Balochi cuisine

Balochi cuisine

Balochi Namkeen Rosh / Roast.
Country or region	Balochistan, Sistan and Baluchestan province, Pakistani Balochistan, Nimruz Province

Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan province in Iran and Nimruz province in Afghanistan. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iran.

Meat

Balochi cuisine is incomplete without meat. Most of the meat dishes are cooked on indirect heat with very limited spices to preserve the real taste, such as Sajji, Dampukht, Kadi Kebab etc. Another very traditional dish that is preserved from generations is called Tabaheg. It is a whole goat marinated with dried pomegranate and salt.

Fish

Fish is a common food 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 to region. A famous bread that is also known as "shepard's bread" is called Kaak or Kurnoo. It is 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, the dessert range from area to area or tribe to tribe. A famous known dessert of that's coming from generations to generations is Gwadari Halwa. Its Cooked in a round, aged metal pot. Its sold like hot cakes.

See also

• Pakistani cuisine
• Iranian cuisine
• Emirati cuisine