Search results
Results from the WOW.Com Content Network
This is a list of Pakistani sweets and desserts. Many different desserts exist in Pakistani cuisine. [1] [2] Some sweets originate and have been adopted from India due to the two countries' shared cultural heritage. Please see the List of Indian sweets and desserts for more details.
Pages in category "Pakistani desserts" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. *
Sheer khurma or sheer khorma (Persian: شير خرما, romanized: shîr xormâ "milk and dates") [1] is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr [2] [3] and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia.
Lab-e-Shireen (Urdu: لبِ شیرین) is a traditional Pakistani custard-like dessert. It is often served during the month of Ramadan or during the days of Eid. It is served topped with vermicelli, cream, jelly, and fresh and dried fruits. Lab-e-Shireen is one of the most popular desserts in the modern cooking of Pakistan. [1]
Some drink masala chai, especially the Pakistani Pashtuns. Sheer chai, a type of tea that is mixed with milk and sugar, is also consumed. Other breakfast foods can include Afghan naan, paratha, eggs, butterfat, (malai) milk creams, cheeses, etc. Pastries, cakes and cookies are consumed with either tea or warm milk. Those in cities buy and eat ...
For ease, this recipe calls for fish fillets, which are enhanced by umami-forward Fortified Soy Sauce made from bonito flakes, dark soy sauce, nutritional yeast, sake, mirin, and kombu. Get the Recipe
A recipe from a caliph's kitchen suggests milk, clarified butter, sugar and pepper to be added. [This quote needs a citation] Zalābiya funiyya is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a tannur. [33] They are often stick shaped.
Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [1] [2] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.