Shab deg

Shab Deg is a traditional Kashmiri dish that is typically prepared and cooked overnight. The name "Shab Deg" is derived from two Kashmiri words: "Shab" meaning night and "Deg" meaning cooking pot. This dish is a combination of turnips and meat, usually chicken or mutton, cooked in a large pot.

History

The origins of Shab Deg can be traced back to the Mughal era. It was a popular dish among the royals and nobles due to its rich and aromatic flavors. The dish was traditionally cooked overnight in a large pot, allowing the flavors to develop and intensify.

Preparation

The preparation of Shab Deg involves a combination of turnips and meat. The turnips are peeled and pricked all over, then fried until golden brown. The meat, usually chicken or mutton, is marinated with a mixture of spices including garam masala, turmeric, red chili powder, and salt. The marinated meat and fried turnips are then added to a large pot, along with water and additional spices. The pot is sealed and left to cook overnight on a low flame.

Serving

Shab Deg is typically served with rice or naan. The dish is known for its rich and aromatic flavors, with the turnips adding a unique sweetness to the dish. It is often enjoyed during the winter months, as it is a hearty and warming dish.

Cultural Significance

Shab Deg holds a significant place in Kashmiri culture. It is often prepared for special occasions and celebrations, and is a staple dish during the winter months. The dish is also a symbol of Kashmiri hospitality, often served to guests as a sign of welcome and respect.

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Shab_deg

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  Shabdeg (Shab Daig)

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  Svadbarski Kupus