Tabak maaz
{{Short description|Traditional Kashmiri dish made from lamb ribs}}
{{Infobox food
| name = Tabak Maaz
| image = File:Tabak Maaz Kashmiri.jpg
| caption = Tabak Maaz, a traditional Kashmiri dish
| alternate_name = Tabakh Maaz, Tabak Maas
| country = Kashmir
| region = Kashmir
| creator =
| course = Main course
| served = Hot
| main_ingredient = Lamb ribs, milk, ghee, spices
| variations =
| calories =
| other =
}}
Tabak Maaz ({{IPA|ks|/təbək mɑːz/}}), is a traditional Kashmiri dish made from lamb ribs, simmered in milk and spices, and then fried to perfection. It is a celebrated part of Kashmiri cuisine, often served during special occasions, festivals, and as part of the traditional multi-course meal known as Wazwan.{{cite web |title=From Rogan Josh to Tabak Maaz: India's First Ever Kashmiri Restaurant in Delhi Has It All & More |url=https://curlytales.com/from-rogan-josh-to-tabak-maaz-indias-first-ever-kashmiri-restaurant-in-delhi-has-it-all-more/ |website=Curly Tales |access-date=2025-03-21}}{{cite book |last=Kaul |first=P. |title=Kashmiri Cuisine: Through the Ages |publisher=Roli Books |year=2010 |isbn=978-81-7436-692-4}}{{cite book |last=Waza |first=S. |title=Traditional Kashmiri Cuisine: Wazwan |publisher=HarperCollins India |year=2017 |isbn=978-93-5264-610-7}}{{cite journal |last=Bhat |first=A. |title=Culinary Heritage of Kashmir: A Study of Wazwan |journal=Journal of Ethnic Foods |volume=2 |issue=3 |pages=123–130 |year=2015 |doi=10.1016/j.jef.2015.08.002|doi-access=free }}
Preparation
The preparation of Tabak Maaz involves a meticulous process to achieve its signature tender texture and rich flavor. The key ingredients include lamb ribs, ghee (clarified butter), and a blend of aromatic spices such as cardamom, black cardamom, cloves and garlic.
See also
- Wazwan: The traditional multi-course meal of Kashmir.
- Rogan Josh: A popular Kashmiri lamb curry.
- Gushtaba: A traditional Kashmiri meatball dish.
References
{{Reflist}}
- "Kashmiri Cuisine: A Historical Perspective" by Sarla Razdan.
- "The Flavors of Kashmir" by Rahul Wanchoo.
- "Traditional Kashmiri Cooking" by Neerja Mattoo.