Tabak maaz
 Tabak maaz, a traditional Kashmiri dish | |
| Alternative names | Qabargah |
|---|---|
| Course | Main course |
| Place of origin | Kashmir |
| Region or state | Kashmir |
| Serving temperature | Hot |
| Main ingredients | Lamb ribs, milk, ghee, spices |
Tabak maaz (Kashmiri pronunciation: [tabaq maːz]), also called qabargah [1] (Kashmiri pronunciation: [qabarɡaːh]) is a traditional Kashmiri dish made from lamb ribs that are simmered in milk and spices and then fried. It is often served during special occasions, festivals, and as part of the traditional multi-course meal known as wazwan.[2][3][4][5]
See also
[edit]- Goshtaab: Traditional Kashmiri meatball dish
- Rogan josh: Kashmiri lamb curry
References
[edit]- ^ Excelsior, Daily (4 February 2023). "Cuisines of Kashmir: A tradition and a treasure trove". Jammu Kashmir Latest News | Tourism | Breaking News J&K. Retrieved 8 October 2023.
- ^ "From Rogan Josh to Tabak Maaz: India's First Ever Kashmiri Restaurant in Delhi Has It All & More". Curly Tales. 11 March 2024. Retrieved 2025-03-21.
- ^ Kaul, P. (2010). Kashmiri Cuisine: Through the Ages. Roli Books. ISBN 978-81-7436-692-4.
- ^ Waza, S. (2017). Traditional Kashmiri Cuisine: Wazwan. HarperCollins India. ISBN 978-93-5264-610-7.
{{cite book}}: Check|isbn=value: checksum (help) - ^ Bhat, A. (2015). "Culinary Heritage of Kashmir: A Study of Wazwan". Journal of Ethnic Foods. 2 (3): 123–130. doi:10.1016/j.jef.2015.08.002.
- "Kashmiri Cuisine: A Historical Perspective" by Sarla Razdan.
- "The Flavors of Kashmir" by Rahul Wanchoo.
- "Traditional Kashmiri Cooking" by Neerja Mattoo.