Recipies

Faksa (फक्सा)

About Faksa (फक्सा)

Faksa is a popular Nepali dish, typically featuring goat or sheep lungs, that's cherished for its unique flavor and chewy texture. It's often enjoyed as a snack or side dish, especially during festive occasions and family gatherings, reflecting the Nepali tradition of utilizing all parts of the animal.

Picture of Faksa

History

The history of Faksa in Nepal is intertwined with the country's agricultural and livestock practices. Historically, resourcefulness has been essential in Nepali cuisine, where every part of an animal is utilized. This reflects the agrarian lifestyle where nothing would go to waste. Faksa, being a dish made from organ meat like lungs, stems from this tradition. It wasn't a dish associated with royalty or the upper class, but rather common households and street-side eateries. Over generations, recipes have been handed down, with regional variations emerging. It's become a symbol of home-style cooking and the rich culinary heritage of the country. While the exact origin is hard to pinpoint, it's likely that the practice of cooking offal goes back centuries, evolving into the dish that is known and loved today. It has become common street food in many cities.

Fact 1

Faksa is a popular street food in Nepal, widely available in local eateries and markets.

How to prepare?

Goat/Sheep Lungs - 500 gramsOnion - 2 mediumGinger paste - 1 tablespoonGarlic paste - 1 tablespoonTurmeric powder - 1 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed Chili powder - 1 teaspoon (or to taste)Garam masala - 1/2 teaspoonSalt - to tasteCooking Oil - 2 tablespoonsFresh Coriander Leaves - for garnish

Learn step by step to prepare Faksa

  • 1
    Clean the goat or sheep lungs thoroughly under running water. Cut into small bite-sized pieces.
  • 2
    Boil the lung pieces in water with a pinch of turmeric powder and salt for about 15-20 minutes. This helps to remove impurities.
  • 3
    Drain the boiled lung pieces and set aside.
  • 4
    Heat oil in a pan. Add chopped onions and sauté until golden brown.
  • 5
    Add ginger and garlic paste to the pan and sauté for a minute until fragrant.
  • 6
    Add turmeric powder, cumin powder, coriander powder and red chili powder. Stir for few seconds.
  • 7
    Add the boiled lung pieces into the pan. Mix well with the spices.
  • 8
    Add salt and a little bit of water if needed and let it simmer for 10-15 minutes, or until the flavors are well combined and the lungs are cooked completely.
  • 9
    Sprinkle garam masala and fresh coriander leaves. Mix it well.
  • 10
    Serve hot with roti, beaten rice (chiura), or as a side dish.
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