Lahndi (food) facts for kids

Lahndi (also called Landai) is a special kind of dried meat. It's a very popular winter meal for Pashtun people in Afghanistan and parts of Pakistan. You'll find it most often in places that have dry and cold weather. People usually eat Lahndi during the colder months of the year. Farmers often feed their sheep extra food to make them fatter, which helps make the best Lahndi.

How Lahndi is Made

Lahndi is usually made from lamb or sheep meat, but sometimes it can be made from beef too. Here's how it's prepared:

Preparing the Meat

First, a lamb or sheep is prepared in the Islamic way, which is called halal. This means it's done in a very specific and respectful manner. After that, the wool is carefully removed, leaving only the skin. Any small hairs left on the skin are then burned off with fire. The meat is then wiped clean to remove any burnt bits.

Salting and Drying

Next, the meat is cut into smaller pieces. These pieces are rubbed with lots of salt. The salt helps to stop bacteria from growing, which keeps the meat from spoiling. A special spice called asafoetida is also rubbed on the meat. Asafoetida smells a bit like garlic and acts as another natural way to preserve the meat. This is very important in places where people might not have electricity or refrigerators to keep food cold.

Once the meat is prepared, it's hung up on special lahndi poles. These are tall poles with cross-pieces that you can often see outside traditional Afghan mud-houses. They act like a pantry for the winter.

Best Time to Prepare

The best time to make Lahndi is in December. If the weather is cold enough, the meat will dry out completely in about fifteen days. People commonly eat Lahndi in winter because it helps them stay warm and gives them energy to face the very cold weather.

See also

• Dried meat
• Lamb dishes
• Afghan cuisine
• Pashtun cuisine

In Spanish: Lahndi para niños