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Located in the beautiful Karakoram Mountains of Pakistan, the Hunza Valley is special for its delicious and nutritious food besides scenic beauty. According to the culinary tradition and local agriculture, climate, and cultural behaviour in this part of the world, the local cuisine presents tasty and nutritious meals on the spread. Using locally obtained ingredients and time-honoured cooking techniques, these traditional recipes have been handed down through the centuries.
Using grains, vegetables, and meats from their environment, the Hunza people have created a simple, nutrient-rich culinary pattern. Explores six classic Hunza foods that are a must-try, emphasising their nutritious content and ease of preparation. The six dishes help one to understand the relation of the Hunza people to the land where they live.
Chapshuro
One of the most popular dishes in Hunza cuisine is chapshuro, which is the ideal combination of seasoned meat and flatbread. Finely chopped onions, tomatoes, and regional spices are combined with minced meat, usually goat or lamb, to create this flavourful dish. The mixture is fried on a hot griddle until golden brown after being carefully sealed between two layers of whole wheat dough. As a result, the outside gets crispy and the inside is juicy and flavourful. Chapshuro, which is typically offered at festivals and other special events, demonstrates the Hunza people's skill at blending basic ingredients to produce complex flavours.
Also read: 7 Must-Try Traditional Newari Dishes
Go-Lee/ Giyalin
Giyalin, often called Go-Lee, is another staple of Hunza cuisine. Pancakes are something like this but it has its own taste. Go-Lee, which is made from a basic batter of flour and water and occasionally enhanced with apricot or walnut oil, is cooked on a hot griddle until it becomes soft but still has a hint of crunch. Go-Lee goes well with salty tea (namkeen chai) and is usually eaten for breakfast or as a snack. Due to its flexibility, more toppings such as yoghurt or honey can be added to improve its taste.
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Harisa
The ability of the Hunza people to prepare wholesome meals using simple materials is demonstrated by the significant winter dish harisa. This comforting food, which resembles porridge, is produced by slowly boiling barley or wheat with beef until the meat and grains are entirely broken down. The lengthy cooking procedure, which frequently takes several hours, produces a thick, smooth consistency. Harisa, which is flavoured with regional spices and garnished with melted butter or oil, offers the warmth and vitality required during severe winters. People favour this breakfast meal and it is common to find neighbors sharing this meal during the cold mornings.
Image Credit: Wikimedia Commons
Diram Fitti
Diram Fitti's unique usage of sprouted wheat flour sets it apart from other traditional Hunza breads. It is much sweeter than any other kind of bread and is a good reflection of the creative way the Hunza people were able to use what they had. Sprouting wheat is processed into flour and kneaded into dough to make Diram Fitti. After being formed into flat circles, the dough is heated until it turns golden brown. Diram Fitti can be eaten on its own or flavoured with butter or apricot oil. It is frequently eaten for breakfast or as a midday snack.
Hoee lo Garma
The beloved Hunza meal Hoee lo Garma also highlights indigenous greens, notably Hoi, which is similar to spinach. To make this filling and rich in nutrients, Hoi is boiled with bread pieces, garlic, ginger, and onions. This will show how the Hunza people have a diet rich in fresh vegetables. While providing comfort due to its warm consistency, the preparation process maintains the greens' original flavours and nutritional advantages. Hoee lo Garma is a dish that may be eaten on its own or combined with other foods to offer variation to meals.
Image Credit: Wikimedia Commons
Fitti Hunza Bread
A unique place in the region's culinary legacy is occupied by fitti, the native bread of Hunza. A simple flatbread prepared from whole wheat flour, water, and an optional pinch of salt; highlights the elegance of simplicity in Hunza cooking. Before being formed into round flatbreads, the dough is carefully kneaded and given time to rest. After that, these are cooked until golden brown spots form on a hot stone or metal griddle. It is the best accompaniment to any dinner because its taste is nutty and is slightly too chewy. Fitti is a staple of Hunza cuisine and is frequently served with regional honey or butter or used as a scoop for different foods.
For any foodie, these six meals are worthwhile to try when travelling through the area as each of them offers a tasty and engaging insight into the culinary culture of Hunza. Each meal is a story of perseverance, inventiveness and togetherness in this beautiful area.
