Hazara cuisine

Hazaragi cuisine (Hazaragi/Persian: غذا هزارگی) refers to the food and cuisine of the Hazara people in central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian, Persian and South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia. However, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people.

The Hazara people have a hospitable dining etiquette. In Hazaragi culture, it is customary to prepare special food for guests, and to honor them with the best seats during meal times. Most Hazaras eat food with their hands, as opposed to using cutlery and dining utensils such as forks, knives or spoons. The diet of the Hazara people is largely based on the intake of high-protein foods such as meats and dairy products. They use large amounts of oil in their cooking. A typical Hazara meal/dining course normally consists of cooking one type of food or dish, rather than a wide selection. However, in large formal gatherings or during the presence of guests, a variety of foods may be cooked in the household.

Hazara cuisine is largely centred on bread. There are three main types of breads consumed by Hazara people:

• Tawa bread, baked on hot plates
• Tandoor bread, which is baked on a sunken oven known as the "tandoor"
• Nan-buta bread, a thick and brick sized bread.

Rice is not as frequent in rural Hazara cuisine due to its expense. Tea is a popular beverage among the Hazara people. Fruits and vegetables are only consumed when in season.

Dishes

Popular Hazaragi dishes include:

• Bolani or Pirki
• Shir Rogho - Hot milk tea with butter added.
• Aash - The traditional Hazaragi Aash is plain noodles with Kashk/Ayran Yogourt, fresh mint and salt. Also in Hazarajat, a powder called "Pudina"(a plant, closely related to mint that grows only in Bamyan) is added on top.
• Dalda (boiled crushed wheat served with melted desi ghee or butter with brown fried onions)
• Qurti
• Ogra
• Ashak and Mantu
• Naan Butta
• Changali
• Shola
• Halwa e Samanak ( Also called Halwa e Sia or Surkh). It is made by mixing flour, germinated wheat and water. Then frying it in oil. And eventually simmering it for 4 hours so that it becomes hard. It tastes very sweet, even though, there is no sugar added.
• Aw joshak
• Qabardagh (also called surk kada in some regions is basically meat, in preference ribs, that is fried with garlic and salt. Then steamed.)
• Pai'cha - a dish of boiled cow or sheep parts, which might include the head or/and feet. Onion, garlic, salt, oil and wheat berries are added, sometimes lentils or other Leguminosae are also added. It is put to simmer for hours on low heat. This is very rich in gelatin and minerals. It's a winter favorite for Hazaras.

See also

• Afghan cuisine
• Pashtun cuisine
• Tajik cuisine
• Hazaragi culture