Chap Shuroo: A Delicious Taste of Gilgit-Baltistan's Rich Culture

Gilgit-Baltistan is a region in Northern Pakistan known for its breathtaking natural beauty and rich cultural heritage, and its cuisine is always a reflection of its unique history and traditions. One such traditional food of Hunza and Nagar that is loved and cherished by the people of Gilgit-Baltistan is Chaph Shuroo. Chaph is a Brushaski (local language) word which means "meat," and Shuroo means "flatbread" or "cake."
 

The process of making Chaph Shuroo is an amazing art in itself. First, the dough is made by mixing flour and water in a large bowl, kneading it to a soft and pliable consistency. On the other side, beef or mutton mince is mixed with finely chopped onions, tomatoes, green chilies, fresh coriander, along with salt, cumin powder, red chili powder, garam masala, black pepper, and other ingredients as desired. The mixture is then added to a pot and cooked for 5-7 minutes or until the meat is browned. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and stir occasionally until all the water has dried up.
Next, the dough is rolled into small balls and flattened by hand, and the meat mixture is stuffed between two flatbreads before being placed on a hot tandoor. This method of cooking gives the dish a smoky flavor and aroma. The bread is baked for a few hours until the flatbreads are crispy and golden brown. Once removed from the tandoor, they are cut into quarters. Chaph Shuroo is served hot with a dollop of butter, sprinkled with black pepper, and garnished with chopped green onions to add an extra fresh and tangy taste to the dish.
 

The most important thing about this delicious cuisine is that it not only represents our culture but also brings joy to the people who savor it.