Tabak Maaz (Kashmiri pronunciation: [/təbək mɑːz/]), is a traditional Kashmiri dish made from lamb ribs, simmered in milk and spices, and then fried to perfection. It is a celebrated part of Kashmiri cuisine, often served during special occasions, festivals, and as part of the traditional multi-course meal known as Wazwan.[1][2][3][4]

Preparation

The preparation of Tabak Maaz involves a meticulous process to achieve its signature tender texture and rich flavor. The key ingredients include lamb ribs, ghee (clarified butter), and a blend of aromatic spices such as cardamom, black cardamom, cloves and garlic.

See also

  • Wazwan: The traditional multi-course meal of Kashmir.
  • Rogan Josh: A popular Kashmiri lamb curry.
  • Gushtaba: A traditional Kashmiri meatball dish.

References

  1. ^ "From Rogan Josh to Tabak Maaz: India's First Ever Kashmiri Restaurant in Delhi Has It All & More". Curly Tales. Retrieved 2025-03-21.
  2. ^ Kaul, P. (2010). Kashmiri Cuisine: Through the Ages. Roli Books. ISBN 978-81-7436-692-4.
  3. ^ Waza, S. (2017). Traditional Kashmiri Cuisine: Wazwan. HarperCollins India. ISBN 978-93-5264-610-7. {{cite book}}: Check |isbn= value: checksum (help)
  4. ^ 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.
Allikas: http://en.wikipedia.org/wiki/Tabak_maaz
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