Marzan (Buckwheat with Apricot Oil) Soaking in water before being milled, the wheat grains take about two weeks before they are ready to be ground.
Soaking in water before being milled, the wheat grains take about two weeks before they are ready to be ground. This gives the flour a sweeter taste, and this is a great food to have in the middle of winter when the weather is extremely cold outside.
This is a rare dish that will usually be eaten on special occasions, as the wheat is prepared in such a specific and timely way.
A bowl of pure apricot oil is served on a small mound of Marzan, gooey, but slightly dry wheat dough. The consistency of the wheat is very similar to how it looks, almost like dumpling or cookie dough.
Please enter your email address to subscribe to our mailing list & get all updates from Gilgit Baltistan.
No description available!Register Now