Balochi cuisine

Balochi cuisine is the food and cuisine of the Baloch people native to the Balochistan region spanning Afghanistan, Iran and Pakistan, as well as diasporan communities worldwide. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iran.^[a][2][3]

Balochi cuisine

Balochi namkeen roast
Country or region	Balochistan, Sistan and Baluchestan province, Pakistani Balochistan, Nimruz Province

Meat

Meat is the most commonly consumed food in Balochi 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.^[4][5]

Fish

Fish is commonly consumed in the coastal region of Balochistan.^[6] The most common is "Mai o Bhat", simply fish with rice.^[7]

Bread

There are many kinds of breads in Balochi 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.^[8]

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.^[9][10]

See also

• Afghan cuisine
• Emirati cuisine
• Iranian cuisine
• Kurdish cuisine
• Kuwaiti cuisine
• Omani cuisine
• Pakistani cuisine
• Turkmen cuisine

Notes

1. The Balochi food is heavily inspired by climate and terrain^[1]