Khaddi Kebab: The Feast of Nomads

'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.

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.

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

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.

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

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

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.

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.

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

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

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

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

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

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.

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

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

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

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.