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The main ingredients of the dish are the trotters or hooves of a cow, goat, water buffalo or lamb; cooked with various spices. It is cooked to a thick, soup-like form and eaten with special naan bread dipped into it.
References[change | change source]
- chef Zubaida Akhtar, 'Traditional Pakistani and Indian Recipes' Karachi, 2001
- 'Paya in Shorba' article in Upper Crust magazine, 2014
- 'Paya in Shorba'