Balochi cuisine is the food and cuisine of the Baloch people native to the Balochistan region spanning Afghanistan, Iran and Pakistan, as well as diasporan communities worldwide. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iranian cuisine.
Meat
Meat is the most commonly consumed food in Balochi cuisine. Most meat dishes are cooked on indirect heat with limited spices to preserve the real taste, such as
sajji and
dampukht. Another traditional dish that is preserved from generations is known as
tabaheg—a dish of an entire goat marinated with dried pomegranate and salt.
Fish
Fish is commonly consumed in the coastal region of Balochistan.
The most common is "Mai o Bhat", simply fish with rice.
Bread
There are many kinds of breads in Balochi cuisine, depending on region. A notable bread, known as
kaak or
kurnoo, is made of wheat wrapped around a hot round stone and cooked around a fire in a hardened ball of bread that can last for days.
Dessert
Just like breads, desserts range from area or tribe. A notable and very popular dessert is
gwadari halwa, which is cooked in a round, aged metal pot.
See also
Notes
