Poppy Soup

Karim Salman

Research Data

Poppy Soup

Description

I am Kareem Salman from Hunza where I run a restaurant with local food that has elsewhere largely disap-peared. In the old days, food has also been a treatment. My goal is to prepare such foods at home to revive our old traditions of health foods whereby I have heard that some people in the old days reached ages of 130-140 years. I pray to Allah that many people adopt such food preparation with local ingredients in Cafe Culture Hunza, a top-rated cafe. I will tell you now about one particular traditional dish: In the old days, our forefathers were tired all day as they used to go to different mountain areas to work in their fields. When they reached home, they used to make a special soup for which our local, organic wheat, was made into noodles from bread and we ground apricot into a powder and sprinkled it on top after having put some poppies in the apricot paste and cooked it. When we served it, we added home-made apricot vinegar as a taste enhancer. Even today all of our guests appreciate this. Everyone has enjoyed it. In the olden day, this poppy soup dish was called marda khaytse daudo. But because it was relaxing in the old days, I have changed its name to Apricot Poppy Relaxing Soup. It contains apricots, apricot kernels, poppies, apricot seeds, and local vinegar. We call it shut and patasin, it follows the recipe of original, indigenous food. We make it for sale and to make people understand.

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