Daudo is a traditional dish usually eaten in the depth of winter, December- January, with the warmth of the spices used to keep the body warm and the noodles to keep body strong when hard work is required.

TRADITIONAL;

PREPARATION TIME;  30 Mins

COOKING TIME;  3/4 Hour

• Large Mixing Bowl
• Large Heavy based Saucepan
• noodle maker (optional)
• spoons, sharp knife
• pastry board, or plastic/glass chopping board

• 2 Cups Dagowang (Whole wheat flour) plain
• 1/2 Cup Dell       (Cooking oil)
• 1/2 kg  1 cm cubed Chaap (Meat)        uyum chaap(Beef),
• 1  ghashuu (Brown onion) diced
• 1 Tablespoon Hunza Masala
• pinch Bay             (Salt)
• 1 1/2 litre Xil       (water)

Firstly make dough for noodles, place Flour a pinch of bay (salt) into bowl, make a well in centre of flour add 1/2 the oil and 2 cups water to well and mix into dough.  Dough should be elastic but dry(you may need to add more flour or water to reach this),  flour a board and roll dough to 1/2 cm thick cut into long thin noodle like strips.  Alternately use a pasta/noodle maker to make noodles.

Heat remainder of oil in heavy based pot and ghashuu (brown onions) when ghashuu are brown add Masala mix, then add meat and brown.  Once chaap (meat) is browned add Bay (salt) to taste and 1 1/2 litre of water,  cook for 1/2 hour on medium heat.

Add water to keep 1 1/2 litre level.

Bring water to boil then gradually add noodles, reduce heat to medium and cook for 10-15 mins.

Serve in Large Soup Bowl with crusty  Phitta Bread.

Daudo is a form of soup.  Eaten when warmth is needed.  Daudo comes in many forms from herb varieties, apricot daudo and meat and noodle daudos.  Hunzas answer to comfort food.

Over the next few months Hunza Bytes will publish many more daudos to our members only page.  Join now at Hunza bytes memberships.