of Pakistan is a mixture of Arab, Turkish, Persian and Indian influences. Roti (bread), chawal (rice), sabzi (vegetables) and gosht (meat) are the four main components of a Pakistani meal. Naan is the most popular form of bread and is eaten at almost any meal. Besides these basic foods, ceremonial occasions such as weddings have inspired a number of lavish dishes. A traditional dish at marriage feasts, for example, is chicken curry with either pilau or baryani. Ras gulla, made from cream of rice and milk, is an equally traditional wedding dessert. It is served in clay saucers topped by silver foil. Some sweet foods: mithai are sweets made of flour and milk or cream and are cooked in sweet syrups. These are very popular and are enjoyed on special occasions. Other foods in American mainstream: Fruit drinks, squeezed from pomegranates, apples, melons, or mangoes, and called sharbat, are an important part of the Mongolia cuisine, that had a big influence on Pakistani culture, and the inspiration for American sherbets. This leads me to my next point—a big factor that changed how we prepare our food.

The spread of Islam to what is now Pakistan, starting in the Eighth Century, has given a basic c

Some topics in this essay:
Islamic Calendar, Persian Indian, Islam Quranic, Caribbean Spanish, , Prophet Ibrahim's, Factbook Muslims, University Illinois, Eighth Century, Islam Pakistan, silver foil, foods cooked, almond pistachios, basic foods, eating pork, special dishes,