There are mainly three types of Afghan bread:
- Naan - Literally “bread”
- Lavash - Very thin bread
- Naane Uzbeki
Uzbek-style bread is shaped like a disc and thicker than naan. Usually made with white flour.
Afghani Chai
All it takes is a cup of water, green tea, cardamom pods, saffron stamens, a coffee filter and a food bag clip.
Lamb kabab
Lamb kabab is a favorite of the Afghans. Afghan kabab is mostly served with naan, and rarely rice.
Dastarkhan
A dastarkhan is an area which is a sheet, large tablecloth, carpet or mat on which an enormous meal served to family and guests on special occasions. There are no set entrees in the dastarkhan, as it is a place to serve the food. The traditional dishes that are served on a dastarkhan are pilau’s, meats, subzi’s or spinach, yogurt, chutneys (mainly mint and tomato and red bellpepper) and many side dishes of fresh tomatoes, onions and salad greens. Meals end with cardamom Choi (tea).
Nan-e Afghani
Nan-e Afghani (Afghan bread) is the national bread of Afghanistan.The bread is oval or rectangular and baked in a tandoor, a cylindrical oven that is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor sits above ground and is made of bricks, which are heated to cook the bread. The bread, also known as nan, is shaped and then stuck to the interior wall of the oven to bake. Black cumin or caraway seeds are often sprinkled on the bread, as much for decoration as for taste, and lengthwise lines are scored in the dough to add texture to the bread.
Wednesday, January 30, 2013
Naane Uzbeki
Posted by Unknown on 4:15 PM
There are mainly three types of Afghan bread:
Chatni Gashneez (Coriander Chutney)
Posted by Unknown on 2:50 PM
The chutney that accompanies kebabs in Afghanistan has no relation to the sweet and savory, fruit-studded preserves with which most of us are familiar. The Afghan version chutney is a thin, herbaceous, acidic sauce.
Falooda
Posted by Unknown on 2:36 PM
Kabuli Palaw
Posted by Unknown on 2:18 PM
Kabuli Palaw is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb. It is the most popular dish in Afghanistan, and is considered the national dish.
Qabili Palaw is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.
Samoosi Yirakot (stuffed vegetable turnovers)
Posted by Unknown on 5:06 AM
Yield: 20 servings
Ingredients
Dough
- 1 c Fine matzoh meal
- 1 Egg, beaten
- 1/4 ts Salt
- 1/2 c Cold water, approx.
Vegetables
- 1 tb Corn oil
- 1 md Onion; chopped
- 1 Garlic clove; chopped
- 1 Potato; peeled – cut into small pieces
- 1/2 c Cauliflower (chopped)
- 1 Carrot; chopped (1/2 C.)
- 1/2 c Green peas, fresh or frozen
- 1/2 c Thin-sliced green beans
- 1/4 ts Salt
- 1/4 ts Freshly ground black pepper
- 1 cup Corn oil, for deep-frying
Directions
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.
Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.
Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.
