Hazaragi cap, the Hazara Yadgar logoHazara Yadgar

Hazara cuisine

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Hazara cuisine
Christine A. Darius, CC BY 2.0. Naan in Afghanistan, not specifically Hazara bread. · Image source

Hazara cooking centres on bread, alongside dumplings, noodle soups and stews, with influences from Central Asian, South Asian and Persian food.

Hazara food is eaten in the Hazarajat and among Hazara communities such as those in Quetta. It shares a great deal with the wider region and has been shaped by Central Asian, South Asian and Persian cooking.1

Bread and the table

Bread is at the centre of the meal. Three main kinds are described: tawa bread baked on a hot plate, tandoor bread from a sunken oven, and nan-buta, a thick, brick-sized loaf. Rice is less common in rural households because of its cost, and fruit and vegetables are eaten in season.1

Guests are honoured with special food and the best seats. Tea is a popular drink, including shir rogho, a hot milk tea with butter.1

Dishes

Savoury dishes include Ashak, Aash, Mantu, Bolani, Ghormeh sabzi, Dalda and Paicha. For guests and for tea there are sweets such as Bosragh and Halwa-e samanak.

Please add family recipes, regional names and photographs. Most of these dishes are also eaten by neighbouring peoples, and that shared history is welcome here too.

Footnotes

  1. Wikipedia, Hazara cuisine. That page is flagged as needing more citations, so please help confirm this from family or printed sources. ↩ ↩2 ↩3