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(Top) 1 Pakistani soups and stews 2 See also 3 References

List of Pakistani soups and stews

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This is a list of Pakistani soups and stews. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.^[1]

Pakistani soups and stews

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Dal makhani

Abgooshth – lamb and lentil soup^[2]
Chakna – tripe stew with chunks of liver and kidneys
Shorva – Chorba (called shorba in Pakistan)^[3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East

Haleem – prepared with wheat, barley, chicken, goat or buffalo meat,^[4] lentils and spices
Kadhi – a spicy dish whose thick gravy is based on chickpea flour,^[5] and contains vegetable fritters called pakoras, to which sour yogurt is added. In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular.
Khichra – a variation of the dish Haleem, popular with MuslimsofSouth Asia. It is prepared with lentils, rice, meat and spices.^[6]
Nihari – regarded as a national dish of Pakistan
Siri paya − a Pakistani delicacy, its main ingredients are the hoof (trotters) and head of a lamb or goat, cooked with cilantro and ginger.^[7]

Pakistani haleem served with garnish
Kadhi
Khichra

References

[edit]

Wikimedia Commons has media related to Soups of Pakistan.

^ Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5

^ Schmidt, A.; Fieldhouse, P. (2007). The World Religions Cookbook. Greenwood Press. pp. 178–179. ISBN 978-0-313-33504-4. Retrieved January 25, 2015.

^ Davidson, A.; Jaine, T.; Vannithone, S. (2014). The Oxford Companion to Food. Oxford Companions Series. Oxford University Press. ISBN 978-0-19-967733-7. Retrieved January 25, 2015.

^ Devine, C. (2014). Encyclopedia of Meat Sciences: 3-volume set. Elsevier Science. ISBN 978-0-12-384734-8. Retrieved January 25, 2015.

^ Jaffrey, M. (2003). From Curries to Kebabs: Recipes from the Indian Spice Trail. Clarkson Potter. p. 294. ISBN 978-0-609-60704-6. Retrieved January 25, 2015.

^ Smith, R.V. (2008). Capital Vignettes: A Peep Into Delhi's Ethos. Rupa & Company. ISBN 978-81-291-1317-7. Retrieved January 25, 2015.

^ Sturtz, T. (2013). Food Lovers' Guide to Tampa Bay: The Best Restaurants, Markets & Local Culinary Offerings. Food Lovers' Series. Globe Pequot. ISBN 978-0-7627-8120-1. Retrieved January 25, 2015.

v t e Cuisine of Pakistan
Regional cuisines	Punjabi Sindhi Kashmiri Parsi Karachi Pashtun Balochi Hazaragi Chitrali Overseas and fusion Balti Pakistani Chinese
Ingredients	Main dishes Bread Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation & cooking	Handi Karahi Tava Tandoor Other
See also	History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
Pakistan portal Food portal

Lists of prepared foods

Dishes
by origin

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North America	Mexican United States Italian-American Jewish-American New Orleans Regional dishes Regional beverages Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
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Oceania	Australian Hawaiian New Zealand
Caribbean	Anguillian Cuban Jamaican
Misc./other	Azerbaijan Crimean Tatar Jewish National dishes

By type
and origin

Breads	American British Indian Pakistani Swiss
Cheeses	American British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups and stews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

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