Today I will show you how to make Painda Recipe (Sobat / sohbat) which is a famous and traditional dish of Khyber Pakhtunkhwa and Punjab province, Pakistan. Bannu, Lakki Marwat, Karak and Saraiki belt of DI Khan, Tank, Bhakkar, Layyah, Mianwali, Taunsa Sharif, DG Khan and people from Waziristan are responsible for introducing and popularising this delicious cuisine in Peshawar, other areas of KPK and all over the country. Bannuchi, Marwat, Wazir and other Pakhtun tribes take credit for this traditional Painda. Some people call it Warra Marrai, Randa Cherga or Taodai in their own respective dialects.
In some areas it is called Painda whereas in other places it is known as Sobat or sohbat. This dish is prepared with Chicken or beef having some watery gravy with some special masala. The pieces of hot chapatti/ bread Naan are then soaked in chicken or beef gravy and are served with salad & chutney etc, . It is the Pashtun version of Tharid/Suraid dish liked by our beloved Prophet Muhammad (P.B.U.H).
Painda is a Pashto word which means “a group of people sitting together” . Not only because of its taste, the dish is also famous for the style in which it is served. Painda is served in a large dish usually known as a thaal (A large deep dish). More interestingly, everyone eats from that same big dish. This shows the love and unity that is one of the characteristics of the Pakhtun culture. This popular traditional food Painda or Sohbuth in southern parts of Khyber Pakhtunkhwa and Fata has recently gained widespread fame in northern areas too because of its peculiar taste and composition.
In Pakhtun homes, whenever we have a family get together, Painda is a must dish. I still remember my childhood days, when our whole family used to sit down in a circle around the dish, enjoying Painda with desi ghee and black pepper. I am sharing here my mother’s and my hometown's recipe with you, and I hope you & your family will lo❤e it and will have fond memories of it as well...❣❣❣
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