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List of Pakistani soups and stews

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This is alist of Pakistani soups and stews.Pakistani cuisine is a refined blend of various regional cooking traditions ofSouth Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.^[1]

Pakistani soups and stews

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This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.

Abgooshth –lamb andlentil soup^[2]
Chakna – tripe stew with chunks of liver and kidneys
Shorva –Chorba (calledshorba in Pakistan)^[3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East

Haleem – prepared with wheat, barley, chicken,goat or buffalo meat,^[4] lentils andspices
Kadhi – a spicy dish whose thick gravy is based onchickpea flour,^[5] and contains vegetable fritters calledpakoras, to which souryogurt is added. InPakistan, it is usually served withboiled rice andnaan. Fish karhi and egg karhi are also popular.
Khichra – a variation of the dishHaleem, popular withMuslims ofSouth Asia. It is prepared with lentils, rice, meat and spices.^[6]
Nihari – regarded as anational dish of Pakistan
Siri paya − a Pakistanidelicacy, its main ingredients are thehoof (trotters) and head of a lamb or goat, cooked with cilantro and ginger.^[7]

Pakistanihaleem served withgarnish
Kadhi
Khichra

References

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Wikimedia Commons has media related toSoups of Pakistan.

^Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group.ISBN 978-0-8225-4682-5
^Schmidt, A.; Fieldhouse, P. (2007).The World Religions Cookbook. Greenwood Press. pp. 178–179.ISBN 978-0-313-33504-4. RetrievedJanuary 25, 2015.
^Davidson, A.; Jaine, T.; Vannithone, S. (2014).The Oxford Companion to Food. Oxford Companions Series. Oxford University Press.ISBN 978-0-19-967733-7. RetrievedJanuary 25, 2015.
^Devine, C. (2014).Encyclopedia of Meat Sciences: 3-volume set. Elsevier Science.ISBN 978-0-12-384734-8. RetrievedJanuary 25, 2015.
^Jaffrey, M. (2003).From Curries to Kebabs: Recipes from the Indian Spice Trail. Clarkson Potter. p. 294.ISBN 978-0-609-60704-6. RetrievedJanuary 25, 2015.
^Smith, R.V. (2008).Capital Vignettes: A Peep Into Delhi's Ethos. Rupa & Company.ISBN 978-81-291-1317-7. RetrievedJanuary 25, 2015.
^Sturtz, T. (2013).Food Lovers' Guide to Tampa Bay: The Best Restaurants, Markets & Local Culinary Offerings. Food Lovers' Series. Globe Pequot.ISBN 978-0-7627-8120-1. RetrievedJanuary 25, 2015.

v t e Cuisine of Pakistan
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Ingredients	Main dishes Bread Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation & cooking	Handi Karahi Tava Tandoor Other
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Pakistani soups and stews

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