In this article, we will explore in depth the topic of Balochi cuisine and its impact on our current society. We will analyze the various perspectives and opinions that exist around Balochi cuisine, as well as its relevance in different contexts. Additionally, we will examine the historical and cultural factors that have contributed to the evolution of Balochi cuisine over time. Through this detailed analysis, we seek to provide a holistic view of Balochi cuisine, with the aim of better understanding its importance and role in the contemporary world.
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Pakistani cuisine پاکستانی پکوان |
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Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to the many cuisines of Pakistan and Iran.
Sajji is a Balochi dish which usually consists of lamb or chicken, stuffed with rice, baked inside an oven and marinated in salt and spices.
Tabaheg (Balochi:تباهگ) is a traditional Balochi food in which the meat is salted and dried with sour pomegranate and salt. Tapaheg is cooked with rice. Tabaheg is one of the most famous foods of Balochistan region.