This is a list of Pakistani soups and stews.

Pakistani cuisine Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's va ...

is a refined blend of various regional cooking traditions of

South Asia South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;; ...

. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.

Pakistani soups and stews

* ''Abgooshth'' –

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

and

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

soup * ''

Chakna Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts. It is a speciality among Hyderabadi Muslims. In all other parts of India, chakna refers to any snacks/finger ...

'' – tripe stew with chunks of liver and kidneys * '' Shorva'' – ''Chorba'' (called ''shorba'' in Pakistan) 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 The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

or buffalo meat, lentils and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s * ''

Kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

'' – a spicy dish whose thick gravy is based on

chickpea flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali ...

, and contains vegetable fritters called pakoras, to which sour

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

is added. In

Pakistan Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...

, it is usually served with

boiled rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous o ...

and

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

. Fish karhi and egg karhi are also popular. * '' Khichra'' – a variation of the dish Haleem, popular with

Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...

s of

. It is prepared with lentils, rice, meat and spices. * '' Nihari'' – regarded as a

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

of Pakistan * '' Siri paya'' − a Pakistani

delicacy A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a r ...

, its main ingredients are the

hoof The hoof (plural: hooves) is the tip of a toe of an ungulate mammal, which is covered and strengthened with a thick and horny keratin covering. Artiodactyls are even-toed ungulates, species whose feet have an even number of digits, yet the rum ...

(trotters) and head of a lamb or goat, cooked with cilantro and ginger. File:Pakistani Haleem served with garnish.jpg, Pakistani haleem served with garnish File:gujaratikadhi.jpg,

File:Khichra.JPG, Khichra

References

{{Lists of prepared foods *

Soups Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingr ...

Pakistani soups and stews

See also

References