Tradition of Making Nasaalo

Taaj

Research Data

Tradition of Making Nasaalo

Description

In the old times, we had a tradition of drying meat which is called nasalo in Shina. At the beginning of Decem-ber, we would dry beef and in mid-December, we would dry mutton. For beef nasalo, we used to slaughter cows, bulls, and buffaloes, and then dry their meat. After slaughtering these animals, we would cut the meat into small pieces, add salt, and then either nail it to the roof of the house or hang it on a rope. This way, the meat would dry, and we called it nasalo. During the winter season, we would cook and eat this dried meat, which is very tasty. Whenever we dry meat at home, we first offer it to our neighbours in the name of Allah and then proceed with the drying tradition. In those times, meat was not easily available, so people would dry and store it to consume during the winter season. The purpose of adding salt is to prevent the meat from spoiling and to enhance its taste. This tradition of drying meat still exists in Gilgit, and people continue to dry and store meat in this way.

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