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This is a list of Pakistani soups and stews. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. The cuisine significantly varies in different areas of the country. Pakistani cuisine is known for its richness and flavor.〔Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5〕 ==Pakistani soups and stews== * ''Abgooshth'' – lamb and lentil soup〔 * ''Chakna'' – tripe stew with chunks of liver and kidneys * ''Shorva'' – ''Chorba'' (called ''shorva'' in Pakistan) is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East * ''Dal makhani'' – primary ingredients are whole black lentil (urad) and red kidney beans (rajma), butter and cream * ''Haleem'' – prepared with wheat, barley, chicken, goat or buffalo meat, lentils and spices * ''Kadhi'' – a spicy dish whose thick gravy is based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added. In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular. * ''Khichra'' – a variation of the dish Haleem, popular with Muslims of South Asia. It is prepared with lentils, rice, meat and spices. * ''Nihari'' – regarded as a national dish of Pakistan * ''Siri paya'' − a Pakistani delicacy, its main ingredients are the hoof (trotters) and head of a lamb or goat, cooked with cilantro and ginger. File:Pakistani Haleem served with garnish.jpg|Pakistani haleem served with garnish File:gujaratikadhi.jpg|Kadhi File:Khichra.JPG|Khichra 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「List of Pakistani soups and stews」の詳細全文を読む スポンサード リンク
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