Saag, Makai Roti & Makhan

In rural areas of Pakistan, organic food is often a traditional and integral part of the local diet. People in these areas often rely on agricultural practices that have been passed down through generations, focusing on natural and sustainable methods.

Corn bread, yougrut, butter, saag and chopped cucumber

In rural Punjab, Khyber Pakhtunkhwa, a traditional and wholesome meal often consists of three key components: makki di roti, sarson da saag, and lassi. Makki di roti, an unleavened flatbread, is crafted from corn flour mixed with water and a pinch of salt. These dough portions are shaped into round bread and cooked on a hot griddle. Served with a generous spread of ghee or butter, makki di roti provides a hearty base for the meal. Accompanying this bread is sarson da saag, a flavorful curry made from mustard greens, spinach, and an array of spices. The finely chopped greens are cooked to a creamy consistency and seasoned with mustard oil, cumin seeds, and other spices, creating a rich and aromatic dish. Completing the ensemble is lassi, a traditional Punjabi drink made from yogurt, water, and either sweet or savory spices. Whether sweetened with sugar and rosewater or seasoned with salt and cumin, lassi adds a refreshing touch to the meal. Together, these dishes not only showcase the agricultural abundance of the region but also represent the cultural heritage and flavors of rural Punjab, creating a satisfying and authentic dining experience.