Nihari

Nihari is a slow-cooked stew, very popular in Pakistan. It’s known for its rich flavors and tender meat, often eaten for breakfast.

Ingredients

Nihari uses beef shank, bone marrow, or mutton, cooked with spices like fennel, ginger, garlic, cloves, cardamom, and black pepper. Flour is used to thicken the stew, and it’s garnished with coriander, green chilies, ginger slices, and lemon.

Preparation

Nihari is slow-cooked overnight until the meat is very tender. The broth is thickened with flour and cooked on low heat for several hours. It’s usually served with naan or paratha.

Cultural Significance

Nihari is a special dish, particularly in cities like Karachi and Lahore. It’s enjoyed during weekend breakfasts or special occasions and is significant during Ramadan for the pre-dawn meal (Suhoor).nihari's cultural significance lies in its ability to bring people together, celebrate traditions, and evoke a sense of nostalgia and belonging. It serves as a culinary symbol of heritage, identity, and the shared cultural heritage of South Asia.

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