Traditional Chapsae Doudo recipe:
This meat soup is simple mountain fare that can be adapted to nearly any type of meat—and it takes care of old bread.
|30 ml (2 Tbs) cooking oil |
1 big onion, chopped
pinch of turmeric
200 gr (7 oz) meat (mutton is traditional in Hunza)
1 tsp salt
750–800 ml (≈3½ cups) water
2 chappatis, sliced
In a saucepan, heat the oil and fry the chopped onions until they become transparent and start to brown. Add a pinch of turmeric. Cut the meat in small chunks and add it to the onions. Continue frying for about 5 minutes, stirring frequently until the meat is well browned.
Add salt and water and bring to a boil. Lower heat, cover and simmer for about 15 minutes until the meat is well cooked. Add sliced chapatis and cook for a few more minutes.
* Source: http://www.aramcoworld.com/issue/200603/hunza/recipes.htm