A serving of Zahid Nihari (2020)SOCH Outreach Foundation
1. Nihari
Known as the "national dish of Pakistan", the word 'nihari' is derived from the Arabic word “nahaar” (morning), implying that this dish was meant to be eaten as the first meal of the day. Learn more.
Checking the wood as it burns and cooks the sajji (2021)SOCH Outreach Foundation
2. Sajji
This dish evokes the spirit of Balochistan, a province in southwestern Pakistan. The process of cooking meat is elaborate and requires an intense fire. Learn more.
The Haleem pot (2020)SOCH Outreach Foundation
3. Haleem
This dish's history dates back to the 10th century. Today recipes vary from region to region, consisting of wheat, rice, whole pulses, meat, and spices. Learn more.
Saag is served (2020)SOCH Outreach Foundation
4. Sarson ka Saag
Mustard, locally known as 'sarson', is one of the easiest crops to grow in Pakistan during the winter and early spring. From the crop, mustard greens are harvested and used to cook this dish. Learn more.
Cooking Chaamp over a grill (2020)SOCH Outreach Foundation
5. Chaamp
Although mutton is produced in smaller quantities in Pakistan, in Multan and the Punjab region, it remains the most popular choice of meat by far. It is cooked into chops, known as 'chaamp'. Learn more.
