Recipe for Chhap Shuro by Ruqayya Bano

One of 9 recordings in the series: Recipes available on this site.

Description

Recording of Ruqayya sharing a recipe for “Chap Shuro”, or a meat pizza, in the Nagar dialect.. Minced meat is spiced and placed between two flat-rolled doughs, and baked.

Physical Description

1 recording (1 min., 44 sec.)

Creation Information

Ruqayya July 26, 2010.

Context

This audio recording is part of the collection entitled: Burushaski Language Resource and was provided by UNT College of Information to Digital Library, a digital repository hosted by the UNT Libraries. More information about this recording can be viewed below.

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Titles

  • Main Title: Recipe for Chhap Shuro by Ruqayya Bano
  • Alternate Title: Recipe for Meat Pizza by Ruqayya Bano
  • Series Title: Recipes

Description

Recording of Ruqayya sharing a recipe for “Chap Shuro”, or a meat pizza, in the Nagar dialect.. Minced meat is spiced and placed between two flat-rolled doughs, and baked.

Physical Description

1 recording (1 min., 44 sec.)

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  • Accession or Local Control No: NB_Recipe_Chap_Shuro_Ruqayya_Gilgit_26_July_2010
  • Archival Resource Key: ark:/67531/metadc849847

Collections

This recording is part of the following collection of related materials.

Burushaski Language Resource

Recordings of oral literature from different, significantly threatened, regional varieties of Burushaski spoken in Hunza, Nagar, and Yasin valleys in Pakistan and Srinagar in India. Included are audio and video recordings; fieldwork notes; photographs; and transcriptions, translations, and analyses of selected texts.

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Creation Date

  • July 26, 2010

Coverage Date

Added to The UNT Digital Library

  • June 28, 2016, 11:36 p.m.

Description Last Updated

  • July 25, 2017, 1:29 p.m.

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Citations, Rights, Re-Use

Ruqayya. Recipe for Chhap Shuro by Ruqayya Bano, audio recording, July 26, 2010; (digital.library.unt.edu/ark:/67531/metadc849847/: accessed July 22, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT College of Information.