Food & Dishes
Breads, dumplings, soups and sweets from Hazara kitchens.
- A
Aash
Aash is a noodle soup traditionally served in winter. Hazara versions range from plain noodles with yoghurt and mint to richer bowls with chickpeas and minced meat.
Ashak
Ashak are wheat dumplings filled with leek or garlic chives, boiled and served with yoghurt and toppings such as minced meat or chickpeas.
Bolani
Bolani is a stuffed flatbread, listed among the dishes of Hazara cooking and eaten widely across Afghanistan.
- B
Bosragh
Bosragh is a sweet fried dough, made on special occasions to welcome guests and served with tea and samanak.
- D
Dalda
Dalda is a dish of boiled crushed wheat, served with melted ghee or butter and often with browned onions.
Ghormeh sabzi
Ghormeh sabzi is a herb and vegetable stew with roots in Iran. In Hazara kitchens in Quetta it is made with spinach and kidney beans and served with rice or naan.
- HS
Halwa-e samanak
Halwa-e samanak is a dark, naturally sweet dish of flour and germinated wheat, simmered for hours. It is served at tea time with bosragh.
Hazara cuisine
Hazara cooking centres on bread, alongside dumplings, noodle soups and stews, with influences from Central Asian, South Asian and Persian food.
Mantu
Mantu are steamed dumplings, listed among the dishes of Hazara cooking and eaten widely across Afghanistan and Central Asia.
- P
Paicha
Paicha is a winter dish of cow or sheep parts, such as the head or feet, simmered for hours with onion, garlic and wheat berries.