 A plate of Beef Sohbat | |
| Alternative names | Painda |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | Pakistan |
| Region or state | Khyber Pakhtunkhwa |
| Serving temperature | Hot |
| Main ingredients | Meat, Atta, vegetables |
| Ingredients generally used | Onions, Tomatoes, Garlic and Ginger |
| Variations | Mutton, Beef, Chicken |
Sohbat or sobat is a traditional food of the southern districts of Khyber Pakhtunkhwa in Pakistan. It is known as painda in Pashto, which translates to “a group of people sitting together”. The dish also enjoys popularity in the Saraiki Belt within the region and is recognised as "Damaani sohbat". Sohbat is a dish that is served to honor and show respect to guests in the area. It's a way of bringing people together and symbolising unity among those who enjoy it.[1]
The dish comprises meat pieces, typically chicken or mutton, slow-cooked in a flavorful broth infused with ingredients like onions, tomatoes, garlic, ginger, and an assortment of spices. Afterward, the meat is extracted from the broth and deep fried until crisp. This meat-broth blend is then presented atop a torn flatbread known as paasti or maaney.[2] The bread, akin to local chapati, is baked on stone slabs. The ensemble is served in a spacious vessel referred to as a "Thaal," facilitating communal enjoyment. Fresh salads, chutneys, and tea[3] are often accompanying the dish to enhance the Sohbat experience.