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Chitrali cuisine ((ウルドゥー語:چترالی پکوان)) refers to the food and cuisine of the Chitrali people from the North-Western region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nooristan province in Afghanistan. Chitrali food has a regional variance in contrast to many other cuisines of Pakistan. The food of Chitral is very similar to the cuisine in neighboring Gilgit-Baltistan. Pilaf usually of beef which is preboiled until it is extremely tender is an essential dish at large gatherings and the meat is served lying on top of the rice. Salty buttered tea is popular in Chitral as is green tea and very bitter black tea called Troq Chai. Honey, cheese and fresh fruits also make up a staple part of the Chitrali diet as these products are part of the local mountain agricultural tradition. The influence of Peshawar and Punjab is seen in the popularity of lamb and chicken karahi. Uzbek dumplings or mantu are also very popular. Dried apricots ''chambor'' and mulberries ''kitori'' are both an important part of the local diet and are also exported to other parts of Pakistan, Afghanistan and the Gulf Emirates. ==Breads== Tikki A thick leavened loaf baked over coals in a special mold. Because of its hard crust it can be stored for weeks. It is popularly eaten at breakfast or in the afternoon. Khesta A bread made from a liquid batter which has been allowed to ferment and is cooked on a griddle. It has a slightly sour taste and a spongy texture. Phulka The standard South Asian Chapatti. Rishiki Thin pancakes or crepes made of a batter consisting of whole wheat flour, water and eggs. They can be either savoury or sweet. Sweet rishiki is served with honey and cottage cheese. 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「Chitrali cuisine」の詳細全文を読む スポンサード リンク
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