Pakistani Foods | What To Eat In Pakistan

 

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Pakistani cuisine is a delicious and diverse fusion of flavors and spices, reflecting the country's rich history, cultural diversity, and proximity to neighboring regions such as India, Iran, Afghanistan, and Central Asia. Pakistani food is known for its bold and aromatic spices, tender meats, and flavorful vegetarian dishes. It is a cuisine that is loved by people all around the world for its unique taste and complexity.

Pakistani cuisine is a reflection of the country's cultural heritage, influenced by the Mughal Empire, British colonialism, and centuries of trade and migration with neighboring regions. The cuisine of Pakistan varies greatly from region to region, with each area having its own unique specialties and cooking techniques.

From the fiery flavors of Punjab to the aromatic biryanis of Hyderabad, the savory kebabs of Peshawar to the rich curries of Karachi, Pakistani cuisine is a feast for the senses. In this article, we will explore some of the most popular Pakistani dishes, their history, ingredients, and cultural significance. Whether you are a food lover or a curious traveler, get ready to embark on a culinary journey through the rich and flavorful world of Pakistani cuisine.

Biryani(بریانی)

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Biryani is one of the most popular dishes in Pakistani cuisine, loved for its fragrant spices, tender meat, and fluffy rice. It is a dish that originated in the Indian subcontinent and has since spread across the region, becoming a staple in Pakistani households and restaurants.

Biryani is a rice dish made with a blend of aromatic spices, meat, and sometimes vegetables. The rice is cooked separately from the meat or vegetable curry, then the two are combined and cooked together to allow the flavors to meld. Biryani can be made with a variety of meats, including chicken, lamb, beef, and even fish or shrimp.

One of the most beloved types of biryani in Pakistan is chicken biryani. Here is a recipe for making it at home:

Chicken Biryani Recipe:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups basmati rice, rinsed and drained
• 1 large onion, thinly sliced
• 2-3 green chilies, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup plain yogurt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 4-5 whole cloves
• 4-5 whole cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/4 cup vegetable oil or ghee
• Salt, to taste
• Fresh coriander leaves, chopped, for garnish
• Fried onions, for garnish

Instructions:

In a large pot, heat the oil or ghee over medium-high heat. Add the whole spices (cloves, cardamom pods, cinnamon stick, and bay leaf) and sauté for 1-2 minutes until fragrant.

Add the sliced onions and green chilies to the pot and sauté until the onions are golden brown, about 5-7 minutes.

Add the ginger and garlic paste and sauté for another minute.

Add the chicken to the pot and stir well to coat with the spices. Cook for 5-7 minutes until the chicken is browned on all sides.

Add the yogurt and all the spices (cumin powder, coriander powder, garam masala, turmeric, and red chili powder) to the pot and stir well. Reduce the heat to low and simmer for 10-15 minutes until the chicken is cooked through.

In a separate pot, bring 4 cups of water to a boil. Add the rice and stir well. Cook for 7-8 minutes until the rice is almost done.

Drain the rice and set aside.

In a large pot or oven-safe dish, layer the chicken curry and rice, starting and ending with a layer of rice. Cover tightly with a lid or aluminum foil.

Place the pot or dish in a preheated oven at 350°F for 20-25 minutes until the rice is fully cooked and fluffy.

Garnish with fresh coriander leaves and fried onions before serving.

Conclusion:

Biryani is just one of the many delicious and beloved dishes in Pakistani cuisine. From the savory kebabs of Peshawar to the rich curries of Karachi, Pakistani food offers a wide range of flavors and textures to suit any palate. Whether you try it in a restaurant or make it at home, for more biryani recipe Click here.

Kebabs

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Kebabs are another popular dish in Pakistani cuisine. Kebabs are usually made with minced meat that is mixed with a blend of spices and then grilled or barbecued on skewers. There are several different types of kebabs in Pakistani cuisine, such as seekh kebab, shami kebab, and chapli kebab.

One of the most famous kebabs in Pakistan is the seekh kebab. This kebab is made with minced beef or lamb that is mixed with a blend of spices that includes cumin, coriander, and chili powder. The mixture is then formed into sausage-shaped kebabs and grilled over an open flame until cooked through. Seekh kebabs are typically served with naan bread and a mint chutney.

Here's a recipe for seekh kebab that you can try at home

Kebab Recipe

Ingredients:

• 1 lb. minced beef or lamb
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 cup chopped fresh coriander leaves
• 2 tsp. cumin powder
• 2 tsp. coriander powder
• 1 tsp. chili powder
• 1 tsp. garam masala powder
• Salt, to taste
• 1 tbsp. vegetable oil

Instructions:

1. In a large bowl, mix together the minced meat, onion, green chilies, coriander leaves, cumin powder, coriander powder, chili powder, garam masala powder, and salt.
2. Knead the mixture for 5-10 minutes until well combined.
3. Divide the mixture into equal portions and shape each portion into a sausage-shaped kebab around a skewer.
4. Heat the vegetable oil in a grill pan or on a barbecue grill.
5. Grill the kebabs over medium-high heat, turning occasionally, for 8-10 minutes or until cooked through.

Serve hot with naan bread and mint chutney. To browse More kebabs Recipe Click here.

Karahi (کڑاھی)

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Karahi is a popular Pakistani dish that is named after the wok-like pan in which it is traditionally cooked. This dish is characterized by its rich and spicy tomato-based sauce, which is typically made with a blend of spices that include cumin, coriander, and garam masala. Karahi is often made with chicken or lamb, although vegetarian versions can also be made.

One of the most popular variations of karahi in Pakistan is chicken karahi. This dish is made with chicken pieces that are cooked in a spicy tomato-based sauce and garnished with fresh coriander leaves and ginger. Here's a recipe for chicken karahi that you can try at home:

Chicken karahi Recipe

Ingredients:

• 1 lb. chicken, cut into pieces
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1/2 cup chopped fresh coriander leaves
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. garam masala powder
• 1 tsp. chili powder
• Salt, to taste
• 3 tbsp. vegetable oil
• 1 inch piece of ginger, julienned

Instructions:

1. In a mortar and pestle, crush the cumin seeds and coriander seeds.
2. Heat the vegetable oil in a karahi or a wok and add the crushed cumin and coriander seeds.
3. Add the chopped onions and cook until they are soft and translucent.
4. Add the chicken pieces and cook until they are browned on all sides.
5. Add the chopped tomatoes, green chilies, garam masala powder, chili powder, and salt. Stir well to combine.
6. Cover the karahi and cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened.
7. Garnish with fresh coriander leaves and ginger.
8. Serve hot with naan bread or rice.

Whether you try a traditional recipe or a regional variation, karahi is a dish that is sure to satisfy your taste buds with its bold and spicy flavors. Click here to try more karahi Recipes.

Haleem (حلیم)

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Haleem is a slow-cooked stew that is popular in Pakistani cuisine. This dish is traditionally made with a combination of meat, lentils, and spices, which are slow-cooked together to create a thick and hearty stew. Haleem is often served during Ramadan, as it is a filling and nutritious dish that can be eaten to break the fast.

One of the most popular variations of haleem in Pakistan is chicken haleem. This dish is made with boneless chicken that is slow-cooked with lentils, grains, and spices to create a thick and hearty stew. Here's a recipe for chicken haleem that you can try at home:

Haleem Recipe

Ingredients:

• 1 lb. boneless chicken, cut into small pieces
• 1 cup mixed lentils (chana dal, moong dal, and masoor dal)
• 1 cup mixed grains (wheat, barley, and rice)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. garam masala powder
• 1 tsp. chili powder
• Salt, to taste
• 3 tbsp. vegetable oil
• 1 inch piece of ginger, grated
• 1/2 cup chopped fresh coriander leaves
• 1/2 cup fried onions

Instructions:

1. Wash the lentils and grains and soak them in water for at least 2 hours.
2. In a pot, combine the soaked lentils, grains, chicken pieces, and enough water to cover everything by about an inch. Bring to a boil, then reduce the heat to low and let simmer for 2-3 hours or until everything is soft and tender.
3. Heat the vegetable oil in a pan and add the cumin seeds and coriander seeds. Cook until fragrant.
4. Add the chopped onions and cook until they are soft and translucent.
5. Add the chopped tomatoes, green chilies, garam masala powder, chili powder, and salt. Stir well to combine.
6. Add the lentil and grain mixture to the pan and stir well to combine.
7. Use an immersion blender or a food processor to blend the mixture until it is smooth and creamy.
8. Garnish with grated ginger, fresh coriander leaves, and fried onions.
9. Serve hot with naan bread or rice.

Whether you try chicken haleem or another variation, this slow-cooked stew is sure to warm you up and satisfy your taste buds with its rich and hearty flavors.

Nihari (نہاری)

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Nihari is a traditional South Asian stew that originated in the Indian subcontinent and is now popular in Pakistan, India, and Bangladesh. It is typically made with beef shank or lamb shank, slow-cooked in a rich and flavorful gravy.

The dish is prepared by simmering the meat in a mixture of spices, including cinnamon, cardamom, cloves, and bay leaves, along with ginger and garlic paste, onions, and tomatoes. The slow-cooking process allows the meat to become tender and fall off the bone, while the spices infuse the dish with a rich, complex flavor.

Nihari is often served with a variety of accompaniments, such as naan bread, rice, and a side of chutney or raita. It is a hearty and satisfying meal that is especially popular during the winter months.

Overall, nihari is a beloved and flavorful dish that is a staple of South Asian cuisine.

Nihari Recipe

Here is a traditional recipe for nihari:

Ingredients:

• 1 kg beef or lamb shank
• 2 onions, sliced
• 3 tablespoons ginger paste
• 3 tablespoons garlic paste
• 2 teaspoons salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon black pepper
• 4-5 green cardamom pods
• 1 cinnamon stick
• 3-4 cloves
• 2 bay leaves
• 3 tablespoons vegetable oil
• 6 cups water
• 1/4 cup wheat flour
• Chopped fresh coriander and ginger for garnish
• Sliced green chilies for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat. Add the sliced onions and cook until golden brown, stirring frequently.
2. Add the ginger and garlic paste and cook for 2-3 minutes, stirring constantly.
3. Add the meat and cook until browned on all sides.
4. Add the salt, red chili powder, turmeric powder, coriander powder, cumin powder, fennel powder, garam masala powder, black pepper, cardamom pods, cinnamon stick, cloves, and bay leaves. Mix well and cook for 2-3 minutes.
5. Add 6 cups of water and bring to a boil. Reduce the heat to low, cover the pot and let the meat cook for 2-3 hours or until it becomes tender.
6. In a separate bowl, mix the wheat flour with 1 cup of water to make a paste. Add the paste to the pot and mix well. Cook for an additional 15-20 minutes or until the gravy thickens.
7. Garnish with fresh coriander, ginger, and sliced green chilies. Serve hot with naan bread or rice. Enjoy your delicious nihari!

Samosa (سموسہ)

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Samosas are a popular snack and appetizer in Pakistani cuisine. They are a triangular-shaped pastry that is filled with spiced vegetables or meat and fried until crispy and golden. Samosas are commonly eaten as a street food snack, as well as at home during tea time or served as a starter at dinner parties and gatherings.

In Pakistan, samosas are usually made with a potato and pea filling, which is flavored with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. The filling may also contain minced meat, such as chicken or beef, which is cooked with the same spices and combined with vegetables.

Samosas are typically served with a variety of dipping sauces, including tamarind chutney, mint chutney, or yogurt dip, to enhance their flavor and provide a cooling contrast to the spiciness of the filling.

In addition to the classic potato and pea filling, there are many other variations of samosas in Pakistani cuisine, including cheese and spinach, chicken tikka, and minced lamb. Samosas can also be made with a variety of pastry dough, such as wheat flour or gram flour, and may be baked instead of fried for a healthier alternative.

Overall, samosas are a beloved and versatile snack in Pakistani cuisine that are enjoyed by people of all ages and backgrounds.

Below is a Simple Samosa Recipe:

Samosa Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 tablespoons vegetable oil
• 1/2 cup water
• 3 medium potatoes, peeled and diced
• 1/2 cup frozen peas
• 1 small onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Vegetable oil for frying

Instructions:

1. In a mixing bowl, combine the flour, salt, and 4 tablespoons of vegetable oil. Mix well until the mixture resembles bread crumbs.
2. Gradually add water to the mixture and knead into a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a separate pot, boil the potatoes and peas until they are soft. Drain and set aside.
4. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds and cook until they start to splutter.
5. Add the chopped onions and cook until they turn translucent.
6. Add the coriander powder, turmeric powder, red chili powder, and salt. Stir well.
7. Add the boiled potatoes and peas and mix well with the spices. Cook for 2-3 minutes.
8. Divide the dough into small balls and roll them out into circles.
9. Cut the circles in half and form each half into a cone.
10. Fill the cones with the potato and pea mixture and seal the edges by applying a little water.
11. Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot, add the samosas and fry until they turn golden brown.
12. Remove the samosas with a slotted spoon and place them on a paper towel to remove excess oil.

Serve hot with your favorite dipping sauce. Enjoy your delicious homemade samosas!

Paratha (پراٹھا)

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Paratha is a popular flatbread in Pakistani cuisine that is typically made from whole wheat flour. It is a staple in many households and is often served for breakfast or as a side dish with a variety of main courses.

Paratha can be cooked in several different ways. The most common method involves rolling out the dough into a thin disc, adding a layer of ghee (clarified butter) or oil on top, and then folding it into a triangle or square shape. The paratha is then cooked on a hot griddle until it turns golden brown and crispy.

There are many variations of paratha that are popular in Pakistan, including aloo paratha (stuffed with spiced mashed potatoes), gobi paratha (stuffed with spiced cauliflower), and keema paratha (stuffed with spiced minced meat).

Paratha is often served with a variety of accompaniments, such as chutney, yogurt, pickles, or curry. It can also be eaten plain or with a sprinkle of salt or sugar.

In addition to being a delicious side dish, paratha is also a convenient and filling meal on its own, making it a popular street food in Pakistan. Vendors often offer parathas stuffed with a variety of fillings, such as eggs, cheese, or vegetables, making it a versatile and customizable food option.

Overall, paratha is a beloved and versatile flatbread in Pakistani cuisine that is enjoyed by people of all ages and backgrounds. Its simplicity, versatility, and delicious taste make it a staple in many households and a must-try for anyone interested in exploring Pakistani cuisine.

Aloo Paratha recipe

Ingredients:

For the dough:

• 2 cups whole wheat flour
• 1/2 tsp salt
• 1 tbsp oil
• Water (as needed)

For the filling:

• 2 medium-sized potatoes, boiled and mashed
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp dry mango powder (amchur)
• Salt (to taste)
• 1 tbsp chopped fresh coriander leaves
• 1 green chili, finely chopped (optional)

For cooking:

• Ghee or oil (as needed)

Instructions:

1. In a large mixing bowl, add flour, salt and oil. Mix well.
2. Add water, a little at a time, and knead the dough until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
3. In another bowl, mix together the mashed potatoes, cumin seeds, coriander powder, red chili powder, garam masala powder, dry mango powder, salt, chopped coriander leaves, and green chili (if using). Mix well.
4. Divide the dough into equal sized balls. Take one dough ball, flatten it slightly and roll it out into a small disc, about the size of your palm.
5. Place a spoonful of the potato filling in the center of the disc. Fold the edges of the dough over the filling and seal it tightly.
6. Flatten the dough ball and dust it with flour. Roll it out into a circle, about 1/4 inch thick.
7. Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook for about 1-2 minutes on each side.
8. Add ghee or oil to the edges of the paratha and flip it over. Cook until both sides are golden brown and crispy.
9. Serve hot with yogurt, pickle, or chutney.
10. Enjoy your delicious aloo paratha!

Kheer (کھیر)

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Kheer, also known as rice pudding, is a beloved dessert in Pakistani cuisine that is enjoyed on special occasions and festivals. It is a creamy, sweet and fragrant dessert made with milk, rice, sugar, and aromatic spices, such as cardamom and saffron.

Kheer is a popular dessert in Pakistan, and it is often served after the main course during festive occasions, such as Eid and weddings. The dish is easy to make, and it can be customized to fit different dietary needs and preferences.

One of the most popular versions of kheer in Pakistan is made with basmati rice, whole milk, sugar, and cardamom powder. The rice is cooked in milk until it becomes soft and creamy, and the sugar is added to sweeten the dish. A pinch of cardamom powder is added to give the dish its distinctive aroma and flavor.

Other variations of kheer in Pakistan include adding nuts, such as almonds, cashews, or pistachios, or dried fruits, such as raisins or apricots, for added texture and flavor. Some people also add saffron or rose water to give the dish a more floral aroma and flavor.

Kheer is a nutritious dessert that is high in calcium and protein, making it a healthy and delicious option for people of all ages. It can be served hot or cold, and it is often garnished with nuts or dried fruits before serving.

Overall, kheer is a sweet and comforting dessert that is loved by people all over Pakistan. Its creamy texture, fragrant aroma, and rich flavor make it a must-try for anyone interested in exploring Pakistani cuisine.

Kheer Recipe

Ingredients:

• 1/2 cup basmati rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 1 tbsp chopped nuts (almonds, cashews, or pistachios)
• 1 tbsp raisins (optional)
• A pinch of saffron (optional)

Instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir the milk frequently to prevent it from sticking to the bottom of the pan.
3. Drain the soaked rice and add it to the boiling milk. Stir well to prevent the rice from sticking to the bottom of the pan.
4. Reduce the heat to low and let the rice cook in the milk until it becomes soft and creamy. Stir the rice and milk occasionally to prevent the rice from sticking to the bottom of the pan.
5. Add the sugar and cardamom powder to the rice and milk mixture. Stir well until the sugar dissolves.
6. Add the chopped nuts, raisins, and saffron (if using) to the kheer. Stir well and let it cook for another 5-10 minutes, or until the kheer reaches the desired consistency.
7. Remove the kheer from heat and let it cool to room temperature.
8. Serve the kheer in small bowls or cups, garnished with chopped nuts or dried fruits.

Enjoy your delicious kheer!

Lassi (لسی)

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Lassi is a popular traditional drink in Pakistani cuisine that is enjoyed throughout the year, especially during hot summer months. It is a refreshing and cooling drink made with yogurt, water, sugar, and sometimes fruit or spices.

Lassi is a versatile drink that can be made in a variety of ways. The classic version of lassi is made with yogurt, water, and sugar. The ingredients are blended together until smooth, and then served chilled. This version of lassi is a popular accompaniment to spicy Pakistani dishes, as it helps to cool the palate and soothe the stomach.

Another popular variation of lassi in Pakistan is the mango lassi. This version of lassi is made by blending yogurt, water, sugar, and fresh mango pulp together until smooth. It is a popular drink during the summer months when mangoes are in season.

In addition to these classic versions, lassi can also be made with various spices, such as cardamom, cumin, or mint, to add a unique flavor and aroma. Some people also add fruit, such as strawberries or bananas, to make a fruity lassi.

Lassi is a nutritious drink that is high in protein and calcium, making it a healthy and refreshing drink option for people of all ages. It is also a great alternative to sugary drinks and sodas.

Overall, lassi is a delicious and refreshing drink that is an important part of Pakistani cuisine. Its versatility and nutritional benefits make it a must-try for anyone interested in exploring Pakistani cuisine.

Lassi Recipe

Ingredients:

• 2 cups plain yogurt
• 1 cup cold water
• 4 tbsp sugar
• 1/2 tsp cardamom powder
• A few ice cubes

Instructions:

1. In a blender, combine the yogurt, water, sugar, and cardamom powder. Blend the ingredients until smooth and creamy.
2. Add a few ice cubes to the blender and blend again until the ice is crushed and the lassi is chilled.
3. Pour the lassi into glasses and serve immediately.

Optional garnishes: you can garnish your lassi with chopped nuts, saffron strands, or rose petals, for added flavor and presentation.

Sohan Halwa (سوہن حلوہ)

Sohan Halwa is a traditional sweet that is popular in Pakistan, particularly in the city of Multan. It is a dense, chewy and sweet dessert made with wheat flour, sugar, milk, and ghee (clarified butter), flavored with cardamom, saffron, and almonds.

The process of making Sohan Halwa is a labor-intensive one that requires constant stirring and careful attention to ensure the right consistency and texture. The wheat flour is first cooked in ghee until it turns golden brown, then a sugar syrup is added, followed by milk and spices. The mixture is stirred continuously for several hours until it thickens and takes on a caramel color. Finally, chopped almonds and saffron are added to the mixture before it is spread out in a pan to cool and set.

Sohan Halwa has a unique texture that is both chewy and crumbly at the same time, with a rich and buttery flavor that is enhanced by the subtle flavors of cardamom and saffron. It is often served at special occasions such as weddings, Eid festivals, and other celebrations, and is considered a delicacy in many parts of Pakistan.

Overall, Sohan Halwa is a delicious and special dessert that represents the rich culinary heritage of Pakistan. Its unique texture and flavors are sure to delight anyone with a sweet tooth, and it is definitely worth trying if you have the opportunity to taste this traditional Pakistani dessert.

But the dish is Limited To Some areas where you can enjoy the original taste, D.I.Khan is specialy famous for sohan halwa but its Also available in Multan, D.G khan, Lakki Marwat, Bannu, And Mianwali,

Pakistani cuisine is a diverse and flavorful blend of different regional and ethnic influences. Some of the most popular Pakistani foods include biryani, a spiced rice dish made with meat or vegetables; nihari, a slow-cooked beef stew; samosas, deep-fried pastry filled with spiced meat or vegetables; paratha, a layered flatbread stuffed with vegetables or meat; kebabs, skewered and grilled meat seasoned with spices; and kheer, a creamy rice pudding flavored with cardamom and nuts. Pakistani cuisine also includes a variety of vegetarian dishes, such as chana masala, a spicy chickpea curry; palak paneer, a creamy spinach and cheese dish; and aloo gobi, a potato and cauliflower curry. Desserts such as gulab jamun, a sweet fried dough ball soaked in syrup, and ras malai, a soft cheese dumpling in sweetened milk, are also popular. The use of spices such as cumin, coriander, turmeric, and chili peppers is common in Pakistani cuisine, giving it a bold and complex flavor profile that is enjoyed around the world.