Quetta's Hazara Kitchen
Take a look at the unique variety of Hazara dishes in Quetta with strong influences from Central Asia and Persia.
Different types of masala on display in Adil Masala Store in Quetta (2023)SOCH Outreach Foundation
Who Are The Hazaras Of Pakistan?
The Hazara community resides in southwestern Balochistan, particularly around Quetta. Renowned for their vibrant oral traditions, poetry, and musical heritage, the Hazaras are multilingual, conversing in Pashto, Balochi, and Persian languages.
Tayyaba Batool, independently running her own kitchen by the name of Naan-e-Khana, pursues her childhood passion for cooking and gives a glimpse into some noteworthy traditional Hazara dishes.
Quetta, The Hazara Kitchen Vegetable Dumpling Ashak (2023)SOCH Outreach Foundation
Watch our film on Tayyaba's journey in the kitchen.
A tray of dumplings before getting cooked in Quetta (2023)SOCH Outreach Foundation
Ashak (Dumplings)
Ashak, originally from Afghanistan, are wheat-based dumplings filled with vegetables and served with yoghurt and tomato paste.
This savoury dish is popular in Balochistan, perfect to serve as an appetizer to be enjoyed on chilly Quetta mornings at the roadside dhaba.
Step 1: Knead some flour with water.
Step 2: Chop some leeks.
Step 3: Mix masala with the chopped leeks- salt, cumin powder, garam masala, and cilantro.
Step 4: Flatten out the flour with a roller and cut out circular shapes.
Step 5: Place the chopped leeks on the flour circles and fold.
Step 6: Use a fork to form flat cuts on the edges of the Ashak.
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Ashaq, a dish comprising of wheat based dumplings filled with vegetables served with yogurt, in Quetta (2023)SOCH Outreach Foundation
Step 7: Transfer the Ashak to a pot of water and boil for 5-10 minutes.
Step 8: Layer the Ashak with a topping of yoghurt, qeema (minced meat), channas (chickpeas) or any other topping of your choice.
The dish is ready to be served
Wheat Noodles for Aash in Quetta (2023)SOCH Outreach Foundation
Aash (Noodle Soup)
Aash is another iconic savoury dish. Traditionally served in winter, it is the perfect comfort food.
Aush means ‘thick soup’ in Persian. It is a dish that can be found across Iranian, Afghani, Azerbaijani and Pakistani cuisine.
Step 1: Boil noodles in water for 10 minutes. Cover the pot and let it sit on low heat.
Step 2: Take the noodles out in a bowl with some water.
Step 3: Add yogurt, chickpeas, and minced meat to the noodles.
Step 4: Flavour with black pepper and garnish the bowl with cilantro.
Aash is ready to be served.
Ghormeh Sabzi, different shot, in Quetta (2023)SOCH Outreach Foundation
Ghormeh Sabzi (Persian Herb Stew)
The origins of Ghormeh Sabzi can be traced back to Iran.
‘Ghormeh’ refers to braised meat and ‘sabzi’ means vegetables. It was once a stew made by tribes in cold climates thousands of years ago in mountainous areas with livestock.
Step 1: Boil spinach leaves in water.
Step 2: Strain water and let the spinach dry.
Step 3: Pour some oil into a pot on low flame and add spices- cumin seeds, garam masala, chilli powder, green spice mix, cilantro, and garlic.
A platter comprising of Aash, Bosragh and Ashaq served with Naan bread, a hearty meal native to Quetta. (2023)SOCH Outreach Foundation
Step 4: Once the spices are well mixed with oil, add spinach leaves and lobia (kidney beans).
Step 5: Mix well until the water has dried.
Ghormeh sabzi is usually served with rice or naan to provide an exceptional palate of flavours.
Bosragh in plate, in Quetta (2023)SOCH Outreach Foundation
Bosragh (Fried Dough)
This dessert is a delectable dish cooked on special occasions to welcome guests with hospitality.
Step 1: Take flour in a bowl and add a pinch of salt.
Step 2: Add 1 tbsp elaichi.
Step 3: Mix ghee (oil) with the flour and heat on stove.
Step 4: Add about 10 tsp of sugar in 2 ½ cups of water. Let it heat till a lukewarm temperature is reached and then pour it over the flour.
Step 5: After 15 minutes, knead the flour into circular balls.
Step 6: Flatten the balls into circles and shape them into the design of your choice.
Bosragh served in a platter that includes Kehwa (green tea) along with Halwa Samanak, for tea time, in Quetta (2023)SOCH Outreach Foundation
Step 7: Place the bosragh into heated oil and let it fry on a medium flame till brown.
Serve with Sulemani tea and Samanak halwa.
Produced by SOC Films
Creative Director: Sharmeen Obaid Chinoy
Producer: Sameer Khan, Huma Shah
Associate Producer: Sara Sharif
Research Associate: Sara Sharif
Project Manager: Quratulain Khalid
DOP: Murtaza Ali
Photography: Shoaib Tariq
Photography Editor: Shoaib Tariq
First Camera: Nadir Siddiqui
Second Camera: Shoaib Tariq
Exhibit Writers: Samar Ather
Exhibits: Sameer Nazim
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Sound Design: Sameer Khan
