Pakistan - Pakistani Cuisine |
 in
terms of cuisine Pakistan is to South Asia as Switzerland is to
Europe. The closer you get to the borders of Pakistan's
neighbors the closer the cuisine tends to reflect that
neighbor's cuisine. Pakistani cuisine can be described as a
refined blend of Indian, Central Asia, Iranian, Afghan, and
Middle East cuisine. However, unlike other countries in South
Asia, in Pakistan meat plays a much more dominant role with
chicken, goat, lamb, and beef being the most popular. |
| Antichoke
Salad |
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 Artichoke
Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and
half a
lemon, covered, until the artichokes are barely tender,
20 to 25 minutes. Drain and set aside to cool. Pull off
the artichoke leaves and cut the fuzzy choke out of each
artichoke. Slice the hearts into <-inch wedges and set
aside. Squeeze the juice of the other lemon half and set
aside. Over a large bowl, peel and section the oranges,
discarding the seeds and the white pith. To serve,
alternate the orange sections and artichoke wedges on
individual plates. Garnish with radish slices and
olives. Mix the olive oil with the lemon juice. Drizzle
over the salad. Sprinkle with paprika
and salt. |
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| Bulgar
Salad |
|
Bulgar
Salad
8 oz bulgur wheat
1/2 pint boiling water
4 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped fresh mint
3 Tbsp chopped fresh coriander
salt, pepper
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
1/2 cucumber, coarsely chopped
115 g / 4 oz feta cheese, crumbled
lime wedges, to serve
oil-cured black olives, optional
Place the bulgur wheat in a large bowl, add the boiling
water and leave to soak for 30 minutes, stirring
occasionally with a fork, until the water has been
absorbed. In a mixing bowl, whisk together the oil,
lemon juice and seasoning. Pour oil mixture over the
bulgur wheat, add the herbs and mix well. Then mix in
the remaining ingredients. Cover and chill until
required.
Serve garnished with lime wedges. |
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| Title |
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rtichoke
Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and
half a
lemon, covered, until the artichokes are barely tender,
20 to 25 minutes. Drain and set aside to cool. Pull off
the artichoke leaves and cut the fuzzy choke out of each
artichoke. Slice the hearts into <-inch wedges and set
aside. Squeeze the juice of the other lemon half and set
aside. Over a large bowl, peel and section the oranges,
discarding the seeds and the white pith. To serve,
alternate the orange sections and artichoke wedges on
individual plates. Garnish with radish slices and
olives. Mix the olive oil with the lemon juice. Drizzle
over the salad. Sprinkle with paprika
and salt. |
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|
| Title |
|
ichoke
Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and
half a
lemon, covered, until the artichokes are barely tender,
20 to 25 minutes. Drain and set aside to cool. Pull off
the artichoke leaves and cut the fuzzy choke out of each
artichoke. Slice the hearts into <-inch wedges and set
aside. Squeeze the juice of the other lemon half and set
aside. Over a large bowl, peel and section the oranges,
discarding the seeds and the white pith. To serve,
alternate the orange sections and artichoke wedges on
individual plates. Garnish with radish slices and
olives. Mix the olive oil with the lemon juice. Drizzle
over the salad. Sprinkle with paprika
and salt. |
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| Title |
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choke
Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and
half a
lemon, covered, until the artichokes are barely tender,
20 to 25 minutes. Drain and set aside to cool. Pull off
the artichoke leaves and cut the fuzzy choke out of each
artichoke. Slice the hearts into <-inch wedges and set
aside. Squeeze the juice of the other lemon half and set
aside. Over a large bowl, peel and section the oranges,
discarding the seeds and the white pith. To serve,
alternate the orange sections and artichoke wedges on
individual plates. Garnish with radish slices and
olives. Mix the olive oil with the lemon juice. Drizzle
over the salad. Sprinkle with paprika
and salt. |
| |
|
| Title |
|
choke
Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and
half a
lemon, covered, until the artichokes are barely tender,
20 to 25 minutes. Drain and set aside to cool. Pull off
the artichoke leaves and cut the fuzzy choke out of each
artichoke. Slice the hearts into <-inch wedges and set
aside. Squeeze the juice of the other lemon half and set
aside. Over a large bowl, peel and section the oranges,
discarding the seeds and the white pith. To serve,
alternate the orange sections and artichoke wedges on
individual plates. Garnish with radish slices and
olives. Mix the olive oil with the lemon juice. Drizzle
over the salad. Sprinkle with paprika
and salt. |
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