Sobat () is a traditional Saraiki dish originating in south Punjab, Pakistan, particularly known in the city of Tonsa. Usually served in one pot, the dish comprises meat pieces, typically chicken or mutton, slow-cooked in a flavorful broth infused with ingredients like onions, tomatoes, garlic, ginger, and an assortment of spices. Afterwards, the meat is extracted from the broth and deep fried until crisp. This meat-broth blend is then presented atop a torn flatbread. The bread, akin to local chapati, is baked on stone slabs.
The ensemble is served in a spacious vessel referred to as a "Thaal," facilitating communal enjoyment. Fresh salads, chutneys, and tea often accompany the dish to enhance the Sobat experience. The dish has now also become a part of Pashtun cuisine, especially in Dera Ismail Khan.
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