Sipping Tradition: Soups from Chitral's Table

Due to the colder climate, in this region of Northern Pakistan, Chitralis have developed a treasured collection of enriched soups that help keep the cold at bay and help boost their immune systems.
 

With the exception of June and July, throughout the year Chitral's average temperatures remain low. This, combined with the harsh landscape and conditions, Chitralis require more nourishing foods to remain physically healthy.

When preparing to cook, ensure that the fatty beef is cut into small pieces, the onions and tomatoes are finely chopped, and the ginger and garlic are thoroughly crushed. Additionally, gather fresh coriander and a homemade spice mix to bring out the flavors of the dish.

Chopped onions are added to a heated pot containing clarified butter.

After sautéing the onions, a couple of teaspoons of garlic and ginger paste are added.

A small amount of fatty boneless beef  pieces are added to the pot and sealed in the fat.

Once the meat is sealed, tomatoes are added along with a teaspoon of the spice mixture and salt to taste.

Once the meat is almost tender, hot water is added to the pot.

After cooking for half an hour, the meat is fully cooked. To further elevate the flavors, a generous sprinkle of Kavir is added into the pot.

The final product is topped with freshly chopped coriander and is ready to be served.

Prepare the dough by thoroughly mixing whole-wheat flour with warm water until a smooth consistency is achieved. Allow the dough to cool, then roll out a small ball into a rough circular shape.

Gently roll the circle of dough into a cylindrical shape, then proceed to cut it into thin strips, ready to be used in your culinary masterpiece.

The strips of dough are then gently pulled apart to reveal small wide noodles, similar to tagliatelle.

The noodles are collected in a bowl and lightly dusted with flour to avoid them stick together during the cooking process.

Place the beef chunks into a preheated pan, ensuring they are coated with clarified butter for a perfect seal.

Add chopped tomatoes, a generous dollop of ginger and garlic paste, and a zesty green chili to the pan.

Add in couple of teaspoons of a locally made spice blend, along with salt to taste to the mixture.

Once the meat has been thoroughly braised, continue cooking the contents of the pan until the tomatoes gently disintegrate, infusing the dish with their delightful flavors.

Cooking at high altitudes mean that cooking can take a long time. A pressure cooker is used to speed up the cooking process.

The freshly prepared hand-cut noodles are then added to the broth.

Immerse the noodles generously into the rich and savory meaty soup, allowing them to cook thoroughly and achieve perfect consistency throughout.

Kavir (dried caper flower) is also added to the soup to cut through the rich meaty flavor of the soup.

A spoon of Kavir is added towards the end of cooking to give the soup an extra kick.

Once the noodles are cooked, the soup is ready to be served.