The standard meals of Baltistan consists of various distinctive dishes that I’ve by no means had anyplace else.
We flew into Skardu, Gilgit-Baltistan, a magically lovely place that exists as an Autonomous area integrated into the boundaries of Pakistan. It was an honor to go to throughout my journey to Pakistan.
The spotlight of my time in Skardu, was being invited to an area household dwelling the place they cooked 14 conventional Balti dishes.
I’m going to share this wonderful meals with you on this put up.
Word: This text was written by Joel Bruner.
“Hospitality is Our Tradition” – Balti Saying
On this article, I’m going to be focusing primarily on the normal meals of Baltistan. I want to say although, that when mixed with the intense hospitality of the individuals right here, the complete journey expertise was one of the heart-warming of my life.
Throughout our journey to Baltistan, we have been hosted on the lovely Serena Shigar Fort Resort, a few thirty minute drive from Skardu. Within the night we drove again to Skardu to an area household dwelling, the place they’d been cooking for the complete day and anticipating our arrival.
After we arrived to their dwelling, we have been greeted with tea and excessive hospitality and welcome.
I’m not going to say all 14 Balti dishes on this article, however I’ll spotlight the standout dishes. I additionally encourage you to observe the video from the day we ate this meal right here (YouTube hyperlink).
Balay (Noodle Soup w/Goat Meat)
Being a chilly mountainous area, there are few issues extra warming and satisfying when it’s chilly outdoors, than soup. And soup in Baltistan in not a watery affair, however relatively the balay because it’s recognized, is thick and hearty and eats virtually like a gravy.
Together with the goat meat broth that fashioned the flavour and base, there have been hearty gummy textured noodles and smalls bits of meat combined inside. It was a good way to start our conventional Baltistan meals meal in Skardu.
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Prapu (Wheat Noodles w/Walnut Paste)
Prapu is a noodle dish thickened with almonds which have been floor to a powder. The noodles are hand-made utilizing wheat flour, then boiled till delicate. When prepared, they’re coated in a thick paste which incorporates floor walnuts and pressed apricot oil, and the entire pot is then seasoned with native herbs.
The seasoning consists of domestically grown high-plateau herbs, a number of of which I’ve by no means seen anyplace else. Recipes are very exhausting to seek out, however I may positively style fenugreek seeds, and there can also be potato within the thick sauce as properly.
Many of the dishes listed below are made fully from native substances, many components of the recipe produced from scratch by the households. You’ll be able to instantly see that Balti delicacies is exclusive, very completely different from meals in Pakistan’s low-land and river-basin areas.
Word: Dish names on a menu could also be spelled otherwise (ie. Prapoo, Prabu, Plapoo). Additionally, thanks to the Rareseeds web site for serving to me with names of the spices and seasonings utilized in Balti Delicacies.
Gyal (Buckwheat Desserts)
There are lots of completely different variations of Gyal (or Giyal), however all of them use an area species of Pink or Brown buckwheat as the principle ingredient.
These have been considered one of my favourite meals in the course of the time spent in Baltistan, and I really like the heartiness within the easy mixture of wheat muffins coated in apricot oil. Gyal has a scrumptious smoky taste from being cooked on a flat iron plate, normally over a wood-burning range or hearth.
Some Gyal are coated with honey, we had one with a gorgeously candy smelling apricot jam, and within the city of Gilgit we additionally had a model stuffed with a thick unfold of walnut and almond paste.
Marzan (Buckwheat with Apricot Oil)
Soaking in water earlier than being milled, the wheat grains take about two weeks earlier than they’re able to be floor. This provides the flour a sweeter style, and this can be a nice meals to have in the course of winter when the climate is extraordinarily chilly outdoors.
This can be a uncommon dish that can normally be eaten on particular events, because the wheat is ready in such a particular and well timed means.
A bowl of pure apricot oil is served on a small mound of Marzan, gooey, however barely dry wheat dough. The consistency of the wheat is similar to the way it appears to be like, virtually like dumpling or cookie dough.
Marzan could be very easy, but filling and satisfying, virtually like a cold-weather model of this wonderful meal in Ethiopia. This dish gives a variety of power to individuals who historically work outside year-round within the mountain environments of Baltistan.
Boiled Goat (skinless)
Animals that produce milk are crucial to the Balti individuals, and so they’re normally raised for his or her milk and never eaten as an day by day meals.
As with many components of the world the place individuals stay in additional self-reliant environments, the cooking and getting ready of a complete animal is among the methods of highest respect to welcome a visitor into one’s dwelling.
The goat was boiled with a couple of small greens like onions and carrots, however with very minimal spice and seasoning. It was served nonetheless on the bone, and self service to slice off a piece. The meat is tender from being boiled, nevertheless it additionally has an exquisite goat-meat muscle toughness. You understand instantly by means of the flavour that this was a home-raised animal, and never from a meat farm.
Consuming the complete goat like this was certainly an important day, and every hearty chew of goat meat was useful and loved to the fullest.
Potato Stew (w/Goat Meat)
Thought of to be one of the inaccessible and distant areas in the complete world, Gilgit-Baltistan has solely just lately had highway entry even to its personal nation and capital (roads inbuilt 1978).
This has allowed many conventional practices to proceed till as we speak, meals in addition to tradition, and a stew like that is one is eaten usually now, however not a conventional Balti dish.
This can be a curry in that the substances are fried to make a closely spiced sauce earlier than including water, however then it’s served as a really thick stew. It is filled with giant chunks of goat meat, potatoes, and a seasoning mix way more spicy than what we noticed in additional conventional meals of Baltistan.
Within the curry you’ll be able to style the masala spices together with cumin, black pepper, turmeric powder, and dried ginger, but the spices are sometimes milder than in different components of Pakistan, like in Punjab.
Butter Tea (served w/Buckwheat Flour)
One of many backbones of Balti delicacies is definitely a drink. This isn’t your common tea nonetheless, and it’s way more than merely getting ready inexperienced or black leaves in sizzling water.
This tea incorporates salt, butter, milk, and is made with pre-brewed inexperienced tea leaves. It’s served with a aspect of contemporary floor wheat flour, and a small dish of pure apricot oil which you add to non-public style.
Combine in a spoon every of the brown flour and the golden apricot oil, and luxuriate in a warming and thick combination of a number of the richest liquid conceivable. In some locations it’s conventional even for a number of cups of butter tea to be a complete breakfast, and stable meals wouldn’t be eaten till one has already begun work for the day.
Throughout this complete mountain area from Tibet to Bhutan, butter tea is loved and it’s so well-loved by these mountain dwelling peoples that you would be able to’t presumably go to with out having a minimum of a couple of cups collectively.
Dwelling-Cooking in Gilgit-Baltistan
It was great to eat within the household’s own residence, within the conventional type the place the household and friends collect collectively to share a meal. This creates a really cosy surroundings, a spot the place everybody concerned can share the meal, and it was an exquisite likelihood to simply sit and discuss collectively after dinner.
The individuals of Baltistan are really great, and a spotlight of the journey was sharing these meals experiences with a number of the most pleasant and hospitable individuals I’ve ever had the pleasure to satisfy.
We have been very honored to be welcomed with such an abundance of meals from this household in Skardu and to have an opportunity to study conventional Baltistan meals.
Sharing tea after the meal, laughing collectively, and having fun with the scrumptious home-cooked meals, this time spent with the Balti individuals in Skardu is an expertise I’ll always remember.
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