The national dish of Pakistan is nihari.
Originating from the Arabic word "nahaar," meaning "morning," when it was traditionally served.
Up to 50 different spices can be used according to the regional and personal variants.
Meat is simmered throughout the night in a pot called a "shab degh," symbolizing nocturnal cooking.
The gravy consists of atta, a Pakistani-Indian style durum whole wheat flour.
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