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Balochi cuisine refers to the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province as well as Sistan and Baluchestan in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to many other cuisines of Pakistan〔(【引用サイトリンク】url=http://www.pakistantumhetoho.com.pk/BalochCuisine )〕〔(【引用サイトリンク】url=https://www.khanapakana.com/recipe-search/s/balochi )〕 and Iran. Prominent Baloch dishes such as the lamb-skewed Sajji have gained massive popularity among different parts of Pakistan, including the food hubs of Karachi and Lahore. Kaak, a rock-hard prepared bread, is also a notable dish. Dampukht is also a Balochi dish which is prepared with meat and it is cooked in fats.〔(【引用サイトリンク】url=http://www.subrung.com/travel-pakistan/quetta/unique-quetta-cuisine.html )〕 Khaddi Kabbab is a dish in which Balochistanis cook a whole lamb or goat over a fire. Usually there is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The lamb is cooked over a fire. A large number of Baloch people living on the coastal belt eat fish in their own style. ==Gallery== File:Sajji.JPG|Sajji, a popular meat dish of Balochistan File:Balochi Namkeen Roast.JPG|Balochi salted roast 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Balochi cuisine」の詳細全文を読む スポンサード リンク
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