Khaddi Kebab: The Feast of Nomads

Earthy Balochi flavors are brought to life in this traditional dish by roasting a whole lamb or goat in an underground fire.

A chef slicing the full lamb (2021)SOCH Outreach Foundation

Making of Khaddi Kebab

Balochi meat stands out for its unparalleled flavor, owed to the exceptional tenderness achieved by grazing cattle on mountainous pastures surrounded by wild herbs.

Khaddi Kebab: A Taste of Baloch Tradition (2023)SOCH Outreach Foundation

Traditional Balochi Dish Khaddi Kabab

Watch the making of khaddi kebab.

A chef digging a hole for traditional Khaddi Kebab (2021)SOCH Outreach Foundation

Preparing the ditch

'Khaddi Kebab' gets its name from the pit (khaddi) dug for its cooking. In the landlocked region of Balochistan, the Baloch people utilize this pit-cooking method during their extensive travels within the province, ensuring a convenient way to prepare meals.

Logs burning ember in the fire pit (2021)SOCH Outreach Foundation

Process

This technique involves digging a 5-foot-deep pit and expanding it to a width of 12 feet. Around 80 kilograms of Kandi wood are placed inside the pit, providing a foundation for positioning a metal grill.

Logs burning ember in the fire pit (2021)SOCH Outreach Foundation

The Ditch and the Fire

Crafting khaddi kebabs demands meticulous preparation of both the pit and the precise quantity of wood essential for generating the cooking fire.

A chef works the fire logs burning ember in the pit (2021)SOCH Outreach Foundation

How the Ditch is Used

The dish can be prepared in two ways: one involves securing the goat on metal rods within a cage, while the other entails using a metal container.  A central metal cage is then placed in the pit to anchor the goat, ensuring it remains steady throughout the cooking process.

A full lamb (2021)SOCH Outreach Foundation

Preparing the Meat

Typically, a goat is the choice for crafting khaddi kebabs. The initial step involves thoroughly cleaning the entire goat with water.

Bowls with cashews, pistachio, raisins, and flour (2021)SOCH Outreach Foundation

Seasoning the Goat

The ingredient list comprises fundamental broast masala or salt, accompanied by an assortment of dried fruits for the rice.

A chef spreading salt on the lamb meat (2021)SOCH Outreach Foundation

Adding the Seasoning

To enrich the flavors, start by sprinkling the masala over the meat, letting its different tastes unfold. Then, mix the salt into the rice for a well-seasoned and delicious accompaniment.

The Chef adding rice into the Lamb (2021)SOCH Outreach Foundation

The Rice

After rinsing the rice with water, it is partially cooked, as the remaining cooking process will take place inside the goat. The rice plays a crucial role in this dish and is intentionally only partially cooked before being added inside the goat.

The chef pours cashew and almonds into the lamb (2021)SOCH Outreach Foundation

Adding Dry Fruits

To add texture and flavor, an assortment of nuts, usually cashews and almonds are added to the rice.

More rice added to the cashew, almonds, pistachio, and raisins mixed inside the lamb (2021)SOCH Outreach Foundation

Filling the Carcass

The chef prepares the goat/lamb carcass by filling it with rice, spices, salt, raisins, almonds, pistachios and cashews.

The chef sews the lamb together (2021)SOCH Outreach Foundation

Sewing it up

With meticulous precision, the meat is sewn back together, creating a secure seal that allows the ingredients to cook harmoniously inside.

A chef places the netted full lamb into the fire pit (2021)SOCH Outreach Foundation

Back to the Ditch

Once securely sealed, the stuffed goat is then added to the pit.

Full lamb cooks in fire pit (2021)SOCH Outreach Foundation

Keeping the Meat Secure

The cook then puts it through a large skewer before placing it on the grill.

A chef looking over the pit cooking the full lamb (2021)SOCH Outreach Foundation

Slow Cooking

Over the course of 3-4 hours, the goat is diligently cooked using a wood fire. It is skillfully covered from all sides, with regular checks made to monitor and adjust the intensity of the fire.

Full lamb cooked (2021)SOCH Outreach Foundation

How We Know it is Ready

Once the goat achieves a beautiful golden brown color, it is carefully removed from the grill.

A chef walks with cooked lamb (2021)SOCH Outreach Foundation

Off the Grill

Once the goat is cooked to perfection, the chef removes it from the cooking area, to begin preparations for serving.

A chef removes the net from the cooked lamb (2021)SOCH Outreach Foundation

Rice, cashew, almonds, pistachio, and raisins mixed inside the lamb (2021)SOCH Outreach Foundation

As the goat cooks, the rice sealed inside it also undergoes a slow cooking process, gradually reaching its complete and deliciously cooked state.

Rice, cashew, almonds, pistachio, and raisins mixed inside the lamb and vegetable platter (2021)SOCH Outreach Foundation

The meal is accompanied by naan, raita, and a vegetable salad. These carefully crafted dishes reflect the deep regard the Baloch community holds for their traditional recipes and their culinary heritage.

Credits: Story

Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Asad Amaan, Murtaza Ali
Photography Editor: Murtaza Ali
Additional Video & Photography: Khurram Victor
Exhibits Writer: Raania Durrani
Exhibits : Syed Ayub , Sameer Khan
Associate Producer : Asad Pabani
Video Editors: Sourath Behan, Asad Amaan, Nina Zehri
Color Grade: Sourath Behan
Sound Design: Sameer Khan

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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