Pakistan – Traditional Kurnoo Mince Filled Wheat Wrap (Balochistan Special)

by Shafaq Aziz

Introduction

Kurnoo is a wheat wrap cooked in an open fire the wheat wrap has meat inside. This is a very unique dish in Baluchistan also in Punjab. The Smokey aroma of it attracts people. This has a crispy texture on the outside ( on the wheat wrap) and a soft and chewy texture from the inside. This is almost all people’s favorite dish not only in Balochistan also in other provinces like Punjab, Sindh, and Khyber Pakhtun Khwa. This is similar to dumpukth and Saji because this has filling inside this. The mince which is inside is very delicious it has a lot of spices like black pepper, red chili pepper, red chili flakes, turmeric, paprika, star anise and many other spices.

This wheat wrap around the meat is also very yummy and simple you can eat this crispy roti (chapatti) with the meat inside but this is served with other types of naan like garlic naan, butter naan, chapatti, rogni naan, special naan, kulcha naan. This is your choice you can have any kind of naan with this yummy dish or you can also eat this with the wheat wrap. This is serve with.

• Yummy kurnoo
• salty and sour salad
• vegetable raita ( yogurt dip)
• salty cumin raita (yogurt dip)
• any type of naan
• mixed pickle
• any type of sherbet (juice)

Ingredients for making meat filling

• Lamb Mince 1 kg
• tomatoes 2 small
• onions (sliced) 1 large
• yogurt 1 cup
• ghee 1/2 cup
• lemon juice 5 tbsp.
• slat 2 tsp.
• red chili flakes 2 tbsp.
• paprika 1 tsp.
• black pepper 2 tsp.
• turmeric 1/2 tsp.
• star anise 2
• dry coriander 2 tbsp.
• green coriander (chopped) 2 tbsp.
• green chili (chopped) 2

Ingredients for making wheat wrap

• Wheat flour 5 cups
• water as needed
• salt 1/4 tsp.

Method of cooking

Step 1

Take a large flat pan and turn the flame medium and then add the ghee. When the ghee melts put the onions and tomatoes and sauté for 15 minutes until onions is caramelized.

Step 2

When the onion is fried put the mince in the pan and mix well then cover it for 10 minutes. After that add the yogurt to the pan and keep stirring for 20 minutes and then you see that it formed a thick gravy. Then add the salt, red chili, flakes, paprika, black pepper, star anise, turmeric, and dry coriander and mix well and again cover it for 15 minutes then you see that the gravy is dissolved in the mince then turn the flame off.

Method of making the wrap

Step 1

Take a large bowl and add wheat flour, salt, and water and knead it until a smooth dough is formed. Now take a large bowl and roll it with the rolling pin and then take a cooking pot which is round at the bottom and place the roti on top of it. Now turn the flame slow and place the pot on the stove and make sure that you put the downside (chapatti side) on the top and the top side in the bottom. Cook it for 10 minutes and then add the mince to it and serve.

• Calories 254 g
• fat 13 g
• carbohydrates 451 g