Winter Special Dao Dao Soup From Hunza, Gilgit Baltistan! Slurp It!

Think again if you believe that noodles are only indigenous to China and Japan. Dao Dao or Daoodoo is the name of a centuries-old indigenous noodle soup from Hunza Gilgit Baltistan. Wintertime is when Dao Dao Soup, often pronounced Dawdo, is typically made and consumed in Gilgit. The original recipe calls for yak meat, which is combined with other ingredients to create a warming, soupy dish. This area experiences exceptionally hard winters. And to stay warm and combat the bitterly cold seasons, the inhabitants cook seasonal foods like dawdo.

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Over the years, a few modifications have taken place in the original recipe. Many prefer to use chicken or poultry and mutton instead of yak meat. Tourists know a lot about this classic Hunza noodles soup, known by many names among the natives, including daoodoo, dodo, dao dao, and chapchy dawdo. It used to be served in a wooden bowl with wooden spoon.

Image Source: nirvanaadventurespk@Instagram

Furthermore, it included dried apricot or khubani. The locals had to gather apricots and other natural ingredients for this traditional dish before winter set in. During that time, Hunza had poor access to various cooking items and wasn't connected to the main area. Thus, the natives used to prepare this noodles soup during harsh winters with local and natural ingredients. The dough for the noodles must be hard, and the hand-rolled noodles must be fine and thin strips. And therefore, it was highly nourishing to the body. 

Hunza Dao Dao Soup

Ingredients

• 2 medium tomatoes
• 2tbsp cooking oil
• 1 medium chopped onion
• 1 tbsp crushed ginger-garlic
•  200 gm coarsely minced chicken
•  1/4tsp turmeric powder
• 1 tsp crushed black pepper
• ½ tsp red chilli powder
• 2 tbsp chopped fenugreek leaves
• Whole wheat flour dough (made with 2 cups of wheat flour)
• Salt to taste
• 8 cups water

Delicious Hunza special dao dao soup, Image Source: woktowhiskstories@Instagram

Method

• Wash the tomatoes and chop them into small pieces. Set aside.
• In a deep-bottomed pan, heat the cooking oil, add the onion and fry till they turn golden
• Blend in the crushed ginger and garlic and cook for a few minutes
• Add the minced chicken and give it a thorough stir
• Cook till the chicken starts to change colour
• Pour in the pureed tomatoes and mix all the ingredients
• Season it with turmeric powder, red chilli powder, crushed black pepper and salt
• Stirring once in a while, and cook for 4-5 minutes.
• Add the chopped fresh fenugreek leaves and blend well.
• Pour 8-10 cups of water and bring it to boil
• Put the lid on and cook on medium-low flame for about 12-15 minutes.
• Place the dough made from whole wheat flour on the kitchen countertop or rolling board, sprinkle with dry flour, and roll out with a rolling pin. To cut the thin strips from the rolled dough, sprinkle dry flour over the surface, fold all the edges, and then begin. 
• After mixing in the remaining dry flour, add the whole-wheat noodles and cook for 8 to 10 minutes on low heat.

Serve hot!

This winter slurp this ancient dao dao noodle soup from Hunza.