Pakistan – Paya – theEatLand

Paya is a traditional Pakistani dish made from the trotters (feet) of goat, cow, or mutton. This rich, flavorful stew is especially popular in Pakistan’s Punjab and Sindh regions. It is known for its hearty, comforting broth and is often served as a breakfast or special occasion dish. Paya is typically enjoyed with naan, roti, or rice.

Key Features of Paya:

Main Ingredients:
- Trotters (Paya) – The feet of goat, sheep, or cow. The meat is slow-cooked to release its flavors.
- Spices – Commonly used spices include cumin, coriander, garlic, ginger, cloves, cardamom, and turmeric.
- Onions and Tomatoes – Added for flavor and to form the base of the stew.
- Yogurt – Used in some variations for richness and tanginess.
Cooking Method:
- Paya is slow-cooked for several hours (typically 4-6 hours) to allow the collagen and gelatin in the trotters to melt into the broth, making it rich and thick.
- It is often cooked in a pressure cooker to reduce cooking time while ensuring tender meat.
Broth:
- The dish has a thick, gelatinous broth due to the collagen released from the bones and skin of the trotters. The slow cooking creates a hearty and deeply flavorful liquid that is enjoyed by dipping bread into it.

Cultural Significance:

Traditional Breakfast: Paya is often eaten as a breakfast dish, especially during winter when its rich broth is considered warming and nourishing.
Special Occasion Food: It is served during festivals, family gatherings, and weddings.
Hearty Meal: Due to its richness, Paya is considered a comfort food and a symbol of hospitality.
Common in Lahore & Karachi: The dish is popular in both the urban areas and rural villages of Pakistan.

Serving Suggestions:

Naan or Roti: The traditional way to eat Paya is with fresh naan or roti to scoop up the broth and meat.
Rice: It can also be served with steamed rice.
Garnishing: Often garnished with fresh coriander, ginger juliennes, and a squeeze of lemon juice.