3 dishes people actually cook in Pakistan: what they are, how long they take, and what you need to buy.
What can you cook from Pakistan? 3 traditional Pakistan dishes, from Chapli kebab (75 min, the quickest) to Haleem (1080 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Pakistan on the map. Drag to spin the planet.
A wide, flat Pashtun beef patty whose crunch comes from dried pomegranate seeds and coarsely crushed coriander seeds bound with toasted maize flour.
A wheat and meat porridge beaten for hours until the grains dissolve and the beef breaks into long strands that fall from the spoon in thick ribbons.
An overnight shank stew thickened with a wholemeal flour slurry and served under its own layer of spiced fat.
Copper documents three dishes from Pakistan: Chapli kebab, Haleem and Nihari. Ghee and onion each appear in more than one recipe. All three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 4 are shared by more than one dish. Beef shank the hardest to find: of the 586 dishes in Copper's atlas, 6 use beef shank. Every ingredient list on this page is complete, with quantities, and free to read.
Chapli kebab is the quickest at 75 minutes. Haleem is the longest at 1080 minutes, most of it unattended. The median is 480 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Pakistan here is rated easy, but every one has the full method written out step by step, free to read. Chapli kebab is the shortest way in.
Pakistan is part of South Asian.
Countries close to Pakistan on the globe — and close on the plate.
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