Traditional Wakhi Bath Recipe

Bath is a cherished traditional dish from the Wakhi culture, deeply rooted in the culinary traditions of Hunza. This dish is typically prepared on special occasions such as weddings, festivals, and community gatherings. Bat is a labor-intensive dish that demands patience and skill, requiring continuous stirring over a constant fire. The result is a rich, aged butter dish with a distinctive, pungent aroma that reflects the authenticity of its preparation.

Ingredients:

• Aged Butter Discs: 450g (traditionally aged in birch bark)

• Wheat Grains: 300g (fresh, whole grains)

• Water: 5 cups

• Cooking Oil: 1 tbsp

• Salt: To taste

• Apricot Oil: 2 tbsp (optional, for garnish)

Method:

1. Aging the Butter:

• Traditional Preparation: Wrap butter discs in birch bark and bury them underground, preferably beneath a tree, for several months. This aging process imparts a strong, pungent flavor that is essential to the dish.

•  Alternative: If traditional aging isn’t feasible, use aged butter or ghee available from specialty stores.

2. Purifying the Butter:

• • Melt: Retrieve the aged butter from storage. Slowly melt it in a heavy-bottomed pot over low heat. This step is crucial to remove impurities and achieve a pure, smooth butter base.

  • Strain: Once melted, strain the butter to eliminate any remaining impurities.

3. Preparing the Wheat:

• Wash & Soak: Thoroughly wash the wheat grains and soak them in water for a few hours to soften.

• Grind: Coarsely grind the soaked grains using a mortar and pestle. The texture should be rough to maintain the traditional consistency of Bat.

4. Cooking the Bat:

• • Boil: In a large cauldron or heavy pot, heat the purified butter over a wood fire or medium flame. Add water and bring the mixture to a rolling boil.

  • Incorporate Wheat: Gradually stir the coarsely ground wheat into the boiling butter mixture. Continuously stir to prevent sticking or burning.

  • Simmer: Cook the mixture over a steady heat until it thickens, stirring frequently. The goal is to achieve a rich, thick consistency. Allow the dish to cook until a layer of butter (Sharbat) rises to the surface, indicating that the Bat is ready.

5. Serving the Bat:

• • Presentation: Transfer the Bat to a large serving bowl. Drizzle with apricot oil if desired, and season with salt to taste.

  • Serving Suggestions: Serve hot, accompanied by traditional Wakhi bread or as a standalone dish.   

This recipe honors the traditional method of making Bat, capturing the essence of Wakhi culinary heritage while being accessible to modern kitchens. The detailed steps ensure that the authenticity of the dish is preserved, making it a valuable addition to any professional recipe collection.