Baloch cuisine
Culinary traditions of the Baloch people
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- 4 chapters
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Meat
Meat (گوشت) is the most commonly consumed food in Baloch cuisine. Most meat dishes are cooked on indirect heat with limited spices to preserve the real taste, such as sajji and dampukht. Another traditional dish that is preserved from generations is known as tabaheg—a dish of an entire goat marinated with dried pomegranate and salt.
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Fish
Fish is commonly consumed in the coastal region of Balochistan. The most common is mayg o bhat (ماہیگ ءُ بھٹ; "fish and rice").
Bread
There are many kinds of bread in Baloch cuisine, depending on region. A notable bread, known as kaak or kurnoo, is made of wheat wrapped around a hot round stone and cooked around a fire in a hardened ball of bread that can last for days.
Dessert
Just like breads, desserts range from area or tribe. A notable and very popular dessert is gwadari halwa, which is cooked in a round, aged metal pot.