Viral Videos Collection For Bong Paye at Lahore | Best Street Food Siri Paye Collection Pakistan
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**Bong Paye**, a popular dish from Lahore, is a traditional Pakistani breakfast known for its rich and flavorful broth made from the trotters (paye) of a cow or goat. Here are the key components and steps typically involved in preparing this dish:
### Ingredients:
- Cow or goat trotters (paye)
- Onions
- Garlic
- Ginger
- Tomatoes
- Green chilies
- Whole spices (cumin, black cardamom, bay leaves, cinnamon stick, cloves)
- Ground spices (turmeric, red chili powder, coriander powder, garam masala)
- Salt to taste
- Fresh coriander and ginger for garnish
### Preparation Steps:
1. **Cleaning the Paye:**
- Thoroughly clean the trotters to remove any hair or impurities. This may involve boiling them and then scrubbing.
2. **Cooking the Paye:**
- In a large pot, add the cleaned trotters, water, and a bit of salt. Bring to a boil, then simmer for several hours until the meat becomes tender and the broth is rich and flavorful. This can take anywhere from 4 to 6 hours.
3. **Making the Masala:**
- In another pot, heat oil and sauté finely chopped onions until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes, green chilies, and ground spices (turmeric, red chili powder, coriander powder). Cook until the oil separates from the masala.
4. **Combining:**
- Add the cooked trotters along with their broth to the masala. Adjust salt and add whole spices (cumin, black cardamom, bay leaves, cinnamon stick, cloves).
- Simmer for another hour to allow the flavors to meld together.
5. **Finishing Touches:**
- Garnish with freshly chopped coriander and julienned ginger.
- Serve hot with naan or kulcha.
### Serving:
Bong Paye is often enjoyed as a hearty breakfast, especially during weekends or festive occasions. The dish is typically accompanied by naan, a traditional Pakistani bread, and garnished with fresh coriander and lemon wedges for added zest.
This dish represents the rich culinary traditions of Lahore and is beloved for its deep, savory flavors and the comfort it brings to those who savor it.
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