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 A plate of Beef Sohbat | |
| Alternative names | Painda |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | Pakistan |
| Region or state | Khyber Pakhtunkhwa |
| Serving temperature | Hot |
| Main ingredients | Meat, Atta, vegetables |
| Ingredients generally used | Onions, Tomatoes, Garlic and Ginger |
| Variations | Mutton, Beef, Chicken |
Sohbat or sobat, derived from the Perso-Arabic صحبت, meaning "companionship", "fellowship", is a traditional food of the Khyber Pakhtunkhwa in Pakistan. Also known as painda in Pashto, which translates to “a group of people sitting together”, equivalent to the Perso-Arabic صحبت. It is called shorwa in Southern Pashto. Sohbat is a dish that is served to honor and show respect to guests in the area. It is a way of bringing people together and symbolising unity among those who enjoy it.
Ingredients
The dish comprises meat pieces, typically chicken or mutton, slow-cooked in a flavorful broth infused with ingredients like onions, tomatoes, garlic, ginger, and an assortment of spices. Afterward, the meat is extracted from the broth and deep fried until crisp. This meat-broth blend is then presented atop a torn flatbread known as paasti or maaney. The bread, akin to local chapati, is baked on stone slabs. The ensemble is served in a spacious vessel referred to as a "Thaal," facilitating communal enjoyment. Fresh salads, chutneys, and tea often accompany the dish to enhance the Sohbat experience.
References
- "Sohbat | Traditional Stew From Khyber Pakhtunkhwa | TasteAtlas". www.tasteatlas.com. Retrieved 2022-01-12.
- "Sohbat | Traditional Stew From Khyber Pakhtunkhwa | TasteAtlas". www.tasteatlas.com. Retrieved 2022-01-12.
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