The Flavours of Pakistan

“This is a real celebration of freshness, spice and a balance of flavours; this was always a firm favourite accompaniment on our Ramadan table in Pakistan. Whereas not always a traditional accompaniment during Ramadan, in my home this was omnipresent! ” Sumayya Jamil

In yesterday’s post I had explored (on this link in posts) Ramadan in Pakistan with the UK-based food writer Sumayya Jamil. Sumayya was very generous to share with us three of her family Recipes for Pakistani dishes popular in Ramadan. I had shared the first, a dessert: Pakistani Seviyan (on this link in recipes), and on this link you will find her Pakistani Vegetable Pakoras, while today I am sharing with you her Kachumber Bejeweled Salad and so I will have given you a taster of Ramadan in Pakistan.

Summayya describes this salad as “Simple to make and with real Wow factor! Served with rice dishes, pakoras, currys – anything!” . Make sure to make Summayy’s Pokras and serve it alongside this recipe for a delicious appetizer or snack.


Serves: 2-3
  • ½ medium size red onion, finely chopped
  • 2 large tomatoes, deseeded and finely chopped
  • ½ cucumber, deseeded, finely chopped
  • 4 tbsp pomegranate
  • 1 tsp dry roasted cumin seeds
  • 4-6 mint leaves, finely chopped
  • ½ bunch of coriander, finely chopped
  • 1-2 thin green chillies, finely chopped
  • 1 tsp Chaat masala (substitute with ground pepper, red chilli powder + coriander powder)
  • Juice of half a large lemon or one lime
  • ½ tsp sugar
  • Salt to taste

Combine all the ingredients above and allow to marinate for about 30 minutes before serving.

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Both recipes and their photographs, are provided by Sumayya Jamil and are her property. They are published on this blog with her permission. Please do not copy or use them without her permission.

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