Paya Recipe, Paya in Shorba
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4 ماه پیش
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Paya Recipe, Paya in ShorbaSiri
Paya Recipe, Paya in Shorba
Siri Paya or Paya is a traditional dish of Pakistan and India. It is especially popular at various festivals and treated to special guests and get togethers. Paya means feet in Urdu and Hindi.
The main ingredients of the dish are the trotters or hooves of a cow, goat, water buffalo or lamb; cooked with various spices. It is cooked to a thick, soup-like form and eaten with special naan bread dipped into it.
Some of the best and most famous Siri Paya in South Asia are made in the Taxali Gate area of Lahore city.
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo , or sheep, cooked with various spices.
Paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State , and Lucknow.
Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as khurode from the word khur meaning foot or hoof. The Hindi word khur is itself derived from Sanskrit khura.
Recipes for this dish vary regionally. The soup base is created by sautéed onions, garlic and tomatoes, where several curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.
It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.
Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
There are many variations of this dish. A popular one is siri paya (سری پایا, सिरी पाया), where Siri means the head of an animal. It is considered a delicacy.
#paya
#Phajjekpaye
#lakshmichowkpaye
#bakrekpaye
Lahori food
Indian food
Pakistani food
street food
Bangladesh food
#bongpaye
Siri Paya or Paya is a traditional dish of Pakistan and India. It is especially popular at various festivals and treated to special guests and get togethers. Paya means feet in Urdu and Hindi.
The main ingredients of the dish are the trotters or hooves of a cow, goat, water buffalo or lamb; cooked with various spices. It is cooked to a thick, soup-like form and eaten with special naan bread dipped into it.
Some of the best and most famous Siri Paya in South Asia are made in the Taxali Gate area of Lahore city.
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo , or sheep, cooked with various spices.
Paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State , and Lucknow.
Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as khurode from the word khur meaning foot or hoof. The Hindi word khur is itself derived from Sanskrit khura.
Recipes for this dish vary regionally. The soup base is created by sautéed onions, garlic and tomatoes, where several curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.
It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.
Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
There are many variations of this dish. A popular one is siri paya (سری پایا, सिरी पाया), where Siri means the head of an animal. It is considered a delicacy.
#paya
#Phajjekpaye
#lakshmichowkpaye
#bakrekpaye
Lahori food
Indian food
Pakistani food
street food
Bangladesh food
#bongpaye
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