۏچ ورگ, romanized: Balòč warag) is the food and cuisine of the Baloch people native to the Balochistan region spanning Afghanistan, Iran, and Pakistan, as well as diaspora communities worldwide. Baloch food has a regional variance in contrast to the many cuisines of Pakistan and Iran.[a][2][3]
Baloch namkeen roast | |
| Country or region | Balochistan |
|---|---|
Meat
Meat (گوشت) is the most commonly consumed food in Baloch cuisine. Most meat dishes are cooked on indirect heat with limited spices to preserve the real taste, such as sajji and dampukht. Another traditional dish that is preserved from generations is known as tabaheg—a dish of an entire goat marinated with dried pomegranate and salt.[4][5]
Fish
Fish is commonly consumed in the coastal region of Balochistan.[6] The most common is mayg o bhat (ماہیگ ءُ بٹ; "fish and rice").[7]
Bread
There are many kinds of bread in Baloch cuisine, depending on region. A notable bread, known as kaak or kurnoo, is made of wheat wrapped around a hot round stone and cooked around a fire in a hardened ball of bread that can last for days.[8]
