[vc_row][vc_column][vc_column_text dp_text_size=”size-4″]With Eid ul Adha approaching, animals have been purchased and qasais have been reserved, foodies are looking for dinner ideas to commemorate the event.
In order to assist its readers, Geo.tv compiled a list of delectable delicacies from across the country.
From Karachi to Kashmir, here is a list of Pakistan’s most famous meatilicious cuisine delicacies during Eid.
Kaleji
When it comes to Eid ul Adha, practically every household must have kaleji (liver). It is frequently the first sizzling thing cooked immediately after qurbaani, and its intoxicating perfume fills the air in the early morning. Many people enjoy it as a delicate yet energetic Eid breakfast.
Cooking kaleji is a national custom, but it is especially popular in Sindh and Punjab.
Because a fresh liver does not smell terrible, most people prefer to cook kaleji soon after qurbaani. To get rid of the unpleasant odour if cooking it later, cookery gurus recommend rubbing salt on it before washing it. Cooking with garlic and fresh coriander might also help to eliminate the odour.
Paye
Paye is an all-time favourite all over the sub-continent, especially in Punjab.
Made from the hoofs of goats and beef, this soupy dish will leave you craving for more. While pressure cookers have reduced the cooking time, many people still like to slow cook it, sometimes overnight and have it for breakfast or lunch. The dish is best served with naan — hot from the tandoor.
Lamb sajji
Sajji is a Balochistan speciality that is consumed all year round in Pakistan. Eid is never complete without the traditional ‘Balochi Sajji’ for the inhabitants of the province.
Traditional Sajji is produced by roasting an entire sheep in mud for several hours. The delicate beef, once roasted, leaves consumers wanting more. While mutton is the traditional ingredient, some people use chicken.
Sadaf Saqib, a Mozambique-based Pakistani housewife who runs a culinary page on Instagram, told Geo.tv that she is especially thrilled for Eid this year because she will be celebrating it in Pakistan for the first time in six years. As a result, she’d be preparing sajji to make the event memorable.
“I’m looking forward to making Balochi sajji or masala raan for the whole family,” Saqib remarked.
Although challenging to make, this meal is a must-have for your Eid table.
Patta tikka and chapli kabab
Chapli kebabs are popular in Peshawar. What better way to use up your meat than to make juicy, delicious kebabs?
The huge, flattened ground beef has a crispy texture due to the presence of coarsely ground spices, and chapli kebabs, with a tomato in the centre, are the life of lunch tables. Some people prefer it with naan, although it can also be enjoyed on its own. And we guarantee you won’t be able to stop eating one of these kebabs, so cook enough for the whole family.
Kabuli pulao and patta tikka are two other Khyber Pakhtunkhwa delicacies.
Tikka Boti
Eid ul Adha implies sharing at least one barbecue food with family or friends.
Tikka boti is a traditional BBQ dish. Tender slices of marinated meat sizzling on the grill, whether prepared with mutton or beef, are a delicacy all throughout the country. The meat is marinated overnight or for a day before being grilled over charcoals.[/vc_column_text][/vc_column][/vc_row]
