Two Ghizar Delicacies: Kilao and Dirham
Description
In Ghizer, Kilao and Dirham are two special culinary traditions that were especially cherished in winter. Kilao is known for enhancing a person's desire. The process of making Kilao was intricate and time-consuming but yielded a delightful result. It starts with apricots or walnuts. Once they ripen, their seeds were removed and threaded together. Next, grapes were squeezed to extract their juice, which was then cooked. The cooking process took about 5-6 hours during 4-5 days whereby the juice thickens gradually. When thickened enough, the threaded seeds were soaked in the juice for about half an hour. After soaking, the dish was dried in the sun for about 20 days. The final product was a great Kilao which increased human energy and was especially enjoyed in winter.
The second traditional delicacy, Dirham, was similar to Multani halwa and also prepared for [harsh] winters. Preparation started with soaking wheat in water for one week until sprouting. Thereafter it was dried and ground into flour which then had a natural sweetness. In a second step, the seeds of apricots and walnuts were ground and cooked on the stove until their oil was released. This mixture was combined with the sweet wheat flour, a little water was added, and the entire mixture was cooked again. The 12 hour cooking process resulted in a delicious dirham. Kilao and dirham were treasured in Ghizer for their unique flavours and the warmth they brought during the cold winter months.
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