Katakat lessons from Karimjee: A Friday in Karachi
This is how katakat is made at Karachi’s famous Noorani Restaurant. Yes, that is brain in the corner.
Would you try katakat — a blend of minced kidneys, brains and other organ meat?
Perhaps a few photos will whet your appetite. GlobalPost's writer in Pakistan, Mariya Karimjee, took us up close during a Friday night at Karachi's famous Noorani Restaurant, known for its version of the chopped, cooked offal.
Among the fun facts she shared? The name "katakat" comes from the sound made when prepping the dish, as two sharp blades hit the griddle to cut up the meat.
GlobalPost's Twitter feed showcases the voices and personal experiences of our correspondents based around the world each week. A different correspondent takes over the @AFridayIn account each Friday and tweets about his or her travels and daily activities.
Check out previous ones in the series:
"A Friday in Joburg" with Erin Conway-Smith
"A Friday in Maine" with Stacey Leasca
"A Friday in Cairo" with Erin Cunningham
"A Friday in Cambodia" with Faine Greenwood
"A Friday in Geneva" with Alex Besant
"A Friday in Berlin" with Kristin Deasy
"A Friday in Sao Paulo" with Jill Langlois
"A Friday in Caracas" with Girish Gupta
"A Friday in Munich" with Jessica Phelan
"A Friday in Montreal" with Talia Ralph
"A Friday in London" with Barry Neild
"A Friday in Namibia" with Erin Conway-Smith
"A Friday in Cairo" with Erin Cunningham
"A Friday in Bangkok" with Patrick Winn
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