This is a list of Pakistani soups and stews.
Pakistani cuisine is a refined blend of various regional cooking traditions of
South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.[1]
Chakna – tripe stew with chunks of liver and kidneys
Shorva – Chorba (called shorba 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 and
spices
Kadhi – a spicy dish whose thick gravy is based on
chickpea flour,[5] and contains vegetable fritters called
pakoras, to which sour
yogurt is added. In
Pakistan, it is usually served with
boiled rice and
naan. Fish karhi and egg karhi are also popular.
Khichra – a variation of the dish
Haleem, popular with
Muslims of
South Asia. It is prepared with lentils, rice, meat and spices.[6]
This is a list of Pakistani soups and stews.
Pakistani cuisine is a refined blend of various regional cooking traditions of
South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.[1]
Chakna – tripe stew with chunks of liver and kidneys
Shorva – Chorba (called shorba 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 and
spices
Kadhi – a spicy dish whose thick gravy is based on
chickpea flour,[5] and contains vegetable fritters called
pakoras, to which sour
yogurt is added. In
Pakistan, it is usually served with
boiled rice and
naan. Fish karhi and egg karhi are also popular.
Khichra – a variation of the dish
Haleem, popular with
Muslims of
South Asia. It is prepared with lentils, rice, meat and spices.[6]