Molida:
This dish is prepared during special occasions and the
molida of Gojal is very famous in Hunza. To
prepare this local dish first shapiks (breads)
are prepared from wheat dough. The breads are then
smashed and pieced to form bread crumble. The bread
crumbles are then cooked in boiled water mixed with
Qoruth or dhigh. When the bread absorb the
water it is then transferred into bowls ant eaten with
apricot kernal oil or melted butter.
Mull: To
prepare this dish first of all water is boiled and
wheat flour is mixed, stirred and cooked untill the
flour absorb the entire water and thickens. In order
to prepare sweet mull sugar is mixed when it
prepares otherwise salt is mixed with water before
mixing flour. This dish can be used while putting milk
on it. Otherwise, it is eaten with melted butter/oil//qaroothay
samik/qindha (mulberry syrup). As this is soft
food so mostly prepared for lactating women.
Buth:
This dish is also prepared during special occasions
like marriages and other events. This dish is usually
prepared by men. To prepare this dish thalkh rooghn
(aged butter)
is boiled and mixed water. Flour is sprinkled, stirred
and mixed in the boiling mixture until it becomes thicker.
The dish is then used with butter and dilghundi
during weddings and shapiks during normal
occasions.
Chilpindoq:
This
special type of meal is prepared in Shimshal and is
very famous.
Shulbooth: This dish is like buth but
here pieces of meat or animal fat is mixed in it.
Harisa
& Gushth (Dilia):
This dish is mostly prepared during a special Central
Asian tradition of funeral ceremony on 3rd day of
burial called "Chiragh-i-Roshan" and other
special occasions. First of all large pieces of
sheep/goat meat are boiled in a large saucepan is
excess water. When the meat prepares bruised wheat grains are
cooked in the broth of the meat for many hours. Both
are then served to guests.
Semn: The freshly prepared warm Semn
Shapiks are smashed. The smashed materials are then cooked in
oil to transfer as halwa. This is transferred in
bowl and eaten with butter or kernal oil. Prepared
during Chinir and other special occasions.
Zarz Thibaq:
This
is a symbol of hospitality and is offered to guests
during their arrival or used during inaugurations of
constructions and buildings. Shapiks
are prepared from wheat dough and arranged in plate
with boiled milk in a bowl.
Chakhni Gushth
This was a old tradition to slaughter 2-3 cattle
before the start of winter. The meat was then stored
which dried over time which changed the taste. This
meat was then used to prepare daily meal for the
family.
Qam: This
term is used for cooking different meals like meat
(chape qam), vegetables (hoie qam),
legumes (dhale qam). This dishes are prepared
by utilizing the method commonly used to cook
Pakistani and Indian meals.
Gurma Hoi: In this dish uncooked khamali is laid and
cooked with vegetable in pan. The vegetable can be
spinach, Chinese cabbage or any other leafy vegetables.
The khamali is pieced and cooked for some
time to absorb the taste.
Wask Ghazg
(dried vegetables):
Due to lack of vegetables during winters the leafy
vegetables such as Chinese cabbage/metthi/spinach etc.
are sun dried during summers and cooked during winters
as routine meal for family consumption.
