Cucina Afghanistan
Title: Spicy Eggplant Salad (Bonjan) From Afghanistan
Categories: Indian, Afghan, Salads
Yield: 1 servings

3 md Eggplants
1/4 ts Pepper
2 1/2 ts Coarse (kosher salt)
1 ts Hot red chili flakes, or
Minced fresh chiles
1/4 c Corn oil
2 ts Ground cinnamon
1 1/2 c Tomato sauce
1 tb Crushed dried mint

Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle
them with 2 tsp. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel.

Heat the oil in a skillet and lightly brown eggplant slices over
moderate heat for 3 minutes. Remove and put into a serving bowl. Cool.

Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 tsp.
salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which
is long enough to integrate the flavors. Pour this over the eggplant;
refrigerate until ready to use. The salad can remain in the
refrigerator for several days. Serve cold or at room temperature.
Yield: 8 servings.

Title: Afghan Chicken
Categories: Middle east, Chicken, Ceideburg, Bbq, Afghan
Yield: 6 servings

Stephen Ceideburg
2 lg Cloves garlic
1/2 ts Salt
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large
-lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepper
2 lg Whole chicken breasts, about
-2 pounds

Long, slow marinating in garlicky yogurt tenderizes, moistens and
adds deep flavor, so you end up with skinless grilled chicken that's
as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt.

Put the salt in a wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. Add yogurt, lemon and pepper.

Skin the chicken breasts, remove all visible fat and separate the
halves. Bend each backward to break the bones so the pieces win lie
flat. Add to the yogurt and turn so all surfaces are well-coated.

Cover the bowl tightly and refrigerate. Allow to marinate at least
overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin
film. Broil or grill about 6 inches from the heat for 6 to 8 minutes
a side, or until thoroughly cooked. Meat will brown somewhat but
should not char. Serve at once.


Title: Abraysham Kabaub ( Silk Kebab)
Categories: Afghan, Desserts
Yield: 30 servings


1 1/2 c Granulated sugar
1 ts Lemon juice
1 c Water
1/4 ts Saffron threads (optional)
-
8 Eggs
1 pn Salt

2 c Oil
1/2 ts Ground cardamom
3/4 c Finely chopped pistachios *

*Note: Instead of pistachio nuts, walnuts may be used if desired.
Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Keep aside. Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy. Heat oil in an electric frypan to 190 C (375 F) or in a 25 cm (10 inch) frypan placed on a thermostatically controlled hot plate or burner. Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary. Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in
streams from fingertips. Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used. There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot. Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan. Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards. Finish roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands. When cool, cut kabaubs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in acool place.


Title: Bichak (Stuffed Baked Tricorners)
Categories: Appetizers, Info, Jewish, Afghan
Yield: 1 servings

-DOUGH--------------------------------
1 1/2 c (abt) water, warm
1 ts Sugar
1 pk (1/4 oz, 7 grams) dry yeast
3 1/2 c Flour
3 tb Corn oil
1 Egg, separated
1 Egg yolk, beaten WITH
1/2 ts Corn oil

-STUFFINGS------------------------------

SQUASH, CALABASA, OR PUMPKIN------------
1/4 c Corn oil
2 md (2 cups) onions, chopped
1 c -water, hot & 1/4 t salt
2 tb Sugar
1 lb Butternut squash, calabasa,
-or pumpkin,

-MEAT---------------------------------
2 tb Corn oil
3 md (2 cups) onion, chopped
1 lb Ground beef or lamb
1/2 ts Salt, or to taste
1/4 ts Pepper, peeled & cut into
-1/2-in pieces

-CHEESE--------------------------------
1 lb Farmer cheese
1 Egg yolk, beaten
3 tb Sugar
1/2 ts Ground cinnamon

JAM---------------------------------
1 c Strawberry or grape or
-prune jam (lekach)
2 tb Bread crumbs

Bichak are popular appetizers for tea or coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be prepared in large quantities, cooled & frozen for the future.

Heat oil in a pan, add onions, & saute over moderate heat until
onions turn golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir now & then, which in effect mashes contents. Continue last mins of cooking, uncovered, to evaporate all liquid & create & thick jam. The mash is still moist.

MEAT: Heat oil in a skillet & brown onions lightly over moderate
heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain liquid has evaporated & mixture is dry. Cool.

CHEESE: Mix everything together. Set aside.

JAM: Mix jam & crumbs together. Set aside.

TO PREPARE TRICORNERS:
1. Mix 1/2 c warm water, sugar, & yeast together & proof in a warm place until mixture foams, abt 10 mins.

2. Make a well in flour, add yeast mixture, oil, & 1 egg white, &
stir them into flour. Add balance of water, or enough water to
prepare a soft dough. Knead for several mins & roll into a ball. Oil
top lightly & leave dough in mixing bowl. Cover bowl w/foil or a
towel & let rise for 45 mins to 1 hour.

3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slightly flattened ball. Prepare 6 balls.

4. On well-floured board roll out each ball, 1 at a time, to 12-"
pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out circles in pancake. Put 1 tb of whichever stuffing you are using, or variety of stuffings, in center of each circle. Fold over right & left side of circle to meet in the center & bring up bottom to cover stuffing. Pinch ends together to form tricorner pastry. Seal in contents. Paint tops of bichak w/egg yolk.

5. Line baking pan or cookie sheet w/lightly oiled aluminum foil.
Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown. Serve warm. Makes 48 to 50 bichak.

NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.


Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice)
Categories: Stews, Jewish, Afghan, Chicken
Yield: 6 servings

-STEW---------------------------------
5 c -water
4 Chicken legs AND
4 Chicken thighs, loose skin
-discarded
1 c Dried chick-peas, soaked in
-water overnight & drained
2 md (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 lg Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 ts Salt, or to taste
1/4 ts Pepper
1/4 ts Ground cuminseed
1/4 c Fresh coriander, chopped
1/4 c Fresh dill, chopped
1/4 c Lemon juice

-RICE---------------------------------
4 c Water
1 ts Salt
2 c Raw rice, well rinsed
1/4 c Corn oil

CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)

Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to stew. The stew
& rice are served separately.

1. To prepare stew: Bring water to a boil, add chicken pieces, &
remove foam as it cooks. Add chick-peas, onions, celery, carrots,
zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.

2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
& cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.

Title: Haroseth (Haroseth Afghani Style)
Categories: Spreads, Jewish, Afghan, Nuts, Fruits
Yield: 1 servings

1 c Almonds, shelled & coarsely
-ground
1 c Walnuts, shelled & coarsely
-ground
1 c Black raisins, coarsely
-ground
2 Apples, peeled & coarsely
-chopped
2 Ripe bananas, coarsely
-chopped (opt)
2 c Red wine

This recipe is enough for 10 persons, who will use it at Seders &
lather it on homemade matzoh. 1. Mix everything together & serve at
Seders.

Title: Kartoff Mumulay (Stuffed Potato Fritters)
Categories: Groundmeat, Vegetables, Jewish, Afghan
Yield: 1 servings

STUFFING-------------------------------
1/4 c Corn oil
3 md (1-1/2 cups) onions, chopped
1 lb Ground beef
1 ts Salt
1/2 ts Pepper

POTATO FRITTERS---------------------------
3 lb Potatoes, cooked in
-jackets until soft
1 Egg, beaten
1 ts Salt, or to taste
1/2 ts Ground cinnamon
1/2 ts Pepper
1 c Matzoh meal
Oil for frying

Passover is a time when the Afghan Jews must be inventive & thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar & pestle. In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer.

1. Heat oil in a skillet & stir-fry onions over moderate heat until
golden. Add beef, salt, & pepper, & stir-fry until mixture is dry &
all liquid has evaporated. Cool.

2. Peel potatoes & mash them well. Mix together all fritter ingreds
to prepare dough.

3. Shape 1/2 cup of potato dough into a circle in palm of hand.
Place 1 generous tb stuffing in center & fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, & 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels & serve warm. Makes abt 25 fritters.

NOTE: Afghan Jews believe that if an egg has a strong aroma, beating it removes odor. Was this aroma due to lack of refrigeration?

Title: Kebab Marinovat (Marinated Lamb Kebab)
Categories: Lamb, Bbq, Jewish, Afghan
Yield: 6 servings

2 lb Boneless lamb steak, cut
-into 1-in cubes
3 md Onions, quartered
1 ts Salt
1 ts Ground cuminseed
1/4 ts Pepper
1/4 c Cognac, arak, or dry red
-wine

1. Mix everything together & marinate for 1 to 1-1/2 hrs. This
distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb
alternating w/onion quarters on each metal skewers. Broil over
charcoal, traditional method, for 10 mins, or to taste: rare, medium,
or well-done. In modern homes gas or electric broiler will do very
well. Serve warm w/other Afghan foods.

Title: Kofta Nakhod (Meatballs and Chick-Pea)
Categories: Jewish, Afghan, Groundmeat
Yield: 8 servings

1 c Dried chick-peas, covered
-w/hot water & soaked over-
-night, or at least 8-10 hrs
1 1/2 lb Ground beef
1 lg Onion, grated
1/4 ts Pepper
1 ts Salt, or to taste
1/4 ts Ground cinnamon
1 tb Dried mint, crushed
1 tb Bread crumbs, matzoh meal,
-or plain flour
4 c Water, boiling

Chick-peas provide bulk in well-seasoned kofta, name for various
types of meatballs in Afghanistan, Pakistan, & India. Unlike custom
in other countries, they are boiled in soup or water & served
separately from soup. Chick-peas are one of forbidden foods for
Passover in Afghanistan, so Nofta Nakhod must wait for another time.

1. Drain chick-peas in a colander, then grind them rather fine in a
processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat
& chick-peas balls 1-1/2 inches in diameter. Put the meatballs into
boiling water, one at a time, & simmer over moderate heat for 45
mins. Remember that chick-peas are ground but not cooked. The
meatballs may also be cooked in a light chicken broth. Serve
meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes
abt 18 meatballs.


Title: Matzo Joshawk (Passover Soup)
Categories: Soups, Meats, Jewish, Afghan
Yield: 6 servings

1/4 c Corn oil
2 lg (1-1/2 cups) onions, chopped
4 c Water
1 lb Boneless beef or lamb, cut
-into 1-in pieces OR
2 Chicken legs & thighs
-w/bone, halved
1 md Potato, peeled & cut into
-1-in cubes
1/2 ts Salt, or to taste
1/4 ts Pepper
1 Egg, beaten

Here is an everything meat soup to be served w/inevitable homemade matzoh during days of Passover.

1. Heat oil in a soup pan, add onions, & stir-fry over moderate heat for 1 min, just long enough to change color. Add water & bring to a boil. Add beef or lamb or chicken pieces, potato, salt, & pepper. Cover pan & cook for 1 hour, or until tender. 2. Just before serving, dribble beaten egg in a circle into simmering soup. Serve hot w/matzoh.

Title: Matzoh
Categories: Jewish, Afghan
Yield: 1 servings

1 Txt file

The Afghan community prepared the matzoh for Passover in their homes. Muslin growers (my Afghan cook spoke of them as "a good people"!) provide clean wheat kernels from their farms. The rabbi & the people of the Jewish community cleaned the stone wheat grinder as part of the Passover ritual & the flour was ground. Each family takes the quantity of flour they will require to their homes. The dough is prepared, w/flour and water only, & round matzoh are baked in a tandoor.

Jewish ladies go from one home to another (w/their faces covered in the street, a Muslim custom) helping each other to prepare the
Seders. The neighbors congregate to the home of one family & cook as well as celebrate the Seders together.

It is a coincidence that I saw these matzoh being baked in a tandoor in Calcutta by the Baghdadi Jewish ladies preparing for their traditional Seder.

Title: Miniature Potato Cutlets
Categories: Vegetables, Jewish, Afghan
Yield: 6 servings

6 (abt 6 lbs) potatoes
-water
2 Eggs, beaten
1 c Fine matzoh meal
1 ts Salt, or to taste
1/4 ts Pepper
1/2 ts Ground cuminseed
1/2 c Corn oil

Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but
satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers.

1. Cover potatoes w/water in a pan & cook them in skins, covered,
until tender. Cool & peel potatoes & puree them in processor. Add eggs, matzoh meal, salt, pepper, & cuminseed & mix well.

2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch
wide. Heat oil in skillet & brown cutlets, a few at a time, over
moderate heat. Drain them on paper towels. Serve warm.

Title: Murgh Kebab (Chicken Kebab)
Categories: Bbq, Jewish, Afghan, Chicken
Yield: 1 servings

2 Whole breasts of chicken,
-cut into 1-in cubes
1 md Onion, sliced thick
1 tb Cognac or arak
1/2 ts Pepper
1/2 ts Ground cinnamon
1/4 ts Ground turmeric
1 ts Salt

Kebabs of all types, sizes, & shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, & turning them every now & then. They then wrapped a piece of Afghan bread around skewer & pulled off crisp brown meat.

1. Mix everything together & marinate at room temperature for a
minimum of 1 hour or preferably in refrigerator overnight.

2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers and broil over charcoal for 10 or 15 mins or in a gas or electric broiler. Serve hot w/Afghan bread (Noni Afghan -- see AFGHAN.019), salad, & pickles. Serve 4 or 5.

NOTE: My Afghan mentor related that turmeric was much used in
Afghanistan in many ways & had a great reputation for its
health-giving properties. It is reputed to cleanse blood, & a little
turmeric in ones morning milk would a day of good health.

Title: Noni Afghani (Afghan Bread)
Categories: Breads, Jewish, Afghan
Yield: 8 noni

1 1/2 c Water, warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk, mixed W/
1 tb Water
1 tb Black cuminseed or caraway
-seeds

These small oval breads are baked in a tandoor, the stove of the
region -- sometimes buried in the ground as it is in India. The
Afghan oven is above ground & is of rounded bricks, which are heated. Matzoh & noni are shaped & slapped & stuck on the hot bricks for fast baking.

1. Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top & let it continue to proof for 5 mins more. The froth will rise quickly.

2. Put flour in a large mixing bowl & sprinkle salt over it. Make a
well in middle of flour & add oil & yeast mixture. Stir this in & add
small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w/towel, & let rise for 1-1/2 hours. Punch down dough.

3. Divide dough into 8 equal parts & roll each part into a ball.
Roll each ball into a oval shape 6 to 7 inches long & 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture & sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet & bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten. Makes 8 noni.

NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller & sweeter than standard cuminseed; plants grow wild in Middle East. The seeds are used in Afghanistan, Iran, & Turkey. Black cuminseeds are sprinkled on Afghanbread.

Title: Osh Pyozee (Stuffed Onions)
Categories: Groundmeat, Jewish, Afghan
Yield: 1 servings

ONIONS--------------------------------
2 lg (abt 1/4 lb ea) onions,
-peeled
4 c Water
1 ts Salt

-STUFFING-------------------------------
1/2 lb Ground beef
3 tb Raw rice, rinsed, cooked
-until very
-soft, drained, & mashed
1 ts Salt
1/4 ts Pepper
1/4 ts Ground cuminseed
10 md Pitted prunes, cut length-
-wise into halves
2 tb Corn oil

The Bukharan & Calcutta Jews stuff onions each w/their own preferred &
native seasonings. The Afghan has a stuffing sweetened w/prunes &
cooked slowly -- quite different from the others. The Afghans
believe that onions are effective for strengthening the teeth. I
cannot dispute this, but the stuffed onions in that case will provide
2 reasons for preparation, the excellence of the flavor & as a health
inducement.

1. Make a 1/2-inch deep incision into side of each onion. Bring
water & salt to a boil over moderate heat & drop in onions. Cook for 2 mins, turning them w/slotted spoon during that time. Remove onions & peel off each layer until you reach center. Set aside onion layers & centers.

2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix
well. Take 1 heaping ts beef mixture & half of 1 prune. Stuff 1
cooked onion layer & roll it up. Do this w/all stuffing & onion
layers.

3. Oil a skillet & lay stuffed onions & centers in it, cover, and
cook over very low heat for 2 hours. The onions will become quite
dark but not, of course, burned. This is top-of-the-stove cooking.

Another method is to put stuffed onions into a baking dish, cover
tightly, & bake in preheated, 250f. oven for 2 hrs. Serve warm.
Serves 6 w/other dishes.

NOTE: It is also possible to accelerate cooking time. Add 1/2 c
water to skillet & cook, covered, over moderate heat for 1 hour. All liquid will evaporate & onions will be browned.

Title: Oshi Joor-Rawtee (Rice and Mung Beans, Afghani)
Categories: Rice, Jewish, Afghan
Yield: 1 servings

1 c Mung beans
3 1/2 c Water
1 c Raw rice, well rinsed
1/2 ts Salt, or to taste
1 1/2 ts Ground cuminseed
1/4 ts Pepper

An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections.

1. Cook beans in water over moderate heat for 1/2 hour. As green
skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for 1/2 hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.

Title: Polo Shabati (Pilau for the Sabbath)
Categories: Beef, Jewish, Afghan
Yield: 6 servings

5 c Water, WITH 1 tb salt
2 lb Boneless beef chuck, cut
-into 1-in pcs
3 c Raw rice, well rinsed
2 lg (abt 3/4 lb) potatoes,
-peeled & cut into 1/4-in
-thick slices
1/2 ts To 1 ts pepper, to taste
1 tb Ground cinnamon
1/2 c Light or dark raisins,
-rinsed under cold water
1 c Water, hot
1/2 c Corn oil

Afghans, like families in all other Jewish communities, serve their
Sabbath day lunch abt midday on their return from synagogue. The food is baked very slowly from Friday evening before sundown until Saturday. Slow baking in a light oil bath creates potatoes & rice w/ crisp bottom crust. Aromatically seasoned w/cinnamon, raisin, and pepper, entire meal is cooked in one pan. As an alternate choice to meat, eggs in shell may be added to pan & baked, resulting in brown eggs w/a delicious roasted flavor.

1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, &
cook over moderate heat for mins. Remove foam that rises during this time. Remove meat from liquid & set aside.

2. Add rice to same liquid & cook over moderate heat for 5 mins.
Drain rice through a colander, rinse under cold water, & set aside.

3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread over this half of rice & sprinkle w/pepper & cinnamon. Spread raisins in center of rice. Add all meat over this & balance of rice over all. Pour in cup of hot water & dribble oil over surface & around edges of pan.

4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very low & cook, tightly covered, for 5 hrs to produce crisp potatoes & rice. Serve warm.

VARIATION: One hard-cooked egg for each person may be added to rice
and meat pan. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is
added to prevent shell from breaking. Rinse eggs in cold water &
place them on top of rice in pan after adding hot water & oil. Cover
pan & cook as directed.

NOTE: Rice is not a prohibited food & is eaten during Passover as well as rest of year. It is Basmati rice, found in Pakistan and
Afghanistan, & is cleaned by hand three times to remove broken
kernels, dirt & other impurities. This, in a general way, prepares
rice for the holiday.

Title: Poloni (Miniature Pasta Squares with Dairy Sauce)
Categories: Pasta, Jewish, Afghan
Yield: 6 servings

PASTA--------------------------------
2 c Flour
1 Egg, beaten
1/4 ts Salt
1/2 c (abt) water

-DAIRY SAUCE-----------------------------
1/2 c Cottage cheese
1/2 c Yoghurt
1/4 ts Salt
2 Cloves garlic, put through
-a press
1 ts Fresh mint, chopped
1 tb Fresh dill, chopped
4 To 5 c water, lightly salted

POLONI (Miniature Pasta Squares w/Dairy Sauce)

Tish-Ah B'Av & Shavuoth are two holidays when dairy foods are
preeminent & meat dishes are temporarily set aside. These pasta
squares are covered w/a well-seasoned, rich dairy sauce. Poloni
would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen & eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First & Second Temples of Jerusalem.

1. Mix flour, egg, & salt & add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable
consistency. Put dough ball into a plastic bag & let it rest at room
temp for 1 hour.

2. Cut dough into halves & roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside.

3. Mix sauce ingredients together & set aside.

4. Bring 4 to 5 cups of lightly salted water to a boil in a large
pan, drop in pasta, & cook over moderate heat for abt 10 mins, or
until tender but still al dente. Drain well.

Serve pasta & dairy sauce separately. Each diner fills his plate
w/pasta & spoons over as much sauce as wanted.

Title: Samoosi Yirakot (Stuffed Vegetable Turnovers)
Categories: Vegetables, Jewish, Afghan
Yield: 20 turnovers

DOUGH--------------------------------
1 c Fine matzoh meal
1 Egg, beaten
1/4 ts Salt
1/2 c (abt) water, cold

VEGETABLES------------------------------
1 ts Corn oil
1 md (1/2 cup) onion, chopped
1 Clove garlic, chopped
1 (1/2 cup) potato, peeled &
-chopped or cut into very
-small pieces
1/2 c Cauliflower, chopped
1 (1/2 cup) carrot, chopped
1/2 c Fresh or frozen green peas
1/2 c Green beans, thin-sliced
1/4 ts -salt
1/4 ts -pepper
1 c Corn oil, for deep-frying

Passover is a time when the ingenuity of the Jewish cook is stretched to the limit to provide dishes to replace bread & at the same time denote the celebration. Several cultures of Middle East make samoosi (sometimes called samoosas or sumboosuck), turnovers that are stuffed w/vegetables, meat, or cheese, providing possibilities for pareve, meat, or dairy occasions.

1. Mix matzoh meal, egg, & salt together, adding just enough water to make a moist dough that holds together. Set aside.

2. Heat oil in a skillet, add onion & garlic, & stir-fry over
moderate heat until light brown, abt 3 mins. Set aside.

3. Take potato & 1/2 c each of any other 3 vegetables & blanch in
boiling water for 5 mins. Drain well. Add these to pan w/onion &
garlic & stir-fry over moderate heat for 3 mins, to mix well. Add
salt & pepper. Cool.

4. Take 1 heaping tb dough & press it out on a flat surface into a
2-1/2 inch square. Put 1 tb vegetable mixture on bottom half of
square & fold it over into a triangle. Prepare all samoosi this way.

5. Heat oil in a wok or a skillet & brown turnovers over moderate
heat for abt 3 mins. Drain on paper towels.

Or, you may bake turnovers on an oiled baking sheet, in a 350 F. oven for 20 mins, until brown. In this case, turnovers are brushed w/1 beaten egg mixed w/1 tb water, before baking. Serve warm. Makes abt 20 turnovers.

Title: Shorba Yavron (Assorted Vegetable Soup)
Categories: Soups, Jewish, Afghan
Yield: 1 servings

3 tb Corn oil
2 lg (1-1/2 cups) onions, chopped
1/2 ts Salt, or to taste
4 c Water
2 md Potatoes, peeled & cut into
-1-in cubes
2 lg Carrots, cut into 1-" cubes
2 Ribs celery w/leaves, sliced
1/4 ts Pepper
1/4 ts Ground cinnamon
1 Egg, beaten
2 tb Fresh flat-leaf parsley,
-chopped

There are many occasions in Jewish cooking when a pareve or neutral
soup is wanted for dairy occasions or for very hot days. This is a
simple soup, full of flavor, is ideal for summer dining or
vegetarians any times.

1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, &
stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle
w/parsley. Serve hot. Serves 4 to 6.

Title: Turshi Bonjan (Pickled Stuffed Eggplant)
Categories: Pickles, Preserved, Jewish, Afghan
Yield: 1 servings

1 lb (8 to 10) smallest eggplants
4 c Water
1 Head (abt 8 cloves) garlic,
-peeled
1/4 c Dried mint
2 tb To 3 Tb hot red chili flakes
-to taste
1 tb Ground cinnamon
1 tb Salt
1 c To 2 c white or red vinegar

Small finger-size eggplant are best to use in this pickle, but
smallest Italian variety will do well. The pickle will keep
preserved for several months but should be refrigerated after it
matures & once it is served.

1. Remove stem from each eggplant & make 2 cuts down crosswise, to
within 1-inch of bottom. Bring 4 cups of water to a boil, add
eggplants, & cook over moderate heat for 5 mins. Drain & cool in
colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili
flakes, cinnamon, & salt together to a medium but not too fine
consistency. There should be some texture. Push apart 4 prongs of
each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a
glass jar & pour in enough vinegar to cover them. If there is any
leftover spice mix, put that into jar with the eggplants. Let pickle
mature for 5 days before serving, then refrigerate.

Title: Chelo Nachodo (Chicken & Chick-Pea Stew with Rice)
Categories: Stews, Jewish, Afghan, Chicken
Yield: 6 servings

5 c -water
4 Chicken legs AND
4 Chicken thighs, loose skin
-discarded
1 c Dried chick-peas, soaked in
-water overnight & drained
2 md (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 lg Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 ts Salt, or to taste
1/4 ts Pepper
1/4 ts Ground cuminseed
1/4 c Fresh coriander, chopped
1/4 c Fresh dill, chopped
1/4 c Lemon juice

4 c Water
1 ts Salt
2 c Raw rice, well rinsed
1/4 c Corn oil

CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)

Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to stew. The stew
& rice are served separately.

1. To prepare stew: Bring water to a boil, add chicken pieces, &
remove foam as it cooks. Add chick-peas, onions, celery, carrots,
zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate
heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.

2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
& cook over moderate heat for 5 mins. Drain rice in colander & rinse
w/cold water. Return rice to pan and pour oil over all. Cover pan &
cook over low heat for 1/2 hr. No other water is added & rice cooks
only moisture clings to it after rinsing. The rice will develop a
crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of
rice & covers it w/as much stew as they wish. Serve warm.

VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
used in place of chicken, but cooking will take longer. Cook beef
stew over moderate heat for 1 hour. Add coriander, dill, & lemon
juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
beef is tender.


Title: Kofta Nakhod (Meatballs & Chick-Pea)

Categories: Jewish, Afghan, Groundmeat
Yield: 8 servings

1 c Dried chick-peas, covered
-w/hot water & soaked over-
-night, or at least 8-10 hrs
1 1/2 lb Ground beef
1 lg Onion, grated
1/4 ts Pepper
1 ts Salt, or to taste
1/4 ts Ground cinnamon
1 tb Dried mint, crushed
1 tb Bread crumbs, matzoh meal,
-or plain flour
4 c Water, boiling

Chick-peas provide bulk in well-seasoned kofta, name for various
types of meatballs in Afghanistan, Pakistan, & India. Unlike custom
in other countries, they are boiled in soup or water & served
separately from soup. Chick-peas are one of forbidden foods for
Passover in Afghanistan, so Nofta Nakhod must wait for another time.

1. Drain chick-peas in a colander, then grind them rather fine in a
processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat
& chick-peas balls 1-1/2 inches in diameter. Put the meatballs into
boiling water, one at a time, & simmer over moderate heat for 45
mins. Remember that chick-peas are ground but not cooked. The
meatballs may also be cooked in a light chicken broth. Serve
meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes
abt 18 meatballs.


Title: Oshi Joor-Rawtee (Rice & Mung Beans, Afghani)
Categories: Rice, Jewish, Afghan
Yield: 1 servings

1 c Mung beans
3 1/2 c Water
1 c Raw rice, well rinsed
1/2 ts Salt, or to taste
1 1/2 ts Ground cuminseed
1/4 ts Pepper

An odd combination but popular one when planning dairy meals, Mung
beans are those from which beans sprouts are grown. A similar dairy
combination is prepared in Bukhara indicating, through a study of
their food, the probable community connections.

1. Cook beans in water over moderate heat for 1/2 hour. As green
skins rise to surface during cooking process, they should be skimmed
off w/a slotted spoon or a small sieve & discarded. 2. Add rice,
salt, cuminseed, & pepper & continue to simmer mixture over low heat
for 1/2 hour more. It should remain moist. Serve warm w/same dairy
sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.


Title: Shahee Polo (King's Rice)
Categories: Lamb, Jewish, Afghan, Rice
Yield: 10 servings

1/2 c Corn oil
5 md (4 cups) onions, chopped
4 lb Baby lamb, cut into 3-in
-pieces, including bone
2 lb Carrots, cut into thin
-julienne slices, 2-" long
1 c Dark or light raisins
1 c Pistachio nuts, shelled
-(optional but recommended
3 Heads garlic, cloves
-separated but not peeled,
-rinsed in water
4 c Raw rice, well rinsed
3 1/2 c ;water, warm
2 ts ;salt, or to taste
1 ts ;pepper

The extravagantly seasoned & adorned King's Rice is so-called because,
according to the Afghan Jews, it is fit for a king. It is a very
expensive preparation, served only on ceremonial occasions such as
Bar Mitzvahs, holidays, & for special guests. It is not an everyday
kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most
often seen in Middle Eastern or North American are a special breed (I
called them fat-tail sheep) w/ such a fat tail that it might drag on
the ground. The tail is a prized source of cooking fat. (The lambs
are usually fattened at home.)

1. Heat oil in pan large enough to contain all ingreds. Add onions &
stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15
mins. Remove the meat & onions to platter or a bowl. The balance of
the oil remains in the pan.

2. Cover the bottom of the pan w/half the carrots to protect meat
from scorching. Over this, arrange the meat & onions. Cover w/ the
balance of the carrots. Sprinkle w/pistachios & garlic cloves over
all.

3. Add the rice to cover other ingreds & carefully pour in water,
salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins,
or until the liquid is absorbed by the rice. Stir top of rice
lightly to mix but do not disturb other ingreds. Turn heat to low,
cover the pan, & cook for abt 1 hr w/out stirring.

Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see
AFGHANI.019). Serves 10.

VARIATION: The polo can be prepared w/chicken & boneless beef chuck
or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, &
breast) or 4 lbs beef, w/onions as in the basic recipes; all other
steps are the same. The beef will take longer to tenderize & it is
suggested that it be cooked w/onions in a covered pan for 20 mins
before moving on to the next steps.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by
Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi

Title: Afghani Lamb with Spinach
Categories: Afghan, Main dish, Nuts, Veal
Yield: 4 servings

2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*

*Roasted at 350 F. for about 3 minutes.

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add
the onions; saute them for 2 minutes; then add the garlic and saute
it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red
pepper and cinnamon and saute the mixture for 1 to 2 minutes more,
being careful not to burn the onions or garlic. Add the tomatoes and
veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is
tender and begins to break up. Remove the dish from the oven and add
the spinach, stirring until the spinach is wilted and blended in.
Allow the stew to cool slightly. Add the yogurt, lemon peel and salt
to taste. Sprinkle with roasted pine nuts.

Yield: 4 to 6 servings. Serve over rice pilaf.


Title: Afghan Chicken Kebobs
Categories: Chicken, Afghan, Bbq
Yield: 4 servings

1 c Yogurt
1 1/2 ts Salt
1/2 ts Ground red or black pepper
3 cl Garlic; finely minced
1 1/2 lb Chicken breasts; boneless,
. skinless, cut into kebob
. sized pieces
Flatbread such as lavash,
. pita or flour tortillas
3 Tomatoes; sliced
2 Onions; sliced
Cilantro to taste
2 Lemons or 4 limes; quartered

1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with
yogurt and marinate 1 to 2 hours at room temperature, up to 2 days
refrigerated.

2. Thread chicken on skewers and grill over barbecue. Place bread on
plates (if using tortillas, toast briefly over flame), divide meat
among them, top with tomato and onion slices and cilantro and fold
bread over. Serve with lemon or lime quarters for squeezing.

Makes 4 servings.

Title: Shir-Berinj (Rice Pudding)

Categories: Desserts, Afghan
Yield: 4 servings

1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts

Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.


Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
Categories: Afghan, Vegetables
Yield: 1 servings

2 lb Fresh pumpkin or squash
1/4 c Corn oil
Sweet Tomato Sauce:
1 ts Crushed garlic
1 c Water
1/2 ts Salt
1/2 c Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 ts Freshly ground coriander
Seeds
1/4 ts Black pepper
Yogurt Sauce:
1/4 ts Crushed garlic
1/4 ts Salt
3/4 c Plain yogurt
Garnish:
Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.


Title: Maushawa (Pulse and Yoghurt Soup)
Categories: Afghan, Beans, Dairy, Soups
Yield: 1 servings

2 oz Chickpeas
2 oz Red kidney beans
15 fl Oz yoghurt
2 oz Mung beans (or green split
Peas)
2 oz Short grain rice
2 pt Water including the water
For soaking the pulses
2 ts Powdered dill
Salt
FOR THE MEAT STEW
8 oz Beef, veal or lamb (cut in
1/2 " cubes)
4 oz Finely chopped onion
3 tb Vegetable oil
2 oz Tomatoes, skinned and
Chopped
1/3 pt Water
1/4 -1 tsp red pepper
Salt

In Afghanistan this soup is served either as a stater or as a main
meal. This is the original version of Maushawa, cooked with meat
qorma but another popular version is made using meatballs (Kofta).
The meatball are prepared as for the kofta in kofta chalau, but are
smaller (about 1/2" or 1 cm in diameter). The sauce remains the same
too, except that the yoghurt should be omitted. Afghans like to serve
this soup "hot", but seasoning can be adjusted according to the taste.

Soak the chick peas and red kidney beans in water overnight. Drain the
yoghurt for about an hour to make chaka. Put the chickpeas, red kidney
beans, mung beans (or green split peas) ans rice in large pan with 2
pint of water, including the water in which the pulses have been soaked. Bring to the boil, cover leaving the lid slightly ajar, turn the heat to low and simmer. Cook until the pulses are soft (the time this takes depends on the frshness of the pulses).

Meanwhile cook the meat and sauce. Heat the vegetable oil in a pan
and add the chopped onion. Fry over a medium heat until soft and
reddish-brown. Add the meat and fry again until brown. Add the
tomatoes, stirring well and boil for a mintues or so. Add the 1/4 pint water, the slat and re pepper. Stir well and bring back to the boil. Turn down the heat and simmer until the meat is tender and the sauce thickened.

When cooked, mix all the ingredients; the rice, chickpeas, red kidney
beans, together with the juices in wich they have cooked, the meat
stew, the chaka, powdered dill and salt to taste. Stir well and add extra water if ou want to thin the soup. Continue strring and simmer for another 5-10 minutes to allow the flavours to blend.

Serve the Maushawa hot in individual soup plates or cups. Nan is
usually served with this soup.


Title: Asafoetida
Categories: Spice, Indian, Info, Afghan
Yield: 1 servings

1 Text file

The aromatic resin from the root of the giant fennel, Ferula
asafoetida. Asafoetida (also known as hing) is extracted from the
stems of these giant perennial plants that grow wild in Central Asia.
In the spring, when the plant is about to bloom, the stems and roots
are cut. Milky resin exudes from the cut surface and is scraped off.
More exudes as successive slices of root are removed over a period of
3 months. The gummy resin is sun-dried into a solid mass that is then
sold in solid, wax-like pieces, or more conveniently, in powdered
form. Due to the presence of sulphur compounds, asafoetida has a
distinctive pungent flavour reminiscent of shallots or garlic. Used
in minute quantities, it adds a delicious flavour to various savoury
dishes. I always use the mild Vandevi brand of yellow asafoetida
powder and not the grey variety. If using other varieties, reduce the
quantities to one half of the suggested amount. Asafoetida is
available at Indian grocers.

It is the Vandevi brand that I have...bowls you over when you first
open it...

I note also some dishes call for a fairly large (2 tsp) amount. Also,
it is used by Brahmins, as a substitute for garlic for religous
reasons.

Tom Hamp

I think your E indian friends were slightly mistaken about the
Western name for Hing. it is Asafoetida. Pronounced Assafeetida. It
is a resin (as you say, exported from Afghanistan) It can be found is
lumps looking a little like incense or amber, but most often it comes
powdered in little flat boxes about 3/4 inch high and about 2" or so
in diameter.

As you say, a pinch is normally all you need. When you open the box
for the first time, you'll be appalled at the stink! Don't be put
off, because when fried (like fenugreek it HAS to be fried a second
or two in oil/ghee before further (moist) ingredients are added) it
changes character and becomes pleasant. I had not heard that it was a
carminative (stops you farting) although I know of a number of other
spices with that effect. I wouldn't be surprised if it were though.

Title: Halwau-E Aurd-E Sujee
Categories: Candies, Afghan
Yield: 1 servings

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Pistachio nuts -- blanched
1/4 c Almonds -- blanched &
Slivered
1/2 ts Ground cardamom or to taste
1 ts Rosewater -- * see note
Additional nuts to decorate

Combine sugar & water in saucepan & stir occasionally until
dissolved, over medium heat. Bring to a boil, & boil briskly for 5
minutes without stirring. Remove from heat & leave aside in pan.

In a deep heavy pan heat ghee & add semolina. Stir over medium heat
for 5 minutes. Semolina should not color.

Pour hot syrup into semolina, stirring constantly. When smoothly
blended, reduce heat & leave to cook, uncovered, until liquid is
absorbed. Mixture should be thick but still moist at this stage. Stir
in nuts, cardamon & rosewater to taste.

Cover rim of pan with a cloth or 2 paper towels, put lid on tightly &
leave on low heat for 5 minutes. Turn off heat & leave pan
undisturbed for 10 minutes.

Spread halwau on a flat, lightly oiled platter & decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

Title: Kabeli Pilau (Chicken and Rice)
Categories: Chicken, Afghan
Yield: 6 servings

4 lb Chicken; cut in pieces
2 lg Onion; sliced
2 ts Salt
3 pt ;Water, hot
1/2 lb Rice, long grain

SAUCE--------------------------------
2 md Onions; thinly sliced
1 oz Butter
1 ts Cardamom, ground
1 ts Cumin, ground
3 Carrot; cooked & sliced
4 oz Raisins

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet
firm. Remove and cool chicken, reserving stock. Remove meat from
bones; use only large pieces for this dish. Cook rice in boiling
salted water. When done, drain and keep covered until used.

To make stock sauce: Brown onions in hot butter and remove from heat.
Add cardamom and cumin; mash with onion to form a paste. Add about 1
pint of the chicken stock; simmer for 5 minutes and taste for
seasoning.

Combine cooked rice, stock sauce and chicken; place in a buttered
casserole; place carrots on top of mixture and sprinkle with raisins.
Cover and cook for about 35 to 45 minutes in a very moderate oven
(325F). Add more stock or water if dish becomes too dry. When done,
mix carrots and raisins lightly with chicken and rice. Stock not used
in the main dish can be served as a soup course.

Title: Bonjan Salat (Spicy Eggplant Salad)
Categories: Afghani, Salads, Vegan
Yield: 8 servings

3 md Eggplants
2 1/2 ts Coarse (kosher salt)
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes,
- or minced fresh chiles
2 ts Ground cinnamon
1 tb Crushed dried mint

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle
them with 2 t. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel. Heat the oil in a skillet and lightly brown
eggplant slices over moderate heat for 3 minutes. Remove and put into
a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon,
mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for
10 minutes, which is long enough to integrate the flavors. Pour this
over the eggplant; refrigerate until ready to use. The salad can
remain in the refrigerator for several days. Serve cold or at room
temperature.


Title: Gosh Feel (Elephant Ear Pastries)
Categories: Afghani, Desserts
Yield: 40 servings

2 Eggs
2 ts Caster sugar
1/4 ts Salt
1/2 c Milk
4 ts Oil
2 1/2 c Plain flour
1/4 c Plain flour for kneading
1/2 ts Ground cardamom
Oil for deep-frying

TO FINISH------------------------------
1 c Icing (confectioners') sugar
1/2 ts Ground cardamom (optional)
1/2 c Finely chopped pistachios

*Note: Pistachio nuts should be blanched. Optionally, same amount of
finely chopped walnuts may be used intead of pistachios.

Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil.
Sift flour, add half to egg mixture and blend in with wooden spoon.
Gradually stir in remainder of flour, holding back about 1/2 cup.
Turn onto floured board and dust with some of reserved flour. Knead
for 10 minutes until smooth and glossy, using more flour as required.
Dough will still be slightly sticky. Cover with plastic wrap and
rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out
on a floured board to a circle about 8-10 cm (3-4 inches) in
diameter. Gather up dough on one side and pinch, forming a shape
resembling an elephant ear. Place on a cloth and cover. Repeat with
remaining dough.

Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook
evenly. Fry until golden, do not over-brown. As dough is rather
elastic, the pastry tends to contract with handling, so just before
dropping pastry into hot oil, pull out lightly with fingers to
enlarge.

Drain pastries on paper towels. Sift icing sugar with cardamom if
used and dust pastries with mixture. Sprinkle with nuts and serve
warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water.
Bring to the boil when sugar is dissolved and boil for 5 minutes.
Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.

Title: Cardamom Fudge (Sheer Payra)
Categories: Afghani, Candies
Yield: 32 servings

2 c Sugar
2/3 c Milk
1/4 ts Salt
2 tb Light corn syrup
2 tb Margarine or butter
1/2 ts Ground cardamom
1/4 c Chopped walnuts
1/4 c Chopped pistachios

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium
heat, stirring constantly, until sugar is dissolved. Cook, stirring
occasionally, to 240F on candy thermometer or until small amount of
mixture dropped into very cold water forms soft ball that flattens
when removed from water. Remove from heat. Add margarine. Cool
mixture to 120F without stirring. (Bottom of pan will be lukewarm.)
Add cardamom. Beat vigorously and continuously until candy is thick
and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape
when dropped from spoon.) Quickly stir in nuts. Spread mixture in
buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch
squares.

Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat)
Categories: Afghani, Desserts
Yield: 1 servings

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add'l pistachios or almonds

Cooking time: 30-35 minutes

Combine sugar and water in a pan and stir occasionally until
dissolved over medium heat. Bring to the boil, and boil briskly for
5 minutes without stirring. Remove from heat and leave aside in pan.

In a heavy deep pan heat ghee and add semolina. Stir over medium
heat for 5 minutes. Semolina should not colour. Pour hot syrup over
semolina, stirring constantly. When smoothly blended, reduce heat a
little and leave to cook, uncovered, until liquid is absorbed.
Mixture should be thick, but still moist at this stage. Stir in
nuts, and cardamom and rose water to taste.

Cover rim of pan with a cloth or 2 paper towels, put lid on tightly
and leave on low heat for 5 minutes. Turn of heat and leave pan
undisturbed for 10 minutes.

Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

Title: Boolawnee ( Fried Leek Pastries )
Categories: Afghani, Appetizers, Vegetarian
Yield: 32 servings

PASTRY--------------------------------
2 c Plain flour
1/2 ts Salt
2/3 c Cold water

LEEK FILLING-----------------------------
2 Leeks (2 leeks=3 c chopped)
2 ts Salt
1/4 ts Hot chili pepper
3 ts Oil

TO FINISH------------------------------
Oil for deep frying

Sift flour and salt into a bowl, make a well in the centre and add
water. Mix to a firm dough and knead for 5 minutes until elastic,
dusting with more flour if necessary. Wrap in plastic film and leave
to rest for 30 minutes. Cut most of the green tops from leeks, halve
lengthwise and rinse well to remove all traces of soil between
leaves. Remove roots and dry leeks with paper towels. Place flat on
board, cut along length at 5 mm (1/4 inch) intervals than across to
dice. Measure in cup measure and place in bowl. Add salt and chili
pepper and knead with hand to soften leeks. Stir in oil. Roll pieces
of dough into balls the size of a large hazelnut and roll thinly into
a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10
cm (4 inch) rounds. Place about 2 teaspoons leek filling in centre of
circle, moisten pastry half way round edge of circle and fold pastry
over filling. Press edge to seal well, and using the edge of a
thimble, (the traditional method) or a coffee spoon make little
crescent- shaped marks around the edge, or press with fork. Fry 3 or
4 at a time in hot oil until golden brown, turning to brown evenly.
Drain on paper towels and serve hot or warm.

Title: Aush ( Noodles with Pulses, Meat and Yoghurt)
Categories: Afghani, Main dish
Yield: 6 servings

AUSH DOUGH------------------------------
2 c Plain flour
1 ts Salt
2/3 c Cold water
Additional flour

PULSE AND NOODLE MIXTURE-----------------------
1/2 c Yellow split peas
- (daul nakhud)
Cold water
1 c Canned kidney beans w/liquid
Salt
1 tb Oil
2 c Finely chopped spinach

-MEAT SAUCE------------------------------
1/2 c Oil
1 Medium onion; finely chopped
750 g Ground lamb or beef
Salt
Freshly ground black pepper
1/2 c Tomato puree
1/2 c Water

-CHAKAH (YOGURT SAUCE-------------------------
1 1/2 c Drained yogurt
3 ts Dried mint; rubbed
1/4 ts Hot chili pepper (or more)
1/4 c Finely chopped coriander
Salt to taste

Serves: 6 Cooking time: 1 to 1-1/4 hours Sift flour and salt into a
bowl, add water and mix to a firm dough, adding more flour if
necessary. Divide into 2 balls and wrap in plastic. Rest for 30
minutes. On a floured board roll out each ball of dough very thinly.
Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling
up each sheet of dough and slicing with a sharp knife. Place noodles
on a floured cloth, dust with flour and leave to dry for about 30
minutes. Wash split peas well and place in a pan with 1-1/2 cups cold
water. Bring to the boil and boil gently for 30 minutes or until
tender. Add red beans and liquid and keep warm. In a large pot bring
8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put
noodles in gradually, stirring after each addition. Return to the
boil and cook uncovered for 5 minutes. Add spinach and cook for
further 5 minutes. Drain in a colander and return to the pot. Add
split peas and bean mixture with its liquid, toss ingredients lightly
and keep hot over low heat. In a frying pan heat the 1/2 cup oil, fry
onion until soft and add ground meat. Stir over high heat until
juices evaporate and meat browns lightly. Add salt and pepper to
taste, tomato puree and water, cover and simmer 10 minutes, then
remove cover and let moisture evaporate. Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well. Mixture
should be moist. Place noodle mixture in a deep dish and top with
keema. Stir at the table and serve in deep plates.

Title: Bouranee Baunjaun ( Eggplant with Yoghurt Sauce )
Categories: Afghani, Vegetarian, Vegetables
Yield: 6 servings

4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions; sliced
1 Green pepper; seeded, sliced
2 Large ripe tomatoes; peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water

-CHAKAH (YOGURT SAUCE-------------------------
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels. Pour
enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate. Place a layer of eggplant back
into the pan. Top with some sliced onion, green pepper rings and
tomato slices. Repeat using remaining ingredients and adding a little
salt and the chili pepper between layers. Pour in any remaining oil
from eggplant and onion and add the water. Cover and simmer gently
for 10-15 minutes until eggplant is tender. Combine chakah
ingredients and spread half of the sauce into base of serving dish.
Top with vegetables, lifting eggplant carefully to keep slices
intact. Leave some of the juices in the pan. Top vegetables with
remainder of chakah and drizzle vegetable juices over it. Serve with
Kabaub and Lawash (flat bread).

Title: Chatni Gashneez ( Coriander Chutney )
Categories: Afghani, Vegetarian, Relishes
Yield: 1 servings

1 c Roughly chopped coriander
2 Garlic cloves
1 Green chili
1/2 c Coarsely chopped walnuts
1/4 c Lemon juice or vinegar
Salt

Pack chopped coriander (leaves) firmly into cup to measure. Peel
garlic and chop roughly; slit chili, remove seeds and chop roughly..
Place prepared ingredients and walnuts in blender or food processor
container and process until a textured paste is achieved, adding
lemon juice or vinegar gradually while processing. Add salt to
taste, place in a bowl and chill until required. Serve with kabaubs.
Note: If you have no processor or blender, pass ingredients through
food grinder with fine screen, or chop ingredients finely, then pound
with a pestle in a mortar. Gradually stir in lemon juice or vinegar
and add salt to taste.

Title: Meatballs with Noodles Tossed in Yogurt
Categories: Afghani, Groundmeat, Beef, Pasta
Yield: 6 servings

Meatballs
2 lb Ground beef
1/2 ts Ground cinnamon
2 ts Ground coriander
1 ts Ground turmeric
pn Cayenne pepper
Salt; to taste
Black pepper; to taste
2 cl Garlic; crushed
1 tb Vegetable oil
1 Spanish onion; finely
-chopped
6 lg Ripe plum tomatoes; core, pe
-el, chop
4 Sun-dried tomatoes; finely
-chopped
Noodles
1 lb Fresh fine egg noodles; in
-asian markets
1 1/2 c Plain yogurt
2 cl Garlic; finely chopped
1/2 c Fresh mint; chopped

Recipe by: Boston Globe - 1/1/95 At The Helmand, a new East Cambridge
restaurant that serves Afghan food, the specialties are highly
seasoned, sophisticated, East-meets-West preparations -- like these
meatballs. Called aush, these tiny meatballs are simmered in a tomato
sauce made with plum and sun-dried tomatoes. That saucy mixture is
spooned over fine noodles tossed with yogurt, and the dish is
sprinkled generously with mint. When the tomato and yogurt mix
together, the sauce turns rosy.

For the meatballs:

In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne,
salt, pepper, and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs. Set them
aside.

In a large, flameproof asserole, heat the oil, add the onion, and
cook over low heat for 10 to 15 minutes or until it is very soft.
Turn the heat to medium-high and add the meatballs. Cook, turning
them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down
the heat, and simmer gently for 10 minutes. Add the sun-dried
tomatoes, salt, and pepper and cook the mixture for 5 minutes over
low heat, stirring once or twice.

For the noodles:

Bring a large saucepan of water to a boil. Add the noodles and cook
for 2 to 4 minutes or until they are tender but still have some bite.

Drain the noodles and transfer them to a bowl. Stir in the yogurt,
garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon
meatballs around the edges of each bowl of noodles, add the mint to
the center and serve at once.

Title: Zvia's Hawayej
Categories: Spice, Bbq, Afghan
Yield: 1 servings

3 tb Black Peppercorns
3 tb Cumin Seed
2 tb Turmeric
1 tb Ground Cardamom
1 tb Ground Coriander

Grind all the ingredients together with a mortar and pestle or in a
spice grinder. Store in an airtight container.

Rub this spice blend devised by Zvia, an Afghan street vendor in New
york, all over beef, pork, or chicken 2 hours prior to grilling. It
also adds a pungent flavor to tuna, swordfish, bluefish, and bass;
rub it on both sides of the steak or fillets about an hour before
grilling. In both cases, the rub can be left on the meat or fish
while grilling to make a blackened seasoned crust. It can also be
stirred into boiled rice or summer soups to taste. Makes about 1/3
cup.

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