Katakat
South Asia — Pakistan (Karachi)
Pakistan's most distinctive mixed-organ cooking tradition. Multiple organs rapidly chopped and cooked on a large iron griddle using metal spatulas that produce the characteristic "kata-kat" sound.
Cuts in this tradition
Cultural context
Especially associated with Karachi. The sound of the spatulas is as much a part of the experience as the food. Multiple organs cooked simultaneously to order. One of the world's most theatrical organ-cooking traditions. Structurally distinct from Iranian jigaraki (skewer-grill) and Japanese horumon-yaki (individual cuts) — katakat combines everything on one griddle simultaneously.
Preparation
Multiple organs cleaned and chopped. Cooked together on a large flat iron tawa over high heat with ghee, onions, tomatoes, green chilies, ginger, garlic, and spices. Constantly chopped and mixed with metal spatulas. Served with naan.