Wakhi cuisine from the Gojal-Hunza Valley skillfully combines taste and nutrition, as exemplified by Mull—a dish specifically designed to boost the well-being of breastfeeding mothers. 

Made with just water, sifted wheat flour, salt, and apricot oil, this simple recipe packs a healthful punch. The method involves slowly whisking flour into water to avoid lumps and cooking on low heat until a porridge-like consistency is achieved. The finishing touch of apricot oil, rich in essential fatty acids and vitamins, enhances both the flavor and nutritional value. 

This humble dish embodies the best of Wakhi culinary wisdom, offering immune and digestive support in the region's challenging high-altitude environment. 

 Let's dive into how you can prepare this traditional Wakhi dish at home.

Ingredients

• Water

• Flour

• Apricot Oil

Instructions

Follow these steps to make your own Mull.

1. In a large pot or saucepan, bring the water to boil. This forms the base of our dish, and it's essential to get it hot enough to cook the flour.

2. Slowly stir in the flour using a whisker. This is where the magic begins. Stir constantly to avoid any lumps. The flour should blend seamlessly with the water to create a smooth mixture.

3. Cook on low heat until the water thickens, obtaining a porridge-like consistency. This is the most crucial step in making Mull. The consistency of the mixture should be thick enough to coat a spoon but not too thick that it becomes a dough. This could take a few minutes, so be patient and keep stirring.

4. Serve the Mull hot, add apricot oil. The apricot oil adds a unique flavor to the dish and enhances its nutritional value. It's a traditional ingredient in Wakhi cuisine, but if you don't have it, you can substitute it with any other oil.

Bon Appetit

And there you have it - a simple, nutritious, and delicious traditional Wakhi dish. Enjoy your homemade Mull, and don't forget to share this recipe with your friends and family. 

Bon Appetit!