Qaq Moch is a traditional Wakhi dish from the Gojal Hunza Valley, deeply rooted in the culinary traditions of the region. This centuries-old recipe showcases the unique flavor of sun-dried Hunza apricots. Naturally dried on the tree, these apricots develop a tough, leathery texture and a deep, musky flavor that forms the foundation of this simple yet richly flavored soup. Qaq Moch is a nourishing and flavorful dish, cherished by the Wakhi people for generations.

Ingredients:

• 1 cup sun-dried Gojal-Hunza dried apricots

• 4 cups water

• 1 tablespoon oil (preferably apricot kernel oil)

• Salt to taste

• 500g Handmade Noodles

Instructions:

1. Preparation of Apricots:

   • Rinse the sun-dried Hunza apricots thoroughly under cold running water to remove any dust or impurities. These apricots, dried naturally on the tree, should have a deep brown color and a leathery texture.

2. Soaking the Apricots:

   • Place the washed apricots in a large bowl and cover them with water. Allow them to soak for several hours or overnight. This rehydration process softens the apricots and brings out their deep, musky flavor.

3. Cooking the Soup:

   • Transfer the soaked apricots along with their soaking water to a large pot. Add additional water if needed to ensure you have at least 4 cups of liquid.

   • Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer.

   • Prepare the handmade noodles.  Once the noodles are ready, bring them to a boil until they are cooked through. Cook until the dry apricots break down and the soup begins to thicken, stirring occasionally to prevent sticking.

   • Season with salt to taste. The apricots should dissolve into the soup, giving it a rich, musky flavor. If desired, you can enhance the flavor with a tablespoon of apricot kernel oil.

4. Final Adjustments:

   • Continue to simmer the soup until it reaches your desired consistency. The soup should be thick and hearty, with the noodles (if used) fully cooked.

5. Serving:

   • Ladle the hot apricot soup into bowls and serve immediately. The soup can be enjoyed on its own or with a side of fresh bread. It is a warming, nourishing dish that is perfect for cold weather or as a comforting meal.

Serving Suggestions:

Qaq Moch is best enjoyed warm, as a satisfying and flavorful dish that highlights the unique taste of Gojal-Hunza apricots. The natural sweetness and musky undertones of the apricots, combined with the optional noodles, make this a filling and nutritious soup that reflects the rich culinary heritage of the Wakhi people from the Gojal Hunza Valley.