Nestled within the majestic Karakoram Range, Hunza is an isolated haven surrounded by snow-capped mountains that seem to touch the heavens. Life here is peaceful and grounded, shielded from the fast-paced modern world. The people of Hunza, known for their warmth and resilience, live in harmony with nature, nourished by the bounty of their land. Among the many fruits that flourish in this Eden-like valley, the apricot reigns supreme, not only for its sweet taste but for its integral role in the community’s traditions and survival through harsh winters.
The Lifeline of Apricots in Hunza
In the golden days of summer, from late June to mid-July, Hunza’s orchards are painted in hues of yellow and orange as apricots ripen under the sun. The entire community comes together in this season of abundance, handpicking apricots using traditional baskets called ‘girran.’ This meticulous process ensures the fruit remains unbruised and sweet.
Once harvested, the apricots are split open by hand to remove the seeds. The fruit is then laid out on ‘shaqqh’ trays, basking in the sun’s warmth for two days before being moved to the shade for a slower drying process that spans a week. This careful attention to drying preserves the apricots’ unique balance of sweetness with a hint of tartness, ensuring they remain soft and flavorful.
Preservation doesn’t end there. The dried apricots are stored in ‘batarin a dapp’ baskets made from the stems of the Beek tree, which allow air circulation to prevent moisture build-up. Layers of walnut leaves are placed between the apricots to protect them from insects, a time-honored technique passed down through generations. This communal effort ensures that even in the dead of winter, the vibrant taste of summer is never too far away.
Bataring Daudo: A Centuries-Old Recipe for Apricot Soup
As winter cloaks the valley in snow, the apricots collected in the warmth of summer become a vital source of nutrition and comfort. One of the most beloved ways to enjoy them is through Bataring Daudo, a simple yet nourishing apricot soup that has been a staple in Hunza for centuries.
This dish is more than just food; it’s a testament to the Hunza people’s ingenuity and their deep connection to the land. Bataring Daudo brings families together around the hearth, its sweet, musky aroma filling homes and hearts with warmth.
Bataring Daudo Recipe
Serves: 2-3
Ingredients:
- 200g organic dried apricots
- 250ml water
- 50g flour
- Additional water for a runnier consistency (up to 2 cups)
Method:
- Prepare the Apricots: Wash the apricots thoroughly and boil them in 250ml of water for 5 to 10 minutes until soft. Remove the apricots, reserving the cooking water.
- Make the Dumplings: On a plate, spread out the flour. Drizzle about 30ml (1/8 cup) of water over the flour, mixing with your fingers until small dough nuggets form.
- Blend the Apricots: Place the boiled apricots in a blender, add the reserved water, and puree until you achieve a pulpy sauce.
- Cook the Soup: Pour the apricot mixture into a pot and bring it to a rolling boil. Add the flour dumplings and reduce to a simmer, gently moving the spoon back and forth to stir without dissolving the dumplings. Simmer for 10 minutes, adding more water as needed to reach your desired consistency. Serve hot.
Tips:
For an added nutty flavor, try making Haneetze Daudo by incorporating 200g of powdered apricot kernels (or almonds if kernels are unavailable) into the flour before making the dumplings. Some modern variations also include thin strips of chapatti, resembling fettuccine noodles, for an extra heartiness.
A Tradition of Resilience and Warmth
Bataring Daudo is more than a dish—it’s a symbol of the Hunza people’s resilience and their harmonious relationship with nature. Each bowl tells a story of summers spent under the apricot trees, of meticulous care in preserving nature’s bounty, and of families gathered around the fire, sharing warmth and sustenance in the coldest months.
The apricot, humble yet mighty, offers not only physical nourishment but also a connection to generations past and the promise of abundant summers ahead. Whether served to guests with pride or enjoyed quietly on a winter evening, Bataring Daudo remains a golden treasure in the hearts and homes of Hunza.