Sherani Subdistrict - Local Cuisines

Local Cuisines

Wheat is the staple food-grain and is made into both leavened (Khamira) and unleavened(Patira) bread. Kak is also not uncommon in many areas especially in Harifal areas; which is made by wrapping dough round a hot stone and putting it in burning embers.Both Harifal and Sherani tribesmen, being inhabitant of cold area; have voracious appetite like all other Pushtoon. Freshly slaughtered sheep in Summer season in far flung area is usually cooked in boiled saline water without any condiments.

Bread made of maize,locally called" Dabbali" is found in many areas, especially Khiderzai Harifal. Amongst fruit locally available

Shinae (Pistchio Khanjak) is most common, which is eaten both dry and fresh. Shinae are also ground to make a halwa called shinkhary. It is very delicious and eaten with bread. Similarly another fruit is shinanae(olea cuspidata) Skimmed milk {shnombi) is the favourite beverage in summer season. Being an isotonic beverage, it is far better than hypertonic coca cola and other so called cold beverages. Due to its specific chemical composition it also induces sleep.

Dried cheese, koorat, is a kind of pudding made of boiled Indian corn, bruised between two stones, or simply bread, on which they pour rancid grease, mixed with whey and salt added.

Ogra is another common dish prevalent in this hilly area. It is porridge made of crushed wheat, jowar and boiled in skimmed milk.Ogra is not uncommon even today in all areas of the district, during summer and spring.

The most popular and delicious meat cuisine of the district is landae or parsanda. Sheep are especially fattened for the purpose. After slaughtering,wool is pulled off of the sheep. Afterward viscera being removed the carcase is singed on flames, then washed with boiling water. Bones of the back and legs being taken away; fleshy carcase is then slashed and treated with salt and preferably seasoned with asafoetida also; to protect it from putrefaction, rolled up, and kept for a night to get rid of the moisture in the meat; then hung on poles in a bid to give exposure to air and get it dry through oxidation. The carcase is protected from damp weather at all cost, otherwise it catches fungus and gets decomposed. When ready, meat is cut into pieces of about 1 sq ft (0.093 m2) each. These pieces are then hanged by a rope exposing it to extreme cold (this process is carried out only from mid November to mid December). It is ready for use in about span of a month. It is fit for use till early March. However its delicacy is taste worthy from December to Mid February. During these months across the district cold is sharp-edged,flesh-biting and even the bright sun during day time is without strength.

"Kaddi Kabab" is another delicious cuisine. Moreover, rosh, srakaray, sajji,are some other popular dishes of the area. Kaddi kabab is usually served in picnics.