Cultural dishes of Gilgit Baltistan is a mountainous region in northern Pakistan,
so cuisine is heavily influenced by the area’s geography and the cultures of the various ethnic groups that inhabit it
but Some popular dishes from the region include:
In Gilgit city, one can find traditional dishes
such as dumplings filled with meat or vegetables
(known as “momo”), and a spicy stew made from mutton or beef called “Dham”.
Recipe of momo dish
Momo is a traditional Tibetan and also one of cultural dishes of Gilgit Baltistan Nepalese dish that has become popular in many parts of the world, including Gilgit-Baltistan.
The dish consists of steamed dumplings filled with various types
of meat, such as beef, chicken, pork, or vegetables. Here is a basic recipe for making momo:
Ingredients:
- 2 cups of all-purpose flour
- 1/2 cup of water
- 1/2 cup of minced meat or vegetables
- 1/4 cup of finely chopped onion
- 2 cloves of minced garlic
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- 1 teaspoon of vegetable oil
Instructions:
In a large mixing bowl, combine the flour and salt.
Slowly add the water and mix until a dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
In a separate mixing bowl, combine the minced meat or vegetables, onion, garlic, soy sauce,
and vegetable oil. Mix well and set aside.
Roll the dough out into thin circles, about 3 inches in diameter.
Place a spoonful of the filling in the center of each dough circle.
Bring the edges of the dough together to form a dumpling shape, pinching the edges to seal the filling inside.
Arrange the dumplings on a steamer basket or plate, and steam
them for about 10-15 minutes, or until
the dough is cooked through. so Momo is typically served with a spicy dipping sauce,
such as a chili garlic sauce or a tomato-based sauce.
hey can also be pan-fried or deep-fried for a crispy texture but the recipe can be modified with different types of meat or vegetables as per your preference.
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In Skardu, a city known for its rich culture,
one can find traditional dishes such as “Sidra”
Recipe of Sidra
Sidra is a traditional stew from the Gilgit-Baltistan region, a famous cultural dishes of Gilgit Baltistan
specifically from the city of Skardu.
The dish is made with meat, potatoes, and turnips, and is known for its hearty and warming flavors. Here is a basic recipe for making Sidra:
Ingredients:
one pound of beef or mutton, cut into small cubes
- One onion, finely chopped
- two cloves of garlic, minced
- two cups of chopped potatoes
- two cups of chopped turnips
- 2 cups of water or beef broth
- 2 tablespoons of oil
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground ginger
- 1 teaspoon of ground black pepper
Instructions:
Heat the oil in a large pot over medium heat.
Add the onion and garlic and sauté until softened.
Add the beef or mutton to the pot and brown it on all sides.
Stir in the salt, cumin, coriander, ginger, and black pepper.
Pour in the water or beef broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer
for about an hour, or until the meat is tender.
Add the potatoes and turnips to the pot, and let
the stew simmer for an additional 20-30 minutes, or until the vegetables are tender.
Serve the stew hot with rice or bread, and garnish with fresh coriander if you want.
Sidra is a comforting and flavorful stew that is perfect for cold weather.
with different sides like rice or bread.
Hunza Valley:
In Hunza, a mountainous valley known for its picturesque landscapes,
one can find traditional dishes such as “Dugdugi” which is a type of pickled vegetable, and “Chutagi” which is a type of apricot jam.
Dugdugi is a traditional pickle Cultural dishes of Gilgit Baltistan from the Hunza valley of Gilgit-Baltistan.
It is made from various types of vegetables,
such as radishes, turnips, or carrots,
which are pickled in a mixture of salt, oil, and spices.
The pickle is known for its tangy and flavorful taste. Here is a basic recipe for making Dugdugi:
Ingredients:
- 4 cups of chopped vegetables (radishes, turnips, or carrots)
- 2 cups of water
- 1 cup of salt
- 1 cup of vegetable oil
- 1 tablespoon of cumin seeds
- 1 tablespoon of mustard seeds
- 2 teaspoons of red chili powder
- 2 teaspoons of turmeric powder
Instructions:
In a large mixing bowl, combine the vegetables, water, and salt.
Mix well and let the vegetables
sit for about 2-3 hours, or until they have released their juices.
Drain the vegetables and discard the liquid.
In a separate pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds
and let them sizzle for about 1-2 minutes.
Stir in the red chili powder and turmeric powder.
Add the drained vegetables to the pan and stir to coat them evenly with the oil and spices.
Reduce the heat to low and let the mixture simmer for about 10-15 minutes,
or until the vegetables are tender.
Remove the pan from the heat and let the pickle cool to room temperature.
Once cool transfer the pickle to a glass jar or airtight container and store it in a cool place.
Dugdugi can be enjoyed as a
side dish or as a condiment to go along with meals.
It can be stored for several weeks,
and the vegetables
used can be adjusted
according to the season and preference.
In Ghizer, a mountainous valley known for its rich culture, one can find traditional dishes such as “Cholak”
which is a type of meat-based stew, and “Chutagi” which is a type of apricot jam.
explain recipe Cholak
Cholak is a traditional meat-based stew
from the Ghizer valley of Gilgit-Baltistan.
The dish is made with
mutton or beef and is
flavored with a variety of spices and herbs.
Here is a basic recipe for making Cholak:
Ingredients:
- 1 pound of mutton or beef, cut into small cubes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of water or beef broth
- 2 tablespoons of oil
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground ginger
- 1 teaspoon of ground black pepper
- 2 tablespoons of chopped fresh cilantro
Instructions:
Heat the oil in a large pot over medium heat.
Add the onion and garlic and sauté until softened.
Add the beef or mutton to the pot and brown it on all sides.
Stir in the salt, cumin, coriander, ginger, and black pepper.
Pour in the water or beef broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about an hour, or until the meat is tender.
Stir in the chopped cilantro and continue to simmer for an additional 10-15 minutes.
Serve the stew hot with rice or bread, and garnish with fresh cilantro if you want.
Cholak is a hearty stew that is perfect for cold weather.
The recipe can be adjusted according to the meat preference and
can be paired with different sides like rice or bread.
Additionally, you can add vegetables like potatoes,carrots, and turnips to make it more nutritious.
All of these dishes are part of the traditional cuisine of Gilgit-Baltistan and
are a reflection of the diverse cultures and geographies of the region.
